Riding around Ukraine, I received an invitation to visit the Galicia juice factory - one of the few in Ukraine that produces direct-pressed juices. I visited him, taking my son Tyomka with me - he is certainly interested in looking at all these mechanisms.
Brief historical background: the company "Yablunevy Dar" was founded in 2003 in the city of Gorodok, near Lviv. The owner of the plant is still alone - he started with cargo transportation in Ukraine and Europe, having collected a small capital, invested it in production - and did not lose.
Today there are already four such plants - three in Ukraine and one in Poland - direct-pressed juices are very popular in Europe. Galicia juices entered the Ukrainian market only in 2011 - I myself saw them for the first time here, in western Ukraine, there are still few of them in central Ukraine.
Of course, buyers are stopped by the relatively high price (2-3 times more expensive than “reconstituted” juices and nectars) and the force of habit. At first, Galicia juices also seemed to me somehow “not so”, it is difficult to formulate what exactly is wrong, but unusual. No flavorings, no dyes, even sugar and water are not added - pure juice mixed in different proportions. And now I only drink them - instead of water.
The equipment at the plant is the most modern, so there are few people working here, several hundred. But a huge number of farmers and gardeners from western Ukraine work for the plant, who bring their crops here. In 2011 alone, T.B.Fruit plants (the name of the company after reorganization and entering the international market) processed 200,000 tons of apples. Where does such a breakthrough of raw materials go? Now I'll tell you.
So, a tour of the plant, almost like in a theater, begins with a hanger. Sterility is maintained to the maximum, so all newcomers without a sanction book are given such a suit.
Clean, quiet and relatively deserted.
The thing is that apples are brought to the plant during the season - from mid-summer to the end of autumn - at this time there is a line of cars here. It is now the beginning of July and I did not manage to look at the unloading, but I still got the idea. Trucks with apples moor here, and not necessarily dump trucks:
See the hose on the wall? With a strong pressure of water, apples are washed out of the body into the receiver:
It is installed indoors. Small, but remote - it processes 1000 tons of apples a day.
This is a wildly intelligent and powerful press, which our guide described with the phrase "among the juicers, it occupies the same place as the Ferrari among cars." Only 5% moisture remains in the cake.
The press is told what parameters of the juice should be obtained at the exit, and he himself determines the nature of the incoming raw materials and accordingly changes the mode of operation. Of course, all this is monitored by the operator (only one):
Tyomka, as it were, symbolizes that even a child can cope with this.
I'll tell you about the "bottling shop" a little further, now about concentration. You probably know that most juices in supermarkets - pineapple, grape, cherry - and in general all acidic juices are made ... right, from apple juice. It just has the right taste and acidity, it remains only to tint, flavor - here you have strawberry nectar.
At best, manufacturers add fruit puree, at worst, food coloring. And almost everyone adds "flavors identical to natural" - you can read the composition on the pack yourself. So you pay for "pineapple juice" and drink tinted and flavored apple juice.
And where do juice producers get this very apple juice?.. They buy it from factories like Yablunevoy Dar, which have their own orchards and crop processing facilities. Approximately 60% of the concentrated juice market in Ukraine belongs to T.B.Fruit. There are many buyers, among the well-known ones are Sandora and Pepsi Co.
What is concentrated juice, why is it good and bad? There is nothing wrong with it - it's just juice from which excess water has been evaporated. Here in such vats it evaporates:
There is a strong smell of kvass in this shop.
So, concentrated apple juice, strawberry, cherry and currant puree are poured into barrels and stored in a warehouse:
All year round it is shipped to customers:
This is beneficial for everyone - the customer buys the concentrate when he needs it (and not just during the season) and as much as he needs; the carrier saves costs (the concentrate takes up much less space). At the buyer's plant, water is added to the concentrate - and the result does not differ in taste and most parameters from the original apple juice. Any scam with flavors and dyes starts later (I described above), the concentrate has nothing to do with it.
The buyer also orders the parameters of the concentrate: acidity, sweetness, purity, and so on. All this is monitored by the factory chemical laboratory.
Laboratory assistants are happy with the new technique - before they had to measure the acidity manually, but now they poured the juice, pressed the button, waited and it was ready.
It turns out that high accuracy and stability of juice parameters is very important. After all, the buyer may be unpleasantly surprised if he buys a pack of his favorite juice, and it suddenly turns out to be too sour or too sweet, or watery - in short, a couple of such “punctures” and the buyer will go to another brand. Yes, when we make juice at home, we don’t bother with such subtleties, but it’s almost impossible to guess what the juice will taste like.
As promised, we return to the bottling shop. In addition to supplying concentrate to other factories, Galicia has taken up the production of its own juices - freshly squeezed (they do not go through the concentration stage), without preservatives (they do not even add sugar), without dyes - in short, elite class juices. I do not strive for elitism, but what to give to children is important for me - they have eternal problems with the pancreas, I have to follow.
This small “machine” receives pasteurized (92 degrees Celsius) juice through pipes and bottles through a conveyor. And then, according to a given program, the juices are mixed, poured and closed - and all this on one conveyor:
Apple juice also acts as the basis, but it is mixed, for example, with currant, in the proportion of 85% apple and 15% blackcurrant - each juice has its own ratio. Once again - water and sugar are not added! Only freshly squeezed juices (in the case of strawberries - fresh puree).
Preservatives are also not used, in principle (only salt is added to tomato juice, but this is for taste). Canning is provided by pasteurization - in short, like at home.
Actually, right at the store (it is located at the checkpoint), our tour ended. Assortment: apple, apple-blueberry, apple-cherry, apple-blackcurrant, apple-strawberry, apple-carrot, apple-grape, tomato. Planned orange and other exotic. All terribly useful and recommended for all ages. In any case, I have not seen the proud inscription “Direct-pressed juice” on the bottle / package of many other manufacturers, they are usually even afraid to write the word “Juice” in order to avoid lawsuits.
Juice- a liquid or suspension naturally found in fruits, berries, vegetables, etc. The liquid is also often squeezed out of these products, obtaining pure juice. The resulting juice is used directly as a drink or as a raw material for other products. According to GOST R 51398-99 “Canned food. Juices, nectars and juice drinks. Terms and definitions Juice is a liquid product obtained from fruits or vegetables by mechanical action and preserved by physical means, except for treatment with ionizing radiation.
In addition, according to this GOST, a product containing sugar, citric acid, preservatives, dyes, and artificial flavors cannot be called juice (for such products, the name nectar or drink should be used).
Common juices: apple, grape, orange, tomato. Pineapple, peach, various fruit and vegetable mixes are also popular.
