Pomegranate is a vibrant fruit known for its sweet and tangy flavor, as well as its cooling properties. With a moisture content of about 79%, it contains over 17% carbohydrates and is rich in vitamin C. Additionally, it contains 2.5% crude fiber and 0.8% ash. Beyond being enjoyed fresh, pomegranates are also widely used in the production of juices. Below is a detailed description of the processing steps involved.
First, the overall process includes the following stages:
Raw materials → Washing → Peeling → Cleaning → Seed separation → Blending → Degassing → Sterilization → Filling → Capping.
Second, here are the key points during the processing:
1. When selecting raw materials, it's crucial to ensure that only high-quality fruits are used. Avoid any that are damaged, rotten, or not of the right variety or color.
2. Before washing, manually sort the fruits to remove any discolored or spoiled ones. Then rinse them with tap water to prepare for further processing.
3. Use a stainless steel knife to peel the pomegranate. Manually remove the outer shell and separate the seeds from the inner membranes as thoroughly as possible.
4. After peeling, wash the seeds in circulating water. Rinse once to remove any remaining skin or membranes. Remove crushed parts, white grains, and rotten seeds. Drain and transfer to a second washing tank for a second rinse.
5. Once drained, the seeds are moved via a scraper conveyor into a double tracker. A sour agent is added to aid in pulp extraction. The first beating uses a 1.5mm screen to break down the seeds, while the second beating uses a 0.5mm screen to achieve finer consistency. This helps improve the pulping efficiency and prevents broken kernels from affecting the final product quality.
6. The slurry is then processed through a two-stage colloid mill. The first pass is for coarse grinding, followed by a second pass to reach a fineness of around 20 microns.
7. Ingredients are measured according to the recipe and mixed in a blending tank. Pomegranate juice and purified water are added to reach the desired volume.
8. The formula typically includes 15g of pomegranate pulp per liter, 0.06%-0.08% compound stabilizer, a compound sweetener (40% sweetness, 60% Langer’s protein sugar), and 30mg/kg of ethyl maltol to enhance flavor and stability.
9. After mixing, the slurry undergoes vacuum degassing at a pressure of at least 0.07 MPa. This step removes air bubbles introduced during the beating and refining process, reducing foaming and discoloration during sterilization.
10. Finally, the sterilized mixture is filled into containers in a sterile environment, sealed, and rapidly cooled to room temperature. The sterilization process takes place at 90-105°C for 50-60 seconds, ensuring both safety and quality.
This detailed process ensures that the final pomegranate juice retains its natural flavor, color, and nutritional value while meeting food safety standards.
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