MySheen

Processing Technology of Pear Juice

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, (1) technological process feed → cleaning → crushing → pressing → coarse filtration → deployment → separation fine filtration → filling → sealing → sterilization → cooling → bottle inspection → labeling → finished product (2) Raw material: the harvested pear must be ripe after ripening and can be processed only when it is fragrant and begins to soften. If the refrigerated fruit is used, the center temperature must be below 15 ℃ before it can be processed and used. The material must be cleaned and disinfected with potassium permanganate solution, and then washed to colorless before processing.

(1) technological process

Feed → cleaning → crushing → pressing → coarse filter → deployment → separation fine filtration → filling → seal → sterilization → cooling → bottle wipe → quality inspection → labeling → product

(2) process specification

(1) Raw materials: the harvested pears must be ripened and can be processed only when they give off fragrance and begin to soften. If the refrigerated fruit is used, the center temperature must be below 15 ℃ before it can be processed and used. The material must be cleaned and disinfected with potassium permanganate solution, and then washed to colorless before processing.

(2) blending: due to the lack of acid in pears, citric acid is needed to improve the flavor, which is also beneficial to sterilization and preservation.

(3) Separation and fine filtration: the aim is to obtain clear and transparent products.

(4) the latter process is the same as apple juice.

 
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