Etymology of the word
Unclarified juice- juice with suspensions.
clarified juice- juice from which suspensions have been removed to a visually transparent state.
Juice with pulp- juice with particles of pulp, the mass fraction of which does not exceed 55%.
Fruit juice- juice obtained from good quality ripe, fresh and kept fresh fruits by cooling, unfermented but capable of fermentation, intended for direct consumption or for industrial processing.
Fruit juice of direct extraction- fruit juice obtained directly from fruit by pressing, or centrifugation, or rubbing.
Reconstituted fruit juice- fruit juice obtained by restoring concentrated fruit juice with drinking water in a ratio that ensures the preservation of the physicochemical, microbiological, nutritional and organoleptic properties of juice from fruits of the same name, while restoring the aroma by adding concentrated natural volatile aroma-forming substances or without restoring the aroma, as well as with or without the addition of directly squeezed fruit juice of the same name, fruit puree or concentrated fruit puree of the same type of fruit.
vegetable juice- juice obtained from the edible part of good-quality vegetables, unfermented or subjected to lactic acid fermentation, intended for direct consumption or for industrial processing.
Diffusion Juice- a liquid unfermented but fermentable product obtained by extracting with drinking water extractives from previously crushed fresh fruits or dry fruits of the same species, the juice of which cannot be obtained mechanically, unfermented but fermentable, intended for direct consumption .
General information about juices
All foods of plant origin are therapeutic and prophylactic and can prolong human life. Fruits and vegetables contain the necessary substances, but there is one drawback - they contain indigestible fiber, which is not always useful for people with stomach ulcers, enterocolitis. In this case, juices are simply irreplaceable. An important property of juice is the absence of harmful chemicals. [source?] All harmful substances remain in the fiber, and useful substances pass into the juice. Juice flushes out toxins and toxins from the body, improves immunity, promotes rapid healing of wounds, and activates enzymes. The therapeutic effect is often so quick and pronounced that a person forgets about the use of drugs for a long time.
Vegetable and fruit juices are a rich source of sugars: glucose, fructose, sucrose, maltose, raffinose, cellobiose, galactose. There are fewer organic acids in vegetable juices, which is why they taste more insipid, but richer in minerals, such as potassium, sodium, calcium, iron, etc. In addition, it is vegetable juices that very effectively restore the body in crisis situations and are low in calories food product - they can be used for weight loss and normalization of metabolism. Fruit juices tend to be higher in calories because they have more sugar, but they are also great cleansers. Moreover, during physical exertion, such juices should be combined with vegetable juices: carrots and beets in the form of juice will be the most accessible and fastest source of recuperation after tiring work.
Berry juices are high in glucose, fructose and low in sucrose.
Classification of juices according to the method of preparation
Freshly squeezed juices- juices produced by physical and mechanical means from one or more types of fruits and not subjected to further processing. The action of raw natural juices is truly unique. In addition to the fact that they have a refreshing and restorative effect on the body, they also have the properties of biogenic stimulants, which ultimately leads to increased efficiency. Such a diverse effect of juices is explained by the fact that they almost do not require energy costs for absorption in the gastrointestinal tract and are immediately included in the metabolism, activate biochemical processes, which, in turn, has a beneficial effect on the recovery process in the body. In addition, juices have a beneficial effect on digestion and assimilation of food. In terms of usefulness, even elite mineral water cannot be compared with freshly squeezed juices. This healthy drink has a diverse effect on the human body:
apple - treats anemia and gastritis,
tomato - restores metabolism and relieves hypertension
grape - used to cleanse the body of harmful factors,
and to list the beneficial properties of freshly squeezed juice from commonly available vegetables (carrots, beets, pumpkin, cabbage), a whole book is not enough.
At first glance, this is the most useful option for drinking natural juice. But there are a number of aspects that you need to pay attention to:
1. Vegetables and fruits lose a large amount of vitamins 6 hours after harvest, and 3-4 months after harvest, only fiber remains in the fruits.
2. Stores sell beautiful fruits imported from different countries. There is a possibility that these are genetically modified products or a large amount of fertilizers and other chemicals were used to grow them.
3. Carrots, beets, if gnawed by mice, can become a source of infection with pseudotuberculosis or other viruses that mice become carriers of.
Direct juice is a liquid product obtained by mechanical action directly from fresh ripe (or chilled) fruits or vegetables. Juices of direct extraction are intended for direct consumption, as well as for further industrial processing. For the preparation of juices, raw materials are first selected. The fruits must be fresh, undamaged, without signs of spoilage, containing all the essential components necessary for the production of juices. The yield of juice from 1 kg of fruit depends on the type of fruit, their quality, the time of their collection, processing and other factors. For example, the maximum yield of juice from 1 kg of oranges without peel using modern technological equipment is about 500-600 gr. with a content of soluble solids of at least 10°Brix. The shelf life of directly squeezed juices depends on the type of canning of the product. Like all juices, direct-pressed juices are preserved exclusively by physical methods, which include cooling or short-term heating (so-called pasteurization or sterilization). Chemical preservation of juices, for example by adding preservatives, is prohibited. Direct pressed juices supplied chilled have a limited shelf life, which usually does not exceed 1 month. Pasteurized or sterilized straight-pressed juices can have a shelf life of 6 months to 2 years. A new technology for the storage and supply of directly squeezed juices is their deep freezing to the state of ice agglomerates. In this case, delivery is carried out at low temperatures, and defrosting is carried out according to a special temperature program (which, accordingly, affects the cost of the goods).
Concentrated juices (or juice concentrates)
Concentrated juice is obtained by processing directly squeezed juice. To do this, directly squeezed juice is concentrated by one of the following methods - water evaporation, water freezing or the membrane method. The evaporation technology is as follows: natural juice is heated on special trays, but not brought to a boiling point, since boiling will simply destroy all useful substances. It turns out a substance very similar to viscous jam. Then this mass (concentrate) is packed into aseptic kegs or tankers, frozen and sent to the juice producer. The principle of freezing completely repeats evaporation, only the water is removed by exposure to cold. By the way, many experts believe that the principle of freezing is much better, since more useful substances are still lost when heated. Membrane method - when the juice is forced through a membrane with small holes. The water seeps out and the larger molecules of the juice substances remain in the syrup. At the same time, as a rule, neither sugar nor other sweeteners are added to concentrated juices. From different fruits of fruits, different amounts of concentrated juice are obtained. So, for example, from 1000 kg of oranges, about 100 kg of concentrated juice with 62 ° Brix is obtained, that is, to obtain 1000 kg of concentrated juice with the specified content of soluble solids, 10 tons of oranges are required. To obtain 1000 kg of concentrated pineapple juice with 62 ° Brix, a similar amount of fruit is used. The yield of concentrated apple juice is higher and is usually 1340 kg (70 °Brix) from 10 tons of apples. The content of soluble solids in concentrated juice must be at least 20 °Brix, while for various juices the limit is 40-70 °Brix. The higher the content of soluble solids in concentrated juice, the more reconstituted juice can be made from it with a given Brix. There are objective differences in the taste of concentrates produced in different years, in different countries, from different varieties of the same fruit.
