1. What does concentrated grape juice mean?

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1. What does concentrated grape juice mean? Concentrated grape juice is made from fresh red grapes or white grapes, using the current advanced stemming and crushing juice-making technology, and is manufactured through enzymatic, ultrafiltration, physical and chemical separation, concentration, and sterilization packaging processes. It has a sweet, grape-like taste. Grape juice with rich aroma, clear and transparent color, dark red or light yellow in color. 2. How to make concentrated grape juice Concentrated transparent red grape juice, the process includes: Red grapes → wash → crush and remove stems → heat → press → separate jam → cold enzyme cooling → clarify → centrifuge → filter → concentrate → cool → separate tartar → store → separate tartar → sugar content adjustment → sterilization → filling → Sealing→inversion→cooling→packaging→finished product. The top and bottom of the large drum packaging must be wrapped with protective materials and cross-tied with plastic tape so that it can be transported. Concentrated red grape juice should be refrigerated at -2 to -5°C, and tartar may precipitate under these conditions. 1. Raw material selection: Grapes are a kind of fruit that is difficult to store. When the raw materials enter the factory, the freshness, maturity, sugar content, etc. of the grapes should be inspected. Immature grapes have low sugar content, high acidity and high tannin. If mixed into raw materials, it will affect the flavor of grape juice. Immature fruits, cracked fruits, moldy fruits and inclusions must be removed before processing. 2. Cleaning: The grapes are first soaked in water, and then sent to the mesh conveyor. Use 0.1% polysaccharide fatty acid acidic washing liquid (add 0.05% hydrochloric acid), control the temperature at 30 to 40°C, and use circular rinsing. Then rinse with clean water, and finally spray with clean water under a certain pressure. 3. Crushing and destemming: After washing the grapes, drain them and use a crushing and destemming machine to crush and destem them. Depending on the grape variety and fruit size, the blades, spacing, filter screen plate aperture, and shaft speed should be considered, if necessary. It is best to be able to adjust when needed. 4. Heating: Heating is an important process for enhancing the color of red grape juice production. Generally, a jacketed pot is used for heating. The heating condition is 65 to 75°C. Choose the heating time appropriately. 5. Juice extraction: Use a juicer to extract juice from the heated red grape pulp. When pressing grape juice, the juice yield rate must be controlled. The quality of juice after the juice yield rate is 65% is poor. 6. Jam removal: First add juice enzyme to the squeezed grape juice, and then use a centrifuge to remove the jam. Generally, centrifugal separators cannot reach the rated separation efficiency. If you use a centrifugal separator with a speed of 6,000 rpm and a rated capacity of 5,000 liters/hour, you will be satisfied with a separation efficiency of only 3,600 liters/hour. 7. Enzyme sterilization: After the jam is separated, the grape juice is still turbid juice. At this time, the enzyme-containing juice should be sterilized with a flat plate heat exchanger or a tube sterilizer. The enzyme sterilization conditions are 85°C for 15 seconds. Immediately cool to below 45°C after killing the enzyme. 8. Clarification: Use compound enzyme preparation for enzyme treatment. The grape juice after enzyme treatment is left to stand, and the products of pectin and pectinase, polygalactose, etc., settle at the bottom of the enzyme treatment tank. The supernatant is carefully sucked out and sent to the filter for filtration. The sediment is separated with a centrifuge, and the separated juice is also sent to the filter for filtration. 9. Filtration: Nowadays, diatomite filters are generally used. The diatomite used is required to be iron-free and of suitable particle size. The general amount added is 0.5 to 1% of the juice. 10. Concentration: Use falling film type or forced circulation type low-temperature vacuum concentration device. When grape juice is concentrated, because tartar will precipitate, the concentration temperature should be as low as possible and the concentration heating time should be as fast as possible. For large grape juice production plants, Recovery of aromatic substances during concentration is essential. 11. Cooling and tartar removal: Concentrated grape juiceThe sugar content is generally 58 to 60°Bx. The concentrated grape juice is lowered to -2°C with a cooler and left to stand in a tank overnight. A considerable amount of tartar will precipitate on the bottom layer. Take the upper layer. Clear liquid is filtered. The filtrate is put into a stainless steel tank and refrigerated at -5 to -7°C for the second and third tartar removal. 12. Sugar content adjustment: In order to make the concentrated grape juice have a strong grape aroma, the recovered liquid conted to the concentrated grape juice. The aromatic substances of the concentrated juice are diluted, and the sugar content is generally below 55°Bx, and then the sugar liquid is used to adjust the sugar content to 55°Bx. 13. Sterilization and cooling: The adjusted concentrated juice is generally used as raw juice, and this juice is generally packaged in large packaging. Use a tube sterilizer or plate heat exchanger to sterilize 1/5 concentrated transparent grape juice (sugar content 55°Bx) at 93°C for 30 seconds, cool to 85°C, and use an automatic canning machine to put it into an 18-length inner wall tape In a coated iron drum. After degassing, use an internal surface cooler to cool it to below 30°C. 14. Packaging: The top and bottom of the large barrel packaging must be wrapped with protective materials and cross-tied with plastic tape so that it can be transported. Concentrated red grape juice should be refrigerated at -2 to -5°C, and tartar may precipitate under these.

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