Beverage labeling manufacturers analyze that high-pressure sterilization of food is to apply 400 ~ 600MPa working pressure to raw materials such as plastic soft packaging food with tap water as a substance in a closed high-pressure vessel, or to increase the working pressure of 100 ~ 100map with advanced gear oil. It kills almost all bacteria, aspergillus flavus and yeast in it, and does not easily lead to nutrient destruction and taste change as high temperature sterilization does. The principle of high pressure sterilization is based on the destruction of non-covalent bonds in the bacteria protein, so that the high-grade structure of the protein is destroyed, and then cause protein condensation and enzyme degradation.
High pressure effect on food when the key destruction of non-covalent bonds, and the chemical bond is basically failed, so some chemical substances in food such as amino acids, vitamins, taste or aroma chemicals are not easy to be destroyed, and can maintain the taste of food, nutritional elements; High pressure solution can increase the sensitivity of protein foods to trypsin, improve digestibility and reduce allergy;
1. Production process:
Raw material → Picking → cleaning → grinding → grinding → punching → selection → Pasteurization → refrigeration →
Centrifuge → Reaction → filtration → Preparation → Pasteurization → canning → refrigeration → Finished product.
2. Secret recipe:
Fresh fruit original white granulated sugar; Malic acid (or sodium citrate);
Sodium dehydroacetate 0.02%; Fruit Flavor 0.1%.
3. Key points of actual operation analyzed by beverage processing manufacturers:
(1) Selection machine and picking: before processing, fresh fruit raw materials must be cleaned and selected to eliminate waste and rotten fruit. Rotten fruit should not be used in fruit juice processing.
(2) Crushing and pulp solution: the crushed fruit should conform to the requirements of the selected juice processing technology, and the juice should be extracted by crushing and grinding first. The size distribution of fruit pulp should be fine, 2-6mm is appropriate.
(3) Enzyme solution: the fruit pulp was rapidly heated to 40-45oC, mixed in a vessel for 1.5-2.0 minutes, with natural ventilation (pre-air oxidation), plus 0.02-0.03%-based enzyme preparation, solved at 45oC temperature for 3h and intermittly-slow mixing
