1. Raw Materials: Strawberries, sugar, citric acid, sodium benzoate, and pectinase are the main ingredients used in the production of strawberry juice.
2. Process Flow: The manufacturing process involves several key steps, starting from raw material selection, followed by cleaning, crushing, enzyme treatment, juice extraction, degassing, clarification, blending, sterilization, canning, sealing, cooling, and finally producing the finished product.
3. Operational Methods
(1) Raw Material Selection: Only fresh, mature strawberries with a normal flavor, no pests, and no signs of mold should be selected to ensure high-quality output.
(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 Enzymatic Treatment: To maximize juice yield, the strawberries are crushed and treated with pectinase. 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 process typically takes around 2 hours.
(4) Juice Extraction: After crushing, add 5% cottonseed hull as a filter aid to the slurry to improve juice yield. The mixture is then pressed using a capsule press, and larger particles are removed through filtration.
(5) Degassing: This step helps remove air bubbles from the juice, which can affect quality and shelf life. After degassing, preheat the juice to enhance the effectiveness of the enzyme treatment.
(6) Clarification: Allow the juice to settle for a period of time, then filter it to achieve a clear and bright appearance.
(7) Blending: Add sugar and citric acid to the clarified juice to reach a sugar content of 11-12%, a total acidity of 0.79%, and include 0.1% sodium benzoate as a preservative.
(8) Sterilization: Two methods are commonly 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, depending on the desired outcome and equipment available.
(9) Canning: Before filling, the containers must be sterilized. Due to the acidic nature of strawberries, it's important to use acid-resistant materials such as coated cans to prevent damage during processing. Once filled, the cans are sealed immediately, cooled to below 40°C, and then packaged, stored, and inspected for quality assurance.
4. Quality Requirements: The final product should have a uniform red or purple color, be shiny and visually appealing. It should have a balanced sweet and sour taste, with a fresh strawberry aroma. The juice must be clear and transparent, free from any suspended particles. The sugar content should be between 11-12%, and the total acidity should be around 0.79%. These standards ensure that the product meets both consumer expectations and industry regulations.
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