Concentrated apple juice yield, what is apple juice concentrate

The juice yield of apples is generally around 65-70%.

Apple juice concentrate is obtained by concentrating the original apple juice, the general concentration multiple is 7 times, and the concentrated apple juice is reduced by adding water to restore the apple juice. The solids and acidity are not the same.

1) Juice production: Juice production must select ripe, sound, and high-quality apple raw materials to produce high-quality apple juice concentrate.

2) Aromatic substance**: The juice is heated by a heat exchanger and pumped into the aromatic substance** device, and the aromatic substance escapes with the evaporation of water. In general, the evaporation of juice water is 15% and the concentration of apple aromatic concentrate is 1:

150 hours is the best.

Instructions for apple juice concentrate

There is definitely a difference between apple juice concentrate and apple juice, because apple juice concentrate has a higher concentration and apple juice has a content of 11 or other elements, which is definitely not as high as his.

Concentrated apple juice contains less water than other apple juices. Juice production must select ripe, sound, high-quality apple raw materials to produce high-quality apple juice concentrate. The main components of apple aromatic substances concentrate are carbonyl compounds such as vinyl and acetaldehyde.

In a 1:150 concentrate, the content is 520 1500 milligrams of liters, while the ester content is only 190 890 milligrams of liters and the free acid content is only 70 620 milligrams of liters.

Ethanol of high-quality aromatic substances concentrate.

Content. The evaporation time of apple juice concentrator equipment is usually a few seconds or minutes, and the evaporation temperature is usually 55 to 60, and the evaporation temperature of some concentrator equipment is as low as 30. In such a short period of time and at such a low evaporation temperature, there are no adverse changes in product composition and organoleptic quality.

If the evaporation time of the concentrator is too long or the evaporation temperature is too high, the apple juice concentrate will be affected by sucrose.

Discoloration and distortion due to the appearance of coking and other reaction products.

The above content reference: Encyclopedia - concentrated apple juice.

Raw materials: fruit washing, washing, crushing, juicing, clarification, sterilization, concentration, filling, finished products.

Apple juice concentrate is the juice made from apples. The apples are squeezed into juice and then concentrated in a low-temperature vacuum to evaporate a part of the water. When preparing 100% fruit juice, the juice must be reduced to the juice concentrate raw materials to reduce the juice lost in the concentration process of natural water equivalent to the amount of water, to make a product with the color, flavor and soluble solids content of the original fruit pulp.

Caramelization reaction of fruit juice concentrate:

During the processing and storage of fruit juices, sugars are not only involved in the Maillard reaction, but also caramelization in some cases. Caramelization is a reaction in which sugars are dehydrated or degraded when heated beyond their melting point in the absence of amino compounds, and then further condensed to form a viscous black-brown substance. High temperature and high sugar concentration can promote the occurrence of caramelization reaction.

In acidic fruit juice, the sugars are dehydrated due to heating to form furfural and 5-hmf, which then continue to participate in the polymerization reaction with the amino compounds in the fruit juice in the final stage of the Maillard reaction to form melanoidin pigments.

It's Sun Leak pure apple.

Fruit juice concentrate is made by removing the original water concentration on the basis of ordinary fruit juice. This fruit juice contains more sugar and additives. Fruit juice concentrate has less water than other fruit juices.

The process is more complex, and fruit juice concentrate is a 100% fruit drink made from fruit juice and water.

Fruit juice concentrate is based on freshly squeezed fruit juice and a part of the water is evaporated by concentration. In the process of water evaporation, some of the aroma is also lost, and the concentration of apple juice concentrate is about seven times that of freshly squeezed apple juice.

Fruit juice concentrate is made by evaporating a part of the water after the fruit is squeezed into the original juice and then using the low-temperature vacuum concentration method, and the juice must be reduced in the concentrated juice raw materials when preparing 100% juice, and the juice loses the same amount of natural water in the concentration process to make a product with the color, flavor and soluble solid content of the original fruit pulp.

Nutrient fruit juice concentrates contain a lot of dietary fiber. <>

Summary. Hello dear, the amount of apple juice concentrate used in beverage production is about 1:10, depending on the type of beverage you produce, if it is a pure apple juice drink, you can increase the proportion of concentrated apple juice, if the apple juice indicates a kind of fruit, the proportion is appropriately reduced.

Hello dear, the amount of apple juice concentrate used in beverage production is about 1:10, depending on the type of beverage you produce, if it is a pure apple juice drink, you can increase the proportion of apple juice concentrated in this liquid, if the apple juice indicates a kind of fruit Senjing, the proportion is appropriately buried and reduced.

The concentrated apple juice is small in size, and the soluble solids content is up to 65 70, which can save packaging and transportation costs, and can make the product be stored for a longer time.

Technical points (1) Juice preparation: Juice production must select mature, sound, high-quality apple raw materials to produce high-quality apple juice concentrate. (2) Aromatic substances**:

The juice is turbid, heated by a heat exchanger and pumped into the aromatic substance** device, where the aromatic substance escapes with the evaporation of water. In general, the evaporation of juice water is 15 for aromatic substances** and 1:150 for apple aromatic concentrate.

The main component of the apple aromatic concentrate is carbonyl compounds, such as vinyl and acetaldehyde, which in a 1:150 concentrate contains 520 1 500 milligrams of esters, while the ester content is only 190 890 milligrams and the free acid content is only 70 620 milligrams of liters. Ethanol content of high-quality aromatic concentrates.

3) Clarification: Clarification is an important pretreatment measure before enrichment. Several commonly used apple juice clarification processes are:

50 enzymatic treatment, time 1 2 hours; At room temperature (20-25), the juice was stored in large tanks for cold enzymatic treatment for 6 to 8 hours; Sterile enzyme preparations and fining agents are added to the sterile Chinwan juice for enzymatic treatment, and the pectin in the apple juice will completely empty after 2 to 3 days. Only decomposing pectin begins to concentrate without clarification.

It is equivalent to not saying.

What does apple juice concentrate do?

The effect of apple juice concentrate in making drinks is of course to replace fruit flavors and sugar. If it is asked about the effect on the body, supplement vitamins, cover the stool and promote intestinal peristalsis.