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2 Rinse and remove the grape material selected by the stem. Rinse with clean water. Dry the fruit and remove the stem.
3 Crushing and Pressing The crusher uses a pulverizer to crush the fruit in order to make the juice flow out. The pulp was heated in a stainless steel container at a temperature of 60 to 70°C for 10 to 15 minutes to allow the pericarp pigment to leach and dissolve in the juice. The white grape juice is not heated, and the pulp is directly placed in a filter white cloth (or two-layer white gauze cloth) bag so that all the juice flows out.
4 The filtered and clarified juice is filtered with a white cloth to remove the peel, seeds and pieces of pulp in the juice, then the juice is put into a sterilized glass or porcelain jar, and then 0.08% sodium benzoate is added according to the juice weight. Stir and dissolve. After 3 to 5 months of natural sedimentation, the fruit juice clarified and transparently sucked the clear liquid to complete the raw juice processing stage.
5 Adjusting the ratio of sugar and acid According to most people's tastes, the ratio of sugar to acid in grape juice is generally adjusted to 13-15:1.
6 Bottling and Sterilization After the juice bottle is brushed clean, it is steamed or boiled and sterilized. Then, the adjusted new juice is filled into the bottle, capped and sealed by the capping machine, and placed in hot water of 80-85° C. to keep 30. Minutes, remove the bottle and dry it, then paste the trademark, pack it for sale, or store it on site. Storage of grape juice is required in a cool, 4-5°C environment for long-term storage.
7 Anti-corrosion protection The grape juice from the above-mentioned factory is filtered, filtered once, added with 0.05% sodium benzoate, and then poured into a tank containing 350 mg/kg of sulfur dioxide for the treatment machine. The mixed and sterilized juices are sealed in a jar and cans and placed in a cool place (3-5) for more than one year before consumption. The fruit juices preserved by this method have substantially no change in color/flavor and sugar content, and vitamin C is rarely lost. After storage, more than 2 times more income than the original juice. Ji County Agricultural Information Center
Processing of grape juice
1 The choice of raw materials The juice varieties cultivated in our country at present are Kangye, Kang Bei, Kang Tai, Zimei Kang, coloring incense, rose dew, black betty, nigara, white banana, Ji Xiang and rose incense. Most of these varieties are good varieties of fresh food and juice. They should be actively developed and utilized. Before the grapes are processed, fresh fruits that are completely mature, bright in color, free from rot and pesticide residues should be selected as raw materials.
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