Grape juice

(i) Production process Grapes - pick cleaning - crushing - except terrier -
heating
- pressing - sterilization - cooling - enzyme treatment -
filtration
- deployment - filtration - filling - sterilization - cooling - finished product
(ii) operating points 1. Selection, cleaning: fruit juice processing with grapes requires eight ripening or so. Ripening through the low flavor of no grapes, excessive storage processing process prone to
decay, processing should be timely picked out rotting fruit, immature fruit and so on. Grape cleaning generally starts with 0. O3% potassium permanganate, then rinse with water.
2． Breaking, terrier removal: grape cleaning, immediately after breaking and terrier removal, easy to juice, reduce the odor brought by fruit terrier.
3． Heating: Heating the broken grape pulp to about 6OC for 1 hour to soften the pulp, which is conducive to the dissolution and juicing of the pigment in the peel and pulp.
4． Pressing, sterilization: after heat treatment of the pulp should be juiced as soon as possible, pressed pulp added to the appropriate amount of water for a second juice, two juice mixing
immediately pasteurization (about 8O degrees C), to avoid the subsequent processing process juice fermentation, sterilization will cool the juice to 40 degrees C for enzyme treatment.
5． Enzyme treatment: add gel enzyme to fruit juice for degluing treatment, gelase use concentration of 0. O1％—O． O5%, the processing time is 2 hours to improve the clarity of the juice and the juice after turbidity, degluing after the enzyme for diatom soil filtration.
6． Sugar: the purified water quantitatively added to the sugar can heated to 90-lOO, added a good white sugar and citric acid, sugar temperature at 80-90 degrees C, glycation after filtration standby.
7． Mixing: Add juice, sugar,
flavor
and pigment (diluted with a small amount of juice) to the mixing tank and stir while mixing. The general flavor concentration is O. 1%, the amount of pigment is 0. 1％。
8． Filling, sealing: packaging containers (iron cans or glass bottles) used to purify water cleaning, filling when the beverage temperature should be controlled at about 60 degrees C, to ensure that the tank has a certain degree of vacuum, and timely sealing.
9． Sterilization, cooling: immediately after sealing sterilization, sterilization temperature of 95-l00 degrees C, sterilization time of about 10 minutes. After sterilization, cool down to 35-40 degrees C as soon as possible, the glass bottle should be used in a segmented cooling mode.
(iii) product standards should have a strong fragrance of this variety, the juice is bright and transparent, allowing for trace precipitation, no odor, no impurities, soluble solids >12%, total acid O. 3O％,pH＜4． 5． The total number < bacteria is 100 /ml, coli < 6 /100 ml, pathogenic bacteria should not be detected.