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Fresh grapes are used as raw materials, 20% sugar liquid and 2% tartaric acid.
Process flow:
Raw material selection → processing → heating and color extraction → juice filtration → blending → clarification → heating → canning seal → sterilization and cooling.
Process points:
1 Raw material selection: Choose fresh, fully mature, non-rot, moldy, no pests, deep color, strong flavor, fruit juice and many good varieties of fruit as raw materials.
2 Raw material treatment: The selected ear is soaked with 0.3% potassium permanganate solution for 3 minutes, then rinsed with flowing water until the washing water is not red, remove it and dry it, remove the stem, and crush it with a crusher. Never crush seeds when they are broken.
3 Heat extraction: The broken fruit was placed in a container, heated to 60-70°C, maintained for 15 minutes, or heated to 70°C for 5 minutes to dissolve the pigment on the peel in the juice. White grapes do not need to be heated.
4 Press juice filtration: After the color is extracted, heat the juice with a press or hand press. The squeezed juice is filtered with a 0.3 to 0.5 mm mesh or velvet bag to remove the suspended solids in the juice.
5 Blending: The sugar content of the juice is adjusted to 16% with a concentration of 20% sugar solution, and 2% of tartaric acid 3.0 kg is added per 100 kg of fruit juice to prevent precipitation of tartaric acid in the juice.
Preparation method of 2% metatartaric acid solution: Put 1.0 kg tartaric acid in 49 kg water, soak for 2 hours, and continue to stir, cook for 5 minutes, continue stirring after heating to make it fully dissolved, filter with flannel, add water to 50 kg, then quickly cool with ice water.
6 Clarification: Using the gelatin-tannin method: 4 to 5 grams of tannin is added per 100 kilograms of fruit and 6 to 10 grams of gelatin is added after 8 hours. The fining temperature is 8 to 12. . When the juice is completely clarified, the upper supernatant is aspirated with a siphon.
7 Fine filter heating: Fine juice is finely filtered and then heated in a pan to 80-85°C to remove the upper foam.
8 Filling and sealing: Heat the juice into a sterilized glass bottle, cover and seal. The cap must be sterilized for 5 minutes.
9 Sterilization, cooling: Sterilize in hot water at 85°C for 15 minutes, then add cold water in several portions to cool to 35°C, rub the cans, and apply the label.
Features:
The juice is purple or light purple, clear and transparent, grapefruit flavor, sweet and sour taste, no smell. After a long period of time, a small amount of precipitate and tartaric acid crystals precipitated. The soluble solid content was 15% to 18% in terms of refractometer, and the total acidity was 0.4% to 1.0% in terms of tartaric acid.
Note: During processing, avoid contact with iron and copper metal to prevent color change. For raw materials of light color, use cold pressed juice to obtain better flavor.
Raw material requirements: