EntranceHow to make apple juice clarified. How to squeeze apple juice without a press and juicer at home
Juice made from apples at home is an excellent source of vitamins. Such juice can be drunk freshly prepared or canned, it can be the basis for making all kinds of drinks and even desserts. This tasty and fragrant juice has only one drawback - not a very attractive color, which is very different from the color of store juice. But it is possible to lighten it - and then it will become transparent. And it is not necessary to use special equipment or some additives that are harmful to health.
Juicing
The first step is to choose the apples from which you will prepare the juice. You can use fruits of the same variety or mix different ones - this will create a more harmonious taste that you like. For the preparation of juice, you can use not only cultivated varieties, but also "wild". But keep in mind that the latter has a somewhat tart taste, so you should add it in a small amount.
Here's a little tip to help you decide on the taste. Sweet varieties of apples include:
- Golden;
- Fuji;
- Red Delicious;
- Gala.
Sour varieties:
- Granny Smith;
- Semerenko;
- Jonagold.
To make juice, you need those fruits without stains, traces of rot or any damage. They need to be washed well, dried, and then remove the stalks.
Apple juice can be prepared on juicers of various types. It can be an electric juicer (centrifugal or auger), a pressure cooker or a hand press.
The juice that is obtained during the first pressing is the most valuable, because it contains a large amount of vitamins. But the cake that remains also contains a lot of juice. Especially if you are using a low power electric juicer. Pour the cake with water in a ratio of 10:1.
Let the mixture infuse for several hours. Now it needs to be passed through the press again. Of course, the drink will be weaker. But if the juice after the first extraction seems too rich or concentrated to you, you can dilute it a little.
Clarifying the Juice
It must be said right away that at home you are unlikely to be able to create juice that looks like packaged. But here it is possible to make it a little more transparent.
Let the freshly squeezed juice infuse for a while. Only after that it needs to be filtered (you can use gauze folded in several layers). The filtered juice is poured into a saucepan and then brought to a boil in a water bath. The foam that will form during boiling must be removed.
Wait about 5 minutes, and then remove the pan from the bath, then immediately put it in a container of cold water for a couple of hours. You will see that the drink has stratified. The upper light layer must be carefully poured into another container so that the brown cloudy sediment remains at the bottom.
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Juicing
P fruits, berries and vegetables are of great importance in human nutrition, but, unfortunately, in fresh they are stored for a short time. One way to save them nutritional value- preparation of juices.
O Juices are especially valuable as a source of vitamins, but not only. The nutritional value juices is also determined by the rich content of minerals in them, primarily salts of potassium, calcium, magnesium, phosphorus, iron, sugars, tannins and pectin substances, as well as essential oils.
AT unlike fruit and berry juices, vegetable juices are traditionally consumed in much smaller quantities and in a narrower assortment.
M Many vegetable juices differ from fruit and berry juices in the composition of organic acids. If in fruit juices malic, citric, tartaric acids predominate, then in vegetable acids - formic, succinic, acetic and oxalic.
B Vegetable juices are enriched with potassium and sodium salts, which promote water metabolism in the body.
O vegetable juices contain less sugar than fruit juices. They are mostly neutral or slightly acidic in taste, so it is recommended to consume them before meals, not after.
AT due to the fact that vegetable juices have a rather low acidity, there is a danger of preserving the microflora when canning them at home. Therefore, during pasteurization, it is desirable to add acidic juices to them, for example, apple, cranberry, red currant, or use citric acid. Juices from those vegetables that can be stored fresh for almost the whole year (carrots, beets, cabbage) are recommended to be prepared immediately before use.
FROM Oki is an easily digestible dietary and medicinal product. They can be taken both for preventive purposes and for the treatment of diseases. The value of juices lies in the fact that they contribute to the secretion of gastric juice, resulting in an appetite and increased digestibility of food products.
Juices obtained from one type of raw material without added sugar are called natural juices. According to their mechanical composition, they are divided into:
Unclarified: freshly squeezed juices with fruit or vegetable particles
Clarified: clear juices that have been clarified by filtration or settling, followed by sediment removal
Juices with pulp (nectars): juices containing puree from the fruits or berries from which they are prepared. These juices are of the greatest value, since in terms of chemical composition and taste they most fully correspond to fresh fruits and berries.
P According to the type of raw materials used, natural juices with pulp are divided into fruit and berry, vegetable, fruit and berry and vegetable juices.
Blended juices- prepared from several varieties of the same raw material or with the addition of other fruits, berries and vegetables to the main juice:
Light juices are obtained by mixing juices of apples of different groups, pears, other fruits and vegetables.
Juices with pulp are obtained by mixing juices with fruit purees, natural juices and syrups. One type of fruit, which is more in the mixture, is taken as the main one. Apples, pears, plums are used as the main fruits. Additional fruits can be quince, apricots, berries, as well as vegetables - beets, pumpkins, carrots
Fruit and vegetable nectars- These are juices with pulp obtained by mixing juices from fruits (berries) and vegetables. For the preparation of fruit and vegetable nectars, puree from high-acid fruits and berries is used. It improves taste qualities and shelf life of juice
FROM ok is obtained by pressing freshly picked, ripe and quite healthy fruits, berries and vegetables. This is a highly nutritious product that retains almost all the main properties of fresh raw materials. The juice contains sugars, acids, mineral salts, tannins, coloring and pectin substances, essential oils and vitamins. At home, you can prepare full-fledged juices from various fruits and berries and preserve them in their natural form, without sugar, by sterilization.
The quality of juice largely depends on the initial quality of raw materials:
- from overripe fruits, it stands out poorly and is worse in quality
- in the juice of unripe fruits there are less biologically active substances
- for getting tomato juice only ripe fruits are selected (with greenery and overripe are not suitable)
- in no case should raw materials affected by pests and diseases be used to obtain juice.
Scheme for obtaining juice without pulp:
- preparation of fruits, berries and vegetables for processing
- splitting up
- juice extraction
- cleaning
- juice blending (blending)
- bottling, sterilization and capping
- canned juice cooling
P On the presence in the juice of solid particles of fruits, berries and vegetables, juices without pulp and juices with pulp are distinguished.
Juice without pulp can be obtained in several ways:
- pressing crushed fruits and berries (pulp) using a press or manually through a rare canvas or gauze
- using a juicer or juicer
- boiling fruits and berries in water
- steaming fruits and vegetables in special juice cookers
- in a diffuse way
Crushing fruits and vegetables. To subsequently extract the juice from whole fruits and vegetables, they are pre-crushed. Pome and stone fruits after removal of seeds and seeds, as well as vegetables, can be chopped in a shredder or in a meat grinder. Berries can be crushed in a wooden bowl with a wooden pestle.
FROM raw materials should not be crushed too much - the juice does not separate well from the puree-like pulp and remains cloudy. You should strive for an average degree of crushing of the fruit: so that during the extraction, tubules form in it for the juice to flow out.
M The juice of some berries and fruits (black currant, gooseberry, lingonberry, plum) contains a lot of pectin, and therefore the juice does not separate well. To facilitate this process, 1.2 liters of water are added to 10 liters of pulp and heated to 50-60 ° C, and then pressed. It is better to first boil the plum in boiling water for 3-4 minutes. and only then grind.
Juice extraction by pressing. To extract juice from a large number raw materials, you can use juicers, juice separators or squeeze it manually. To obtain juice from a large number of fruits, it is more advisable to use a press.
P resses can be of various designs. Usually the press consists of a pressing mechanism, a basket, a base and a pressing board. The basket serves as a pulp receiver and is installed on the base of the press. At the base of the structure there is a tray for draining juice. The bottom and side walls of the basket are lined with a whole piece of burlap without gaps. The ends of the fabric should hang over the edges of the basket. Then the pulp is loaded into the basket and covered with the ends of the burlap. A wooden circle is placed on top, on which the head of the press is lowered.
AT batch press the pulp is placed in small panels of strong burlap, linen or nylon fabric. Each package is shifted with a wooden drainage grate. A juice receiver and a sieve are placed under the press tray to separate large particles.
P The process must be carried out slowly to get the maximum amount of juice. When pressed quickly, very cloudy juice flows out, and, in addition, the canvas may not withstand the pressure. At the first stage, the juice flows without pressure - it is gravity juice. When all the gravity juice flows out, the pressure is periodically increased by turning the press head 1-2 turns. When the secretion of juice stops, the head is turned away, and the pulp is unloaded.
Table 2 . The content of juice in fruits and berries and the approximate yield of the product from 10 kg of raw materials
P After pressing, up to 10% juice and many valuable substances remain in the cake. They can be removed by flooding the cake with water. 1 liter of water is taken for 10 liters of pulp, mixed and pressed again after 3-4 hours. The pulp of intensely colored berries can be squeezed out a third time.
Extracting juice in a juicer. In it, juice is obtained under the action of steam and hot water. In the absence of a special juicer, you can use a large saucepan with a lid, an enamel bowl, plate, flannel or cheesecloth. At the bottom of the pan put a deep plate upside down, on it - smaller dishes.
W Then water is poured into the bottom of the main pan - up to half the height of the juice collector. A piece of flannel or gauze is tied around the edges of the pan so that a bag is slightly lowered into the pan. Fruits are poured into it. Cover the pot on top parchment paper and cover. To ensure that the lid fits snugly and does not allow steam to pass through, a load is placed on it.
