Pomegranates are known for their vibrant color, sweet and tangy flavor, and refreshing texture. With a moisture content of about 79%, they contain more than 17% carbohydrates and are a rich source of vitamin C. Additionally, they contain 2.5% crude cellulose and 0.8% ash. Beyond being enjoyed fresh, pomegranates can also be processed into juice. Here is a detailed overview of the processing steps.
First, the overall process involves several key stages:
Raw materials → Washing → Peeling → Cleaning → Seed separation → Blending → Degassing → Sterilization → Filling → Capping.
Second, here are the important details in the production process:
1. When selecting raw materials, it's essential to ensure that only high-quality fruits are used. Avoid any fruits that are rotten, discolored, or have a poor grain structure.
2. Before washing, manually inspect the fruits to remove any damaged, discolored, or spoiled ones. Wash them with tap water to prepare for further processing.
3. Use a stainless steel knife to carefully peel the pomegranate. Remove the shell and separate the seeds from the inner membranes as thoroughly as possible.
4. After peeling, rinse the seeds in running water. Perform an initial rinse to remove any broken skin or membranes. Then, remove any white or spoiled seeds. Drain the water and transfer the seeds to a second washing tank for a final rinse.
5. Once cleaned, the seeds are transported via a scraper conveyor into a double-tracker machine. A sour agent is added during the pulping process to help extract the juice. The first beating uses a 1.5mm screen size, while the second beating uses a 0.5mm screen to improve the extraction rate and prevent broken kernels from affecting the quality of the final product.
6. The pulp is then ground using a two-stage colloid mill. The first stage is for coarse grinding, and the second stage ensures a fine consistency, typically around 20 microns.
7. Ingredients are added according to the formula, and the mixture is transferred to a blending tank. Pomegranate juice and purified water are added to reach the desired volume.
8. A specific recipe includes 15 grams of pomegranate pulp per liter, 0.06%-0.08% compound stabilizer, a compound sweetener (with 40% sweetness and 60% Langer’s protein sugar), and 30 mg/kg of ethyl maltol. All ingredients are mixed with purified water.
9. After blending, the mixture undergoes vacuum degassing at a pressure of at least 0.07 MPa. This step helps remove air bubbles introduced during the beating and refining process, reducing foaming and caramelization during sterilization.
10. Finally, the mixture is sterilized at a temperature between 90-105°C for 50-60 seconds. It is then filled into sterile containers under hygienic conditions, sealed, and rapidly cooled to room temperature to preserve quality and freshness.
This comprehensive process ensures that the resulting pomegranate juice is both delicious and safe for consumption, maintaining the natural flavor and nutritional value of the fruit.
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