Apples are a very common fruit that can be eaten almost all year round. Eating too many apples may leave your mouth feeling a bit greasy, but we all know that apples have a high nutritional value, so you may want to make apple juice to experience a different kind of deliciousness.
There are two types of apple juice: cloudy and clear. The basic processing is the same, but cloudy apple juice is homogenized while clear apple juice is clarified and filtered. If the intestine is irritated by food, one can drink normal apple juice or a mixture of apple juice concentrate and water to reduce the irritation. Apple juice can be made at home, but it should be consumed immediately.
How to make apple juice
1. Remove the apples that are not qualified such as rotten, pest, and serious mechanical damage.
2. Soak apples and wash them with running water.
3. Unqualified apples with local pests, diseases, and mechanical damage are trimmed clean with a stainless steel knife and washed. Cut the apple flap to remove the core.
4. Crush the apples into pieces with a stainless steel crusher.
5. Use the screw press to squeeze the apple juice from the crushed apples.
6. Squeeze out the apple juice should not be stored, immediately use the sandwich pot or tube sterilizer to heat the enzyme inactivation, at the temperature of 85 ℃, and then cool to 65 ℃.
7. Clarification and filtration (transparent juice)
Transparent apple juice should be clarified and filtered process. First, clarify with enzyme method, then filter with beverage filter.
8. Natural apple juice is adjusted according to the sugar and acidity of raw materials until the finished product has a sugar level of 12% and an acidity of about 0.4%.
9. It is better to use 5104 cans for packaging, or can bottles with an automatic quantitative canning machine. Canning before the juice temperature is generally not less than 70 ℃.
10. Use metal cans with a can sealing machine, and use bottles, according to the requirements of different bottles with a capping machine or screw cap seal. The temperature of juice before sealing is not less than 65-70℃.
11. After sealing the apple juice sterilized in hot water at 85 ℃, sterilization time is determined by the sterilization effect, generally in about 10 minutes is appropriate.
12. After sterilization, the apple juice is immediately transferred to cold water and quickly cooled to room temperature. When using glass bottles for packaging, the temperature of cooling water should not be too low to prevent the bottles from blowing up.
