Pomegranates are known for their vibrant color, sweet and tangy flavor, and refreshing texture. With a moisture content of around 79%, they contain more than 17% carbohydrates and are rich in vitamin C. Additionally, they provide 2.5% crude fiber and 0.8% ash. Beyond being enjoyed fresh, pomegranates can also be processed into juices. Here’s a detailed overview of the processing steps.
First, the overall process involves several key stages: selecting raw materials, washing, shelling, cleaning, beating, seed dressing, degassing, sterilizing, and finally filling and capping.
Second, here are the critical points to consider during the processing:
1. When purchasing fresh pomegranates, it's important to choose high-quality fruits based on variety, color, and condition. Any fruits that are rotten or damaged should not be used for processing.
2. Before washing, manually sort the raw materials to remove discolored or spoiled fruits. Then rinse them with tap water to ensure cleanliness.
3. Use a stainless steel knife to peel the pomegranate, and manually separate the seeds from the inner membranes as much as possible.
4. After peeling, immerse the seeds in circulating water for a quick rinse. Remove any broken skins, membranes, white seeds, or rotten grains. Drain the water and transfer the seeds to a second washing tank for further rinsing.
5. Once drained, the seeds are transported via a scraper conveyor and fed into a double-track beater. The seed coat is mixed with a sour agent. The first beating uses a 1.5mm screen size, while the second uses a 0.5mm screen. This two-stage process improves pulp yield and prevents broken kernels from entering the final product, ensuring better quality.
6. The beaten slurry is then passed through a two-stage colloid mill. The first stage is for rough grinding, and the second stage achieves a fine consistency of approximately 20 microns.
7. Following this, ingredients are added according to the formula. Pomegranate juice and purified water are combined to reach the desired volume. The formula includes 15 grams of pomegranate fruit juice, 0.06%-0.08% compound stabilizer, 0.06%-0.08% compound sweetener (with 40% sucrose sweetness and 60% Langer’s protein sugar), 30 mg/kg ethyl maltol, and the rest is purified water.
8. After preparation, the mixture undergoes vacuum degassing at a pressure of at least 0.07 MPa. This step removes air introduced during beating and refining, reducing foaming and discoloration during pasteurization.
9. Finally, the degassed material is sterilized at 90-105°C for 50-60 seconds. It is then filled and sealed in a sterile environment, followed by rapid cooling to room temperature to maintain freshness and quality.
By following these precise steps, pomegranate juice can be produced efficiently and safely, preserving its natural flavor and nutritional value.
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Qingdao Bailong Huichuang Bio-tech Co., Ltd. , https://www.sdblcycn.com