The concentrated apple juice has a small volume and a soluble solid content of 65% to 68%, which can save packaging and transportation costs and enable the product to be preserved for a longer period of time. 1. Process: raw materials → washing fruit → washing → crushing → juice extraction → clarification → sterilization → concentration → filling → finished product. 2. Technical points: (1) Juice preparation: Juice preparation must be made of mature, sound and high-quality apple raw materials to produce high-quality apple juice concentrate. (2) Recovery of aromatic substances: The turbidity is removed from the juice, heated by a heat exchanger, and pumped into an aromatic substance recovery device, and the aromatic substances are released together with evaporation of water. In general, when the aromatic substance is recovered, the evaporation amount of the juice is 15%, and the concentration of the apple fragrance concentrated is 1:150. The main component of the apple aroma concentrate is a carbonyl compound, such as vinyl aldehyde and acetaldehyde, in a 1:150 concentrate, the content is 520 ~ 1500 mg / liter, and the ester content is only 190 ~ 890 mg / liter, The free acid content is only 70-620 mg / liter. The high quality aromatic concentrate has an ethanol content of ≤ 2.5%. (3) Clarification: Clarification is an important pretreatment measure before concentration. The commonly used apple juice clarification process is: 50 ° C enzyme treatment, time 1-2 hours; at room temperature (20 ~ 25 ° C), the juice is stored in a large tank for cold enzyme treatment, the treatment time is 6-8 hours The sterile enzyme preparation and the clarifying agent are added to the aseptic juice for enzymatic treatment, and the pectin in the apple juice is completely dissolved after 2 to 3 days. Only the decomposed pectin begins to concentrate without clarification. (4) Concentration: The evaporation time of the apple juice concentrating device is usually several seconds or several minutes, the evaporation temperature is usually 55 to 60 ° C, and the evaporation temperature of some concentrating equipment is as low as 30 ° C. At such a short time and at such a low evaporation temperature, unfavorable changes in product composition and sensory quality are not caused. If the evaporation time of the concentrating device is too long or the evaporation temperature is too high, the apple juice concentrate will change color and taste due to the appearance of sucrose coking and other reaction products. The content of hydroxymethylfurfural can be used to determine the heat treatment effect of apple juice concentrate. The main methods of concentration are vacuum concentration, freeze concentration, and reverse osmosis concentration. The clarified juice is concentrated to 1/5 to 1/7 by a vacuum concentration apparatus, and the sugar content is 65% to 68%. Since pectin, sugar and acid coexist to form a part of the gel, the concentration limit of the turbid juice is 1/4. (5) Filling and storage: The apple juice concentrated from the concentrating equipment should be rapidly cooled to below 10 ° C and then filled. If concentration is carried out using a low-temperature evaporation concentration device, the plated heat exchanger is required to heat the concentrated juice to 80 ° C, heat-fill for several tens of seconds, and then rapidly cool after sealing. Although the concentrated juice has been able to resist microbial contamination, in order to prevent quality changes, the concentrated juice after filling should be refrigerated at 0 to 4 °C.
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