CS243170B1 - Process for producing raw fruit juice - Google Patents

Abstract

The invention solves a method of producing fruit juice from fruit pomace remaining during fruit processing by pressing. Raw pomace is mixed with water and left to leach. The leaching time depends on the condition and type of fruit used, on the release of color and aromatic substances and on the temperature. The leaching is sugared to a sugar content of 5-20%, acidified with food acids in an amount of 0.1-1 parts by weight per 100 parts by weight of the leaching. Specific aromatic and flavoring substances are added in an amount of 0.005-0.4 parts by weight per 100 parts by weight of the leaching. The leaching is subjected to maceration during ongoing alcoholic fermentation for a period of 5-20 days. This period is followed by separation of substances, clarification, filtration and stabilization. The fruit juice obtained in this way, in which residual sugars, aromatic substances and colourings of the pressings are valued, is, due to its organoleptic properties, a suitable raw material for the production of consumer and lemonade syrups, lemonades and low-alcohol drinks.

Description

SUMMARY OF THE INVENTION The present invention relates to a method for producing fruit juice from moldings remaining in the processing of fruit by pressing.

Typical for obtaining fruit juices by pressing is the separation of liquid juice from solid fruit residues. So far, fruit extracts have been processed, for example, to produce pectin (apple pomace) or have been freed from most fruit sugars, and the wash water is combined with squeezed juice. in that the residues of sugars, natural colorings and flavorings remaining in the marc are not fully utilized.

The use of these residual substances is solved by the process for producing fruit juice according to the invention, which consists in mixing the raw compacts with water and allowing them to be leached. The leaching time depends on the condition and type of fruit used, the release of color and flavorings and the temperature. The leach is completed to a sugar content (5-20%), acidified with food acids in an amount of 0.1-1 parts by weight per 100 parts leachate. Specific fragrances and flavorings are added in an amount of 0.005-0.4 parts per 100 parts by weight of the extract. The liquor is subjected to maceration while alcoholic fermentation is in progress for 5-20 days. This is followed by separation of solids, clarification, filtration and stabilization.

The advantage of this method of processing fruit compacts is that maceration during the ongoing alcoholic fermentation yields juices in which residual sugars, flavorings and colorings of compacted fruit are used. The addition of specific fragrances and flavorings results in a higher aroma of the juices obtained, which, due to their good organoleptic properties, is a suitable raw material for the production of drinking and lemonade syrups, the production of soft and low-alcohol beverages.

He did

Technological process for the production of raw fruit juice

The squeezed grape must is ground after being released from the press and transported for re-pressing by means of a conveyor. During transport, the moldings on the conveyor are sprinkled with potable water. Even sprinkling is ensured by a shower device usually located above the conveyor. The shower must be designed to use a standard amount of water for a given quantity of compacts. The wetted compacts are generally compressed on a continuous press. Dissolve a standard amount of citric acid and sugar in the pressed juice. The treated juice is pumped into a maoerization vessel, where a standard amount of elderflower (dried) and nutmeg is mixed. Maceration will take about 10 days. Maceration should be monitored daily. After maceration, the macerate is carefully removed from the sludge. In order to minimize losses to maoerate, it is advisable to separate the sludge by centrifugation. If necessary, the macerate shall be clarified by a suitable clarifying agent as instructed by the laboratory. The most suitable filtration is through diatomaceous earth. During production and storage, the health status of maoerate is constantly monitored and treated with sulfur dioxide so that the total free and bound does not exceed 500 mg / l. The formula for 1 tonne of grape juice includes: 1000 kg of grape marc, 140 kg of refined sugar, 6 kg of citric acid, 1 kg of elderberry, 0.05 kg of mace, 840-850 kg of water. Instead of citric acid, tartaric, lactic and the like can be used.

Example 2

Raw currant juice is prepared according to the procedure described in Example 1. The recipe for 1 tonne of juice comprises: 1,000 kg of currant, 150 kg of sugar, 5 kg of citric acid, 1.5 kg of elderberry, 0.05 kg of nutmeg, 840-850 kg of water.

Claims (3)

OBJECT OF THE INVENTION Process for the production of raw fruit juice, characterized in that the fruit extracts, for example currant, cherry, grape, raspberry, are leached with water in a ratio of 0.5 to 1.5 m per 1 ton of compacts, the liquor is added to a sugar content of 5- 20% by weight, acidified with acids, such as citric, tartaric, lactic acid, in an amount of 0.1-1 parts by weight per 100 parts leach, specific fragrances and flavorings are added in an amount of 0.005-0.4 parts per 100 parts by weight leach, The liquor is subjected to maceration while alcoholic fermentation is in progress for 5-20 days, followed by separation of the solids, clarification, filtration and stabilization. 2. Method according to claim 1, characterized in that the leachate is separated from the solid compacts before it is finished. 3. A method according to claim 1 or 2, characterized in that one or more substances made from the group consisting of elderberry, nutmeg or nut, cloves, anise, cinnamon, ginger, fennel, thyme, vanilla, peppermint, bay leaf, new root, caraway, peel of oranges and lemons, marjoram, coriander, star anise, cardamom, turmeric, chamomile, gentian root, wormwood, centaury.