1. Raw Materials: Fresh strawberries, sugar, citric acid, sodium benzoate, and pectinase are the main ingredients used in this process.
2. Process Flow: The production begins with raw material selection, followed by cleaning, crushing, enzymatic treatment, juice extraction, degassing, clarification, blending, sterilization, canning, sealing, cooling, and finally, the finished product is ready for packaging and storage.
3. Operational Methods
(1) Raw Material Selection: Only high-quality strawberries that are fresh, moderately ripe, have a normal flavor, and are free from pests and mold should be selected to ensure the best quality of the final product.
(2) Cleaning: Soak the strawberries in a 5% detergent solution for 3 minutes, then rinse thoroughly under running water to remove any dirt or impurities.
(3) Crushing and Enzyme Addition: To maximize juice yield, the strawberries are crushed and pectinase is added. The recommended amount of pectinase is 0.05% of the fruit weight. The optimal temperature for enzyme activity is between 40-42°C, and the reaction time should be approximately 2 hours.
(4) Juice Extraction: After crushing, add 5% cottonseed hull as a filter aid to the strawberry slurry to enhance juice yield. Then, use a capsule press to extract the juice and filter out large particles and solids.
(5) Degassing: This step involves removing air bubbles from the juice to improve clarity and stability. After degassing, preheat the juice to enhance the efficiency of the enzymatic process.
(6) Clarification: Allow the juice to settle for a period of time, then filter it to obtain a clear and bright strawberry juice.
(7) Blending: Add sugar and citric acid to the clarified juice to achieve a balanced flavor. The desired sugar content is 11%-12%, the total acidity should be around 0.79%, and 0.1% sodium benzoate is added as a preservative.
(8) Sterilization: Two common methods are used—high-temperature short-time (HTST) sterilization at 121°C for 10 seconds, or pasteurization at 76.6-82.2°C for 20-30 minutes. Both methods effectively eliminate harmful microorganisms.
(9) Canning: Before filling, the containers must be sterilized. Due to the high acidity of strawberries, it's important to use acid-resistant materials such as coated cans to prevent corrosion. Once filled, the cans are sealed immediately, cooled to below 40°C, and then packaged, stored, and inspected for quality.
4. Quality Requirements: The finished product should have a bright red or purple color, be uniform and glossy. It should have a sweet and sour taste with a fresh strawberry aroma. The juice must be clear and transparent, without any suspended particles. The sugar content should range from 11% to 12%, and the total acidity should be about 0.79%.
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