Reconstituted Juices
Reconstituted juice is juice made from concentrated juice by adding drinking water to the latter and intended for direct consumption.
Juices extracted in vacuum concentrated
The peculiarity of the technology lies in the fact that raw materials are processed in the first (I wonder how many?) Hours after collection in order to avoid the loss of vitamins. The raw material is crushed to a finely dispersed mass (up to a micron) in order to maximize the extraction of active substances from the cell. The mass is filled with spring water and evaporation takes place at a temperature of about 40 degrees. These products are the most resource-intensive, however, in terms of efficiency they are close to the usefulness of freshly squeezed juice, while there is no threat of preserving any natural viruses or viruses introduced into the raw material.
Classification of juices by type of container
Juices in packages
Caveats:
1. In juices and juice-containing drinks in packages, the sugar content is about 60 g per 250 ml; Because of this, they are quite high in calories. It is easy to calculate that a liter of juice can contain from 900 to 2000 kcal - this is almost a daily calorie requirement. In addition, most juices increase appetite, which leads to extra pounds of weight. Experts have already proven that the use of juices from tetrapacks every day for 2-3 weeks leads to disruption of the pancreas and the development of diabetes.
2. Drinks are often labeled "no added sugar" on their packaging. However, in fact, sugar has been replaced by an artificial sweetener - saccharin, aspartame, acesulfame - which is no better than sugar, especially in excess.
3. These juices contain dyes and flavors. You can remember how sweets, desserts, sodas and other products for children look like - bright and attractive, and this is so that they are immediately “pecked”. Often children get used to the rich taste of synthetic flavors and already natural products seem to them not tasty. All this bait is created by synthetic dyes and flavors, "identical to natural." According to studies conducted in 2007, it was convincingly proven that six dyes - E102, E104, E110, E122, E124 and E129, widely used in children's drinks and ice cream, can make many children "crazy", causing them to hyperactivity. Parents are familiar with situations when children become restless, uncontrollable, aggressive, and difficult to learn. This is hyperactivity. In this situation, it is necessary to read the composition and know which class E dyes are the safest.
The most common method for obtaining juices is as follows:
1. The juice is concentrated, reducing the volume by 6 times.
2. Then, at the place of spilling into bags, it is diluted with water, sometimes more water is added, and citric acid, flavors and preservatives are used to add flavor.
3. In the process of concentration under the action of high temperature in the juice, vitamins, amino acids and carbohydrates are destroyed, and manufacturers of products add synthetic vitamins.
When deciding on the purchase of juice, you should keep in mind that a particular fruit depicted on the packaging does not mean at all that the juice is made from it. Under a beautiful photo, it may not be juice, but nectar or a drink. According to GOST, nectar is a product obtained by mixing fruit juice, one or more types of concentrated fruit juices, or the edible part of good-quality, ripe and fresh fruits, brought to a puree state, with water, sugars or honey. The composition of the nectar also includes citric or ascorbic acid. GOST strictly regulates the minimum proportion of juice that must be contained in nectar. This proportion depends on the type of berries and fruits and varies from 25 to 50%. For example, at least 30% of the juice should be in plum and cranberry nectars, at least 35% in cherry and mango nectars, and at least 25% in passion fruit or banana nectars. In nectars, the use of preservatives and dyes is allowed. Considering consumer psychology, manufacturers of nectars and juice drinks rely on the fact that the consumer will not read the small print description on the label or package, but will believe the bright picture. But juices, according to the new GOST, should not contain preservatives, dyes, flavors. It is allowed to add only natural aroma-forming substances obtained by a physical method from fruits of the same name to reconstituted juices.
Juices in glass jars
Unclarified juices and juices with pulp are most useful. Unclarified juices are obtained by direct extraction. The clarification process is not used, which allows you to save the maximum amount of vitamins and minerals. The gentle method of pasteurization is also aimed at preserving the nutrients in the juice. Compared to juices and drinks in tetra packs, these juices are more useful due to the absence of synthetic components, of course, if there are no violations in their production. However, during pasteurization, the juice heats up and many useful components are lost - vitamins C, PP. An important distinguishing feature of such juices is the use of only environmentally friendly and safe packaging - glass containers. As a rule, such juices do not contain preservatives, dyes, flavors and other food additives, so they are natural, tasty and very healthy.
TO classification of juices according to the main composition (fruit, vegetable, berry)
vegetable juices- it's just a storehouse of vitamins, essential oils, pectin, fiber. But what is most interesting, and what few people know about, is that it makes no sense to harvest them for the future - all their useful properties are lost during storage. It is best to consume them immediately after preparation.
carrot juice
Contents: vitamins C, B, D, E; Trace elements: potassium, calcium, magnesium, silicon, iodine, carotene. Positive properties: carrot juice improves eyesight, digestion, appetite, structure of teeth and bones, dilates blood vessels, calms nerves, helps with anemia, cardiovascular problems, urolithiasis, polyarthritis, beriberi and general loss of strength, improves immunity, normalizes metabolism substances, the functioning of the thyroid gland, removes unnecessary bile, toxins and cholesterol from the body, protects against dermatitis, relieves eye fatigue. Juice is especially useful for pregnant and lactating mothers. It is a natural solvent for cancer and ulcers, increases resistance to infections, especially of the eyes, ears, throat, nose and respiratory tract, in some cases, carrot juice can even cure infertility. Recommendations: For better assimilation of carrot juice, you must immediately eat some fatty food, best of all - a salad seasoned with vegetable oil. The use of carrot juice in conjunction with being in the sun or in the solarium gives a more persistent and faster tanning effect. Depending on the state of the body, carrot juice can be taken from half a liter to 4 liters per day. Pure carrot juice is best taken mixed with spinach juice. Warnings: If you take the juice in large quantities, the color of the skin may change. When treating with carrot juice, foods such as sugar in any form, starch and flour should be excluded from the diet. If in the first days after the start of treatment with carrot juice a person does not feel very well, this indicates that the treatment must be continued. In order to facilitate the intake of carrot juice, you should add a little fresh cream to it.
potato juice
Positive properties: it has a very beneficial effect on digestion, cleanses the body, helps get rid of edema and is extremely beneficial for the nervous system. Warnings: Do not use for those who suffer from severe diabetes and low stomach acid.
cucumber juice
Positive properties: it will perfectly preserve the beauty of your hair, as it is rich in mineral salts, sodium, calcium, potassium. It well counteracts atherosclerosis, helps the heart and blood vessels, improves memory. Recommendations: you can drink up to half a glass of pure juice, but it is better in combination with tomato, or blackcurrant, apple juice.
Tomato juice
Contents: vitamin C, B vitamins, carotene. Positive properties: Juice is useful for diseases of the cardiovascular system, kidneys or joints, constipation. Due to the low calorie content, it can be drunk for overweight people, the juice also suppresses the processes of decay in the intestines, neutralizes excessive acidity in the body that occurs when excess meat and starch are eaten. Recommendations: Two glasses of tomato juice fill the daily requirement for vitamins C and A. Juice should be drunk 20-30 minutes before meals, as it increases the readiness of the stomach and intestines to digest food. Adding salt reduces the healing properties of the juice. Instead of salt, you can add chopped garlic and fresh herbs: dill, parsley, cilantro. Warnings: tomato juice is contraindicated in exacerbation of gastritis, peptic ulcer, pancreatitis and cholecystitis. In no case should not be used in case of poisoning, even a slight one! In this case, tomato juice will enhance the existing effect. This juice should not be drunk with meals containing meat, starch and sugar, as they neutralize its alkalizing effect.
celery juice
Positive properties: very useful for men. But besides this, it also perfectly improves appetite, normalizes digestion, removes toxins. In addition, it strengthens the immune system and allows you to quickly recover from heavy physical exertion. It also goes well with other juices.
pumpkin juice
Content: sucrose, useful pectin substances, salts of potassium, calcium, magnesium, iron, copper and cobalt, vitamins C, B1, B2, B6, E, beta-carotene. Positive properties: Pumpkin juice cleanses the body and digestive system, is useful for diseases of the bladder, kidneys, skin, constipation. improves the functioning of the gastrointestinal tract. It is recommended for women with inflammation of the appendages, those who have had Botkin's disease, as well as for kidney and bladder stones, obesity, and edema. In addition, a pumpkin drink increases the level of hemoglobin in the blood, removes "bad" cholesterol from the body and strengthens the cardiovascular system, promotes bile secretion. Warnings: There are practically no contraindications for taking pumpkin juice, only individual intolerance. Recommendations: Take 1 glass 3 times a day.
fruit juices
apricot juice
Orange juice
Content: vitamin A, C, a small amount of vitamins K, E, B-6, B-2, B-1, biotin, folic acid, inositol, niacin, bioflonaid, 11 amino acids, minerals (calcium, chlorine, phosphorus, potassium, copper, fluoride, iron, magnesium, silicon and zinc). Positive properties: Due to its content, the juice quenches thirst well. It should be taken in febrile conditions and as a means of preventing and treating beriberi. Sometimes orange juice is used to treat infected wounds and ulcers, as it contains a lot of phytoncides. Juice helps to avoid colds, improves tone, relieves fatigue and strengthens blood vessels, is useful for atherosclerosis, hypertension, inflammation of the joints, problems with the liver and lungs, pneumonia, inflammation of the gums, anemia and other blood diseases, temperature, high blood pressure, digestive problems, scurvy, skin diseases, exhaustion. Recommendations: People suffering from chronic constipation should either eat 2 oranges a day or drink the juice on an empty stomach and at bedtime. In general, it is recommended to consume no more than 3-6 small glasses of juice per week. When consuming more, it is recommended to exercise vigorously in order to neutralize the increase in acidity. Warnings: In case of gastric ulcer, duodenal ulcer, gastritis with high acidity and intestinal disorders, it is better to dilute the juice by half. It should be remembered that an excess of citrus juices increases acidity and removes calcium from the body.
Grapefruit juice
Content: sugars, organic acids, potassium, magnesium, vitamins B1, B2, C, E, K, P, PP. Positive properties: The juice is anti-allergic, antiviral, regenerating. It is useful for varicose veins, replenishment of the lungs, at elevated temperature, exhaustion of the nervous system, improves sleep, digestion, and lowers blood pressure. Juice is indicated for pregnant women. Warnings: In no case should you take pills with grapefruit juice! The fact is that due to its stimulating effect on the intestines, the body's response to the medicine changes.
pear juice
Content: fiber and pectin compounds. Benefits: Pear juice is antimicrobial, good for kidney stones, bactericidal and an excellent diuretic, improves digestion and bowel function. Doctors recommend it to those who are prone to diseases of the circulatory system or have kidney problems.
Peach juice
Content: peach juice contains many different organic acids, including malic, tartaric, quinine and citric acids, the juice is rich in essential oils, potassium and iron mineral salts, vitamins C and B group, carotene and pectin. Positive properties: Juice improves digestion. It is recommended for arrhythmia, anemia, diseases of the stomach with low acidity, a tendency to constipation. The vitamins contained in it help the body adapt to adverse environmental conditions.
plum juice
Content: carotene, potassium salts, vitamin PP. Positive properties: juice removes water and salt from the body - those who suffer from rheumatism and gout cannot but appreciate this, normalizes the motor-secretory function of the gastrointestinal tract, does not allow excess cholesterol to be absorbed from the intestine, which is the prevention of atherosclerosis. When it is taken, the acidity of gastric juice decreases, which occurs with gastritis and peptic ulcer. Recommendations: If this juice is taken on an empty stomach, then you can disinfect the intestines, improve digestion and generally cleanse your body. It should be remembered that plums of sour varieties have a fixing effect on the intestines, and sweet varieties have a relaxing effect.
Apple juice
Contents: vitamins B-6, B-2, B-1, A, C, biotin, folic acid, pantothenic acid (vitamin B-5), minerals: chlorine, phosphorus, potassium, copper, fluoride, iron, magnesium , sodium, silicone and sulfur. Positive properties: It is used for atherosclerosis, diseases of the liver, bladder, kidneys, urolithiasis, inflammation of the joints, arthritis, and also for weight loss. Pectin from apple juice with pulp normalizes bowel function; its large amount creates a jelly-like mass in the intestines, which absorbs various poisons. The high content of sugars and organic acids promotes rapid recovery after physical exertion. Juice is especially useful for skin, hair and nails, with anemia, gastritis with low acidity. Apple juice prevents and treats colds, flu and intestinal infections, removes toxins from the intestines, and eliminates constipation or indigestion. Apple juice is useful for mental workers, it also removes uric acid salts from the body. Recommendations: Apple juice can be drunk without damage to health up to one liter per day. Sour apple juice diluted halfway with mineral water is a mild but effective laxative. Warnings: Juice is contraindicated in exacerbation of gastritis, peptic ulcer and pancreatitis.
Berry juices
watermelon juice
Content: glucose, fructose, sucrose, pectin, fiber, vitamins B1, B2, C, PP, folic acid, provitamin A, salts. Positive properties: The juice has a strong diuretic effect, which does not irritate the kidneys and urinary tract, promotes the dissolution of salts and prevents the formation of sand and stones (this effect is achieved when taking 2-2.5 liters of juice during the day). Juice is useful for anemia, diseases of the blood and blood-forming organs, the consequences of radiation sickness. It is also used for liver diseases (Botkin's disease, intoxication, cirrhosis, chronic cystitis, cholelithiasis), poor digestion, constipation, putrefactive processes in the intestines, atherosclerosis, gout, arthritis, obesity (1.5 liters of juice per day) , and also as a choleretic agent for hepatitis. Recommendations: It is recommended as a fasting food.
Grape juice
Content: vitamins B-2, B-1, A and C, minerals - calcium, chlorine, phosphorus, potassium, copper, fluoride, iron, magnesium, silicone and sulfur. The complex chemical composition of grape juice is compared with the composition of mineral alkaline waters. In this regard, treatment with grape juice is considered similar to the use of mineral waters. And in terms of the speed of assimilation, this juice resembles honey. Positive properties: Grape juice increases the percentage of hemoglobin in the blood, increases the number of red blood cells, regulates the ratio of leukocytes and lymphocytes in the blood. It has a beneficial effect on the bone marrow, which enhances the function of hematopoiesis. Juice improves metabolism, speeds up digestion, removes toxins from the body, helps in cleansing the body and is used for weight loss. The presence of a large amount of minerals in the juice helps to purify the blood and blood formation, cleanse the liver. Grape juice helps with arthritis, liver problems, anemia and other blood disorders, cancer, constipation, high fever, digestive problems, thickening of the mucous membranes, skin diseases, and for weight loss. Juice has a good effect on the functioning of the heart muscle, has a laxative and diuretic effect, is useful for certain diseases of the kidneys, liver, lungs, with exhaustion of the nervous system and loss of strength, lowers blood cholesterol levels. Recommendations: For therapeutic purposes, natural grape juice should be drunk half a glass 3 times a day for three weeks. Before taking it should be diluted with water in a ratio of 1:1. Warnings: Grape juice is not recommended for gastritis with high acidity, peptic ulcer of the stomach and duodenum, diabetes, obesity, chronic inflammatory processes in the lungs. It is undesirable to use grape juice and with a tendency to flatulence.
Cherry juice
Content: folic acid, iron, catechins and anthocyanins. Positive properties: Cherry juice is useful for anemia, for strengthening the walls of blood vessels, has an anti-inflammatory effect and destroys pathogens of dysentery and pyogenic infections - staphylococci and streptococci. Warnings: with a stomach ulcer and high acidity, it is better not to get carried away with juice.
Pomegranate juice
melon juice
Sea buckthorn juice
rowan juice
Chokeberry juice
Blackcurrant juice
juice diet
Juice diet allows you to completely cleanse the body of harmful substances, promotes natural weight loss, improves overall health; while the usual diet is partially or completely replaced by a combination of fresh fruit and vegetable juices. However, you should be aware that a juice diet can cause temporary lethargy and drowsiness, as well as cause bad breath, indicating that toxins are being expelled from the body. The juice diet assumes that freshly prepared juice is consumed immediately, as fresh juices quickly lose vitamins and minerals. To achieve the desired effect, juice therapy should be carried out for at least two to three weeks.
Warnings: Before starting a diet, everyone should answer the question: “Will my body withstand such a strict diet?”. If there are any diseases, even hidden ones (!), in no case should such shock therapy be arranged. Since fruit juices cause a rapid rise in blood sugar levels, people with diabetes should consult their doctor. In addition, it is better not to sit exclusively on juices all day, because the gastrointestinal tract also needs solid food. Therefore, it is reasonable to include fiber in your diet to stimulate the cleansing functions of the body, as well as enveloping cereals from whole ground grains and bran.
Juice Consumption Rules
1. Natural (freshly squeezed) juices should be drunk no more than 10 minutes after their preparation and at least 30 minutes before a meal, so as not to enhance the fermentation process in the intestines, which can lead to food rotting and, as a result, to illness . In the event that the acidity of gastric juice is increased, then you should drink a glass of juice 1.5 hours before meals. Drink in small sips or through a straw.
2. Juices are digested and absorbed literally 15-30 minutes after being taken and immediately go to nourish and restore tissues, glands, which means that it is juices that can improve your health and even cleanse some body systems.
3. The best are the so-called cloudy juices, that is, those that contain a lot of source material. Juices should be filtered only if there are disturbances in the functioning of the gastrointestinal tract, as well as in case of respiratory diseases.
4. The volume of beet juice in any composition should not exceed 1/3 (because pure beet juice can cause dizziness and nausea).
5. Juices of stone fruits (plums, apricots, cherries, etc.) are not recommended to be mixed with any other juices. But the juices of pome fruits (apples, grapes, currants, etc.) can be drunk mixed with other juices.
6. If juices taste bland, citrus juices, sour berries and apples should be added to them.
7. For the preparation of juices, you need to take only whole, unspoiled fruits.
8. Lemon juice is always best diluted with water and drunk with honey.
9. For fasting days, you need to take 1.5 - 2 liters of various juices.
10. Particular attention should be paid to the expiration date.
11. When storing juices at home, it is desirable to maintain a temperature regime of no more than 20 degrees and air humidity within 65%.
12. Be sure to pay attention to the packaging: if it is wrinkled and swollen or the cap is loose on the bottle and there are other flaws in the packaging, this product should not be consumed.
13. Despite the benefits of juices, dentists do not advise abusing them. The problem lies in the fruits themselves, especially citrus fruits: the various acids contained in them destroy tooth enamel. In juices, they are found in concentrated form. Of particular danger is the habit of sipping the juice, holding it in the mouth: with the same success, according to the assurances of dentists, people could rinse their teeth with dilute acid. And in no case should you brush your teeth immediately after drinking citrus juice - the enamel becomes soft and is washed off the teeth along with the paste. As a result, they quickly become brittle and crumble. If it’s still hard to wean from drinking juices, doctors recommend diluting them with water, and for greater safety, drink through a straw so that a minimum of liquid gets on your teeth.
Additionally
1.1) What kind of juice can we get on your line?
Juice of direct extraction according to GOST 52184-2003 for berries and fruits.
1.2) How long can fresh juice be stored?
The shelf life of the finished product depends on the technology used to preserve the product, acidity of the product, dry matter content, storage conditions, consumer packaging - 1 year.
1.3) What do I need to produce straight juice?
You will need: - equipment for the production of juice, water, electricity, gas or diesel, a room where the pressing and bottling process will be carried out, a warehouse for storing finished products, raw materials - from which juice will be produced, consumables for bottling - Bag in Box bags , boxes, handles for boxes.
1.4) Where can I find manufacturers of consumables: boxes, pens, bags, bottles?
You can contact us directly or find manufacturers of consumables on the website: http://www.upackworld.ru/
1.5) Where can I see the operation of the equipment?
On our website there is a video showing the production process in detail. If you want to see the production live, we organize excursions to the production, where there is a special demo hall to demonstrate the operation of equipment with processed raw materials.
1.6) Who is the direct juice intended for and where can it be sold?
Directly squeezed juices are consumed by almost the entire population. They are very popular among lovers of healthy and natural food. The sale of direct juices in Europe is popular through farm shops, Eco shops, food markets and fairs, health food stores, as well as through chains of restaurants, hotels, catering companies.
2. Types of processed raw materials
2.1) What fruits and vegetables can we process?
Quite diverse - everything that you can grind without damaging the equipment:
apples, pears, raspberries, strawberries, figs, dogwoods, peaches, blackberries, lingonberries, currants, blueberries, blueberries, kiwi, apricots, plums, cherries, cherries, carrots, zucchini, watermelon, melon, grapes, pomegranate.
2.2) What type of raw materials does your equipment work with?
Fresh, thawed, with any other that can be crushed and squeezed.
2.3) I have a product - these are apples, pears, plums, berries, which cannot be sold because of the non-marketable appearance on the market, can I use it to get direct juice?
Yes, on our equipment you can process any raw material that allows you to grind and get juice. The shape does not affect the production process of obtaining juice.
2.4) Our orchards produce a lot of carrion during ripening and harvesting, is it possible to process it on your equipment?
Yes, if the raw material is suitable for transportation and processing, does not have rot, mold and other mechanical damage that affects the safety of the fruit and its taste.
2.5) I am an amateur gardener, I have more than 50 varieties of apple trees, which differ in terms of ripening, keeping quality, color and, accordingly, taste. Which apples can I process with your juicer? Is it possible to process several varieties of apples at the same time?
On our equipment, you can process any type, shape, taste and color of apples that can be crushed. The taste and color of the finished apple juice will depend directly on the raw materials used: a high iron content in apples will give a dark brown color in the final product, sugar content - for a sweet taste, acids for the taste of juice. Moreover, if you are processing an apple of one pomological variety, then you can safely write “Vintage Juice” on the label, indicating the variety of processed apples.
3. Premises requirement, electricity, gas, water.
3.1) I don't have a room large enough to house the equipment, where can I place it?
To place a line for obtaining direct juice with a capacity of 500 l / h, you need 8-10 sq.m. If they are not available, then we will offer you to place the entire line on the chassis: you will not need to carry fruits from distant orchards, now you yourself come to freshly picked berries, fruits, vegetables, saving on transportation costs.
3.2) What is the consumption of electricity, gas and water for your line?
For a line of 500 liters per hour of the finished product, the following values:
Electricity consumption
2.3kW 220V 50Hz
5.72 kW 400V 50Hz
Water consumption Up to 500l/h 3atm
Compressed air consumption 450l/min
Gas consumption
Natural 4.94 m3/h
Liquefied 3.65kg/h
3.3) Why does the line require such an amount of water (400-500l/h, 3atm), do you dilute the resulting juice with it?
The specified amount of water is used to ensure the washing of the entire line, which is carried out within 0.5-1 hour. All the rest of the time, water is supplied to clean the belt press from the remains of the pulp under high pressure, where the consumption is 150-200l / h and depends on how long and how often you will turn on the cleaning of the belt. The juice we get is natural, 100%.
3.4) I have no opportunity to connect to the natural gas main, and there is not enough electric power for the electric pasteurization plant. networks. What should I do?
We will offer you 3 options: pasteurization plant operating on liquefied gas, on gas in cylinders, on diesel. All ensure the high-quality work of the pasteurizer.
4. Product cost calculation
4.1) How many and skilled workers are required in production?
Two workers - inspection of raw materials, packaging of finished products, one worker - supply and unloading of raw materials, storage of finished products and a production manager (laboratory assistant) responsible for quality control of products.
4.2) What is the cost of the kit (box, bag, pen)?
The approximate cost is as follows:
package box handle Total (EUR)
Volume 10l 0,844 0,641 0,082 1,567
Volume 5l 0,61 0,39 0,039 1,039
Volume 3l 0,428 0,285 0,037 0,75
4.2) How much juice can I get from freshly picked apples using your equipment?
The juice output is limited by the following parameters - the quality of raw materials, grinding, press setting. Timely harvested apples yield up to 75% juice yield.
4.3) Why do none of the manufacturers give me accurate data on the juice yield, how can I calculate exactly how much juice from apples, pears, watermelon and other raw materials I can get ready-made direct-pressed juice?
There are no exact data, there are indicative indicators for each type of berry / fruit / vegetable and for each variety separately. It is due to the fact that each has its own structure and structure, physical and chemical composition, terms and conditions of storage.
4.4) I calculated that this equipment will work from 3 to 6 months a year - from the beginning of picking berries, until the end of storage of apples. How to get my investment back quickly?
Depending on the investment and productivity of the line, the average payback of the line is 1 season. Details and full calculation you can find in our office.
4.5) What to do with the equipment for the remaining 6-9 months of the year?
After completing the processing of raw materials, it is necessary to carry out a thorough washing and send the equipment for conservation.
4.6) I don't want the equipment to be idle for 6 to 9 months a year without making me a profit, what else can I produce on it?
If you are interested in continuous production, you can produce reconstituted juice and nectars from concentrates, complete with additional containers for mixing, preparing sugar syrup. The resulting juice and nectar will have nothing to do with that juice, which is called straight juice. What they have in common is that it will be produced on the same equipment.
5.Washing of raw materials
5.1) Why wash apples if they look and shine so beautifully?
If the final product comes directly to food, namely juice, then the apples must be washed - remove dust, solid particles of sand, earth that has settled during storage, wash off everything that is on the surface - apples are processed before being stored, processed from pests and diseases . Thus, you guarantee a high-quality safe product and long-term storage.
5.2) We pick berries by hand carefully and accurately (strawberries, currants, cherries) - is it worth washing them before crushing?
It is imperative to wash, even if juice comes from them, resulting from improper storage and transportation.
6.Separation of bones
6.1) Why do apricot, cherry, peach and plum stones need to be removed to get juice?
In order not to damage the equipment - (belt press) the bones are previously removed on a stone-separating machine.
6.2) And if the stones differ in size: for example, apricot and cherry, how to separate them on the same machine?
For apricots, a separating sieve is used, the openings of which are larger than in a sieve for separating pits of cherries. We recommend that you have one machine and several types of sieves for each individual product.
6.3) What happens if the stone gets along with the main mass on the equipment for obtaining juice?
If the stone of a cherry, the sweet cherry will break it, the oils and esters contained in the seed pass into the final product, you will determine this by its characteristic smell. The press belt will not suffer much, you can continue to work, but the life of the belt will be significantly reduced. If the stone of a plum, apricot, blackthorn is a big risk of damaging the tape, the juice along with the pulp will fall into the receiving collector for juice, as a result of which the filtering parts and channels will be clogged, the output quality of the juice during pressing will decrease. If there is a peach stone, the input channels for receiving and distributing the fruit mass will be blocked, the press belt will be worn out and damaged.
6.4) Do I need to remove the seeds from the berries?
No, they do not need to be removed - they are processed together with the fruit mass and do not cause damage to the equipment.
7. Grinding of raw materials
7.1) Why do you need to grind raw materials if they are already small, for example, juicy strawberries or currants?
Grinding is necessary to increase the area of the processed surface, to get more juice yield.
7.2) How do I determine to what extent I need to grind the raw material?
Various screens are installed in our shredders, with different sizes of the output of the crushed raw materials. For a freshly picked apple, a screen with a sieve size of 7 mm is used, an apple that has been kept for a long time is 9-11 mm. There is no need to bring the crushed mass to a puree state - the juice yield will be noticeably reduced, since the liquid will not be able to move over the unstructured surface.
8. Choosing a press for wringing
8.1) What is the difference between a basket-type hydraulic press and a molding press?
Basket presses are universal in terms of the raw materials used. Forming - more productive due to 2 working platforms. Their juice yield is the same - 65-70%.
9.Pasteurization and filtration
9.1) Why pasteurize juice?
Juice pasteurization is necessary to ensure long-term storage of juice.
9.2) Why filter juice?
Filtration of juice is necessary so that large solid particles of pulp are not in the final product.
10. Pouring into bags and bottles
10.1) Why is it necessary to rinse containers (glass bottles) before bottling?
Rinsing is necessary to remove foreign particles and dust from the inner surface of the bottle.
10.2) Why should Bag in Box bags not be rinsed?
Bag in Box bags are aseptic, they are filled directly into the mouth without additional processing.
10.3) What is the method of bottling and Bag in Box bottling?
Bottling is carried out by the "Hot filling" method at the temperature of the incoming juice from the pasteurizer. Filling into bottles is carried out according to the level under the influence of gravity, bottling into Bag in Box bags according to a given weight and gravity or forced by volume.
10.4) Can I reuse Bag in Box packages?
No, even if you thoroughly washed the bag with detergents, hot water, on the corners, welds, something remains that will cause subsequent damage to the finished product. Used packages are safer not to be reused.
11. Washing equipment
11.1) Why wash equipment and use special detergents?
Washing equipment ensures the safety of the product from damage by mold, fungi, yeast, in contact with the work surface. The use of detergents guarantees a quality wash. When commissioning the equipment, one of the important points for us is the training of personnel in the washing procedure.
11.2) How often should I wash?
100% marriage during production and subsequent storage, poisoning, dysbacteriosis, death: punishment and persecution in accordance with all articles of the Criminal Code, AC that you have violated.
11.4) I am processing berries - strawberries, raspberries, black currants (dark colored product) and she colors all the equipment in the appropriate color, what should I do so that this color does not turn into a light colored product when I process apples, white grapes?
When processing from one product to another (regardless of color), we recommend that you carry out a sanitary wash of the entire line, using detergents. Thus, you remove extraneous odors, color and disinfect production equipment.
12.Technologies, various types of juice produced
12.1) Why does the taste and color of straight pressed apple juice differ from each other when working on your equipment?
The taste and color differ for several reasons: the varieties of apples used; physical and chemical indicators - the content of iron, sugars, pectin, soluble solids; applied technology - the use of filtration / decanting, pasteurization.
12.2) Is it possible to add sugar, additional ingredients, during the production of direct juice, so that the juice is even sweeter and more aromatic, and the color is stable?
You can perform this procedure, observing the basic rule: - "Do no harm!". But the juice will no longer be natural and cannot be called straight-pressed juice, it does not comply with GOST 52184-2003 for berries and fruits
12.3) I want to get juice from chokeberry and apple, mix them and pour them into BaginBox bags. What do I need for this?
For the production of multi-component juice, or a mix of juices, to the main equipment for direct juicing, you will need a buffer tank for storing 2 or more types of juice and a mixing tank.
12.4) Your line produces raw juice, what do I need to do to get clarified apple, cherry and pomegranate juice?
For juice clarification, you will need a system of buffer tanks for pectalic enzymes, at least greater than the daily throughput of the line, an ultrafiltration and decanting system.
12.5) I noticed that the juice in the bags began to swell. What should I do? How to avoid it?
Swelling occurs due to fermentation - you violated the technological process, the raw materials were not washed with sufficient quality, the recommended equipment was not washed, pasteurization modes were violated, storage conditions were violated. Bloated bags with the product must be destroyed. To avoid marriage, use our recommendations on the conditions of processing, storage, washing, and hygiene.
12.6) Why do I get sediment at the bottom of a closed bag, even though I use the recommended mechanical filters, solids separator, and the juice becomes more dense during storage, not the same as it was when bottling?
Natural juice tends to settle out, even if you have used a separator there will be solid particles present. The juice becomes viscous due to the content of pectin in it, and its content is different in each individual variety of apples.
13. Production waste
13.1) When producing juice, there are wastes of the main raw materials, what should be done with them? Can they be recycled and reused?
The production of directly squeezed juice is environmentally friendly, the waste does not harm the environment. The pulp can be processed for the following types of product: compost, dry biofeed, drying of the pulp with subsequent use in food (the product is washed, crushed and pre-dehydrated in a belt press system). Often the pulp goes in its original form to feed pets. For the recycling of apple pulp, the technology of recovery and processing with pectalictic enzymes is used. To do this, a small amount of the resulting juice is added to the pulp, until a more viscous state is obtained to be moved by pumps, enzymes, heated and infused for 8-10 hours, and then sent for secondary pressing - this process allows you to get more juice yield.
13.2) Where does the used water go?
Used water is transferred directly to the sewer or collection tank - septic tank. The used water contains: microparticles of fibers of the raw material obtained by removing the high-pressure washer from the press belt, sand and particles of earth from the washer.
14. Product storage conditions
14.1) Storage conditions for straight juices?
The recommended storage of juice poured into consumer containers with an acidity below pH3.8 that has undergone pasteurization occurs at a temperature of +2 + 25 ° C. For some juices, for example: apricot, peach, the acidity of which is above pH3.8, recommended storage conditions at a temperature of +2 +10 grC.
A huge number of people buy and drink juice from packages, but most do not know the answer to the question of how and what it is actually made of. As with instant coffee, there are many questions about reconstituted juice that only producers know the answers to. How natural is it and what is added to it besides the fruits or vegetables themselves? What does “reconstituted” juice generally mean, how exactly is it produced and what are its features? We deal with the R&D manager of PepsiCo juice raw materials (Juices Tropicana, J7, Gold, Orchard, Tonus, Ya, Northern Berry, Hello, Miracle Berry, Beloved) ) Inna Oshmarina.
Selection of fruits and the first stage of production
We buy ready-made concentrated juice, since we cannot produce it ourselves: there is no required quantity and variety of fruits. We work with trusted suppliers who grow our fruit on plantations and process it at a plant in close proximity to reduce delivery time and maintain the quality of the juice. For it, special varieties of fruits are used - with greater juiciness.
After sorting, the fruits are thoroughly washed and sent for pressing in special machines. Part of the water is removed from freshly squeezed juice using evaporation technology and concentrated juice is obtained. Outwardly, it resembles a thick viscous liquid, similar in consistency to liquid honey or fruit puree. It is made in order to simply transport it over long distances, otherwise the juice cannot be stored.
Quality is controlled in several stages: checking fruits, berries or vegetables for several indicators, starting with visual (ripeness and freshness, compliance with size standards) and ending with laboratory ones, that is, according to physical and chemical indicators; control of the finished concentrated juice for microbiological and organoleptic (taste, color, smell) indicators - the product must comply with food safety requirements, specifications. For example, if it is indicated that the juice is clarified, they check how much.
Concentrated juice can be of two types depending on the feedstock: thicker (mashed potatoes) and more liquid (juice). To transport puree, it is packaged, frozen and kept at a low temperature during transportation; the juice is packaged and not frozen, but only placed in a chamber with a cool temperature. After that, the concentrate is sent to our Lebedyansky plant.
As for the evaporated water, it is used at further stages: first, at the time of evaporation, aromatic substances are obtained from it, which are cooled, due to which they become water again, packaged and transported along with the concentrate. At the next (our) production, already at the moment of diluting the juice with water, they are returned back.
Second stage of production
Our production starts directly from concentrated juice. The juice must be restored so that the proportions of the concentrate and water correspond to the original version (hence the name of the juice - “restored”), are balanced, therefore, for each juice - apple, orange, grape, and so on - there are water proportions. In addition, the proportion depends on the variety and region of fruit growth - this is the main difference between the same orange juices from different brands (for example, oranges from Brazil are very different from oranges from Italy). It also matters whether the juice is clarified or with pulp.
Together with water, aromatic substances obtained at the initial stage during the evaporation of water from the juice are added to the concentrated juice.
Water
The water used in the production process undergoes special treatment and purification. It is extracted from natural wells and is purified by filters in several stages before entering production. For example, coal - to ensure compliance with standards for organoleptic indicators, that is, to exclude any extraneous tastes and odors. Then the water is purified from salts, which in content exceed the limit set by the standards for juices.
Heat treatment and packaging
Next, the juice is subjected to gentle heat treatment, that is, rapid heating to 95 degrees for 30 seconds (product pasteurization), and rapid cooling before bottling. This process allows, on the one hand, to make the product safe in terms of microbiological indicators, and on the other hand, to preserve the maximum of vitamins and minerals.
After that, aseptic (without air access) packaging of juice takes place on special filling machines in a combined multi-layer package. This technology ensures a long shelf life even at room temperature (for a sealed J7 juice bag, the shelf life is approximately one year). If you opened the package, then the juice must be consumed within a day: when you open the package, live microflora from the air of the room where it is stored gets into the juice, so it cannot be stored for a long time.
juice and nectar
There are two types of reconstituted juices: 100% and nectars. In one hundred percent, there can be nothing superfluous, only concentrated juice and the amount of water that is necessary to replenish the initial balance of the liquid; We also indicate the composition on the packaging - this is a legal requirement. A little more water is added to nectar concentrated juice (its share here is usually from 20 to 50%) than was originally in the juice in order to achieve the most suitable consistency for consumption. In addition, sugar or sugar syrup or acidifiers are added (despite the content of their own acids in fruits, they are not always enough), for example, citric or tartaric acid (in the composition it is referred to as “acidity regulator”). This applies to fruits from which you cannot make juice without adding additional ingredients due to their high acidity (lemon, passion fruit) or pulp density (peach, mango, apricot, banana).
The same with cherries: it will simply be impossible to drink the juice from it, since it is very sour, so they make nectar. It happens like this: natural concentrated juice (and sometimes fruit puree) goes into large containers of the blending shop, sugar syrup goes there in accordance with the recipe. After blending (in this case, dilution with water), the finished product is again controlled by the plant's laboratory for compliance with organoleptic and physico-chemical parameters and enters the bottling line.
After bottling the nectar into bags, the product from each batch is selected for another quality check - the finished product. In addition, several packages of juice from each batch are selected for storage in a special storage - if necessary, in the future, you can always check the quality of the product from a particular batch.
The difference between juices from different manufacturers
As I have already said, the main difference between the same orange juices from different brands is the variety and region of fruit growth. For some juices, fruits are chosen sweeter, for others - sourer. For example, Russian apples are more acidic than those from southern European countries, but consumers have different tastes, and we try to take them into account. Everything depends on the variety: taste, saturation, color, density. Dyes are not added to any juices. Saturation is regulated by water, taste - by sugar or acidifiers. The amount of concentrated juice should be at least 20%. Also, the juice can be clarified or left with pulp. According to these parameters, juices differ.
About direct juices
Direct-pressed juices are present on the Russian market in very small quantities, usually they are produced by small companies. In our conditions, it is very difficult to do this, especially in large quantities: we need plantations close to production and summer almost all year round. But there are countries, such as the United States, where, on the contrary, most juices are first-pressed, since there is no problem of transporting fruits to production.
ILLUSTRATION: Olya Volk