Obtaining juice by boiling fruits in water. From hard fruits, and sometimes from berries, juice can be obtained by boiling them in water. Large fruits are cut into pieces, and the berries are placed whole in enamel pan and pour in some hot water. On low heat, bring the water to a boil and cook the fruits under the lid for several minutes. The juice is strained, poured into dishes, pasteurized and corked.
Note to the owner It is best to heat the juice not on fire, but in a water bath. |
P heated juice is immediately cooled by placing the container in cold water. Then it is left to settle for 2 hours, after which the clear juice is poured into a clean bowl using a rubber tube.
FROM Oki is stored in sealed glass jars of various capacities in dark basements and cellars at a temperature not exceeding 12 ° C.
Juice clarification
FROM Freshly obtained juice, regardless of the method of extraction, has a dark, unattractive appearance, since it contains particles of the raw material from which it is made.
AT juices of some fruits (citrus fruits, pears, apricots) and vegetables (tomatoes, carrots, cucumbers) in the suspended particles of the pulp are valuable vitamins and substances necessary for the body. Their removal reduces the value of the resulting juices. At the same time, grape juice, in addition to turbidity, contains a significant amount of sparingly soluble cream of tartar precipitated during storage. Therefore, grape juice must be clarified to give it an attractive appearance and transparency.
AT Depending on the production technology, juices are divided into non-clarified, clarified and juices with pulp.
Natural unclarified juices- freshly squeezed juices from one type of raw material without added sugar with the presence of particles of fruits or vegetables from which they are prepared. Compared to clarified juices, they have a darker and more cloudy appearance. On the other hand, unclarified juices are richer in vitamins and minerals.
natural clarified juices- transparent, attractive-looking juices that have undergone a clarification process by filtration or settling, followed by sediment removal. In terms of taste and nutritional value, clarified juices are inferior to non-clarified ones, since some of the flavoring and aromatic substances are removed during clarification.
natural juices with pulp. In terms of chemical composition and taste, juices with pulp are the most valuable. For the preparation of these juices, fruits and berries are taken, rich in substances insoluble in water. Juices with pulp can be either with or without sugar. Boiled fruits are rubbed through a sieve, colander, etc. Juices with pulp are preserved in the same way as natural ones. During storage, juices with pulp can separate into two layers (juice and pulp), so they must be thoroughly shaken before use. It is better to preserve juices with pulp in small jars so that their contents can be used in one go.
AT At home, juices can be clarified in two ways:
Accelerated lighting. Freshly squeezed juice with a large amount of suspended particles is filtered through boiled flannel or gauze folded into three or four layers. A saucepan with juice is put on fire, heated to 75-80 ° C and kept at this temperature for 3-4 minutes.
It is best to heat the juice not on fire, but in a water bath. The heated juice is immediately cooled by placing the juice container in cold water. The cooled juice is defended for 2 hours, removed from the sediment, poured into a clean dish with a rubber hose, after which heat treatment is carried out.
Illumination with long exposure. This method of clarification is considered to be of better quality, since the resulting juice does not become cloudy during long-term storage. Clarification occurs naturally with prolonged exposure to preheated juice.
For clarification, freshly squeezed juice is quickly heated to 90 ° C, poured into three-liter or ten-liter jars scalded with boiling water, corked with boiled lids and placed in a cold dark place to stand. At a temperature of 2°C, the sediment lasts 2 months, at a temperature of about 15°C - up to 3 months. The settled juice is removed from the sediment with a rubber tube into a clean jar, after which the heat treatment of the juice is carried out.
Heat treatment of juices
P fruit and berry juices are acidic, so mold and yeast can develop in it. Bacteria harmful to humans do not develop in an acidic environment. Yeast lives at a temperature not lower than 8 ° C, both with air access on the surface of the fermenting juice, and in the juice itself. Most yeast species die at a temperature of 65-70°C, and their spores - at a temperature of 70-75°C.
P wood is more resistant to elevated temperatures, but can only develop in the presence of atmospheric oxygen, so it forms on the surface of the juice.
AT At home, you can protect the juice from spoilage by heating. At the same time, to preserve the quality of the juice, the temperature should be minimal.
AT there is almost no acid in vegetable juices (about 0.2-0.3%), insufficient acidity is also characteristic of juices from pears, cherries, apricots, peaches and mulberries. Botulinum toxin, which is dangerous for human life, can accumulate in such an environment, which dies only at temperatures above 100 ° C. It is difficult to obtain such a temperature at home. Therefore, vegetable juices should be acidified before heating.
FROM The eyes should be protected from prolonged contact with air so that oxidative processes do not occur in them, vitamins do not break down and the color does not change. Therefore, the entire process of juice production - from the collection of raw materials to canning - must occur as quickly as possible.
P When preserving juices by heating, the sterilizing effect depends not only on the temperature, but also on the acidity of the juice. In an acidic environment, microorganisms die faster and at a lower temperature. Therefore, for fruits (apples, quince), berries (lingonberries, cranberries) and vegetables (rhubarb, tomatoes, sorrel), the juice of which is acidic, the sterilizing effect is achieved when heated to 100°C. This process is called pasteurization.
Pasteurization- one of the best methods of preservation, as it provides an opportunity to minimize loss of vitamins and undesirable changes in taste and appearance juice. At home, juices are pasteurized in a water bath. To do this, take a tank or pan, which can fit several cans of juice. A wooden grate 2.5-3 cm high is placed at the bottom of the container and covered with a cloth. Then water is poured. If the jars are clogged with metal lids, then water is poured in such a way that its level corresponds to the level of juice in the jars. Jars sealed with clip-on lids can be submerged in water almost to the edge of the neck. It must be remembered that the cans should not come into contact with each other and with the metal parts of the container.
To glass jars not burst, the initial temperature of the water should not be higher than the temperature of the juice cans. The pasteurization method can preserve juices in any glass container. When canning in small containers, the juice heated to 85 ° C is poured into a sterile container. Banks are not topped up to the top by 1.5 cm, and bottles - by 2 cm. The dishes filled with juice are covered with boiled lids or corks and placed in a saucepan with water heated to 50 ° C, on a stand. The water is heated to 85°C and maintained at this temperature throughout the pasteurization time.
Duration of pasteurization of half-liter cans and bottles - 15 minutes, liter - 20, three-liter - 30 minutes. The start of pasteurization is counted from the moment the water is heated to 85 ° C. The temperature is controlled with a thermometer. After the end of pasteurization, the jars of juice are taken out with a holder, corked and placed upside down, the bottles are placed and left to cool. Bottle caps after cooling are filled with paraffin, wax or resin.
Sterilization - heat treatment at a temperature of 100 ° C and above to destroy all microorganisms, including spore-forming ones. The duration of sterilization depends on chemical composition juice and container size. The lower the acidity of the juice, the longer the sterilization time. Therefore, specific heat treatment modes are given below when describing the technology for the production of specific juices.
Sterilization is carried out in a suitable metal container, such as a saucepan, which can hold several jars at once. A grate is placed on the bottom of the sterilizer (pot) or a cloth is laid out in an even thick layer so that the jars do not crack when water boils. The water in the sterilizer is heated to a temperature of 15-20°C higher than the temperature inside the jars. Then, jars covered with lids are placed in the sterilizer, leaving a gap of 5-10 cm between the jars themselves and the walls of the pan.
To maintain the high quality of the juice, it is necessary to bring the water to a boil very quickly. During the sterilization process, the heating source must be weak, but sufficient to maintain the temperature of the water in the sterilizer. Warming up the canned product in the sterilizer at home is most often carried out at the boiling point of water. In cases where a temperature above 100 ° C is required, table salt should be added to the water.
Resterilization is carried out for clarification of juices, as well as for juices with low acidity, where spores of microorganisms can develop.
The first sterilization kills mold, yeast and germs. During the exposure time after the first sterilization during the day, the spore forms of microorganisms remaining in the juices germinate into vegetative ones and are destroyed during secondary sterilization.
For re-sterilization at home, it is necessary to pre-seal the jars and put special clips or clips on the lids so that the lids do not come off the jars during sterilization. Clamps (clips) are not removed until the cans are completely cooled after sterilization.
hot filling- this is a special type of sterilization of pre-boiled or boiled juices.
Tomato, grape, cherry, apple and other juices are preserved in this way. The temperature of the juice before filling must be at least 96°C. The juice is heated to a boil, immediately poured into a sterile heated container and sealed.
The 2 and 3 liter hot sour juice jars store enough heat to complete the sterilization process.
Blockage of juice cans. Before removing the jar from the sterilizer, it is necessary to free the desktop from excess dishes in advance, cover it with a cloth or put a wooden board and carefully place the jars of juice on it. Do not place jars on a cold surface, as the glass may break.
D For hermetic sealing of cans, various seaming machines are used.
E If the closure is made with glass lids with rubber seals, then before sterilization, the jars are hermetically sealed with these lids and completely immersed in hot water for sterilization.
O cooling cans of juice is carried out in a natural way in the open air with room temperature. Corked jars are usually turned upside down immediately. At the same time, the lid of the can from the inside and the air in the can are additionally warmed up. Banks in this position are left to cool completely, then put in storage. When canning by hot filling, the dishes with juice are laid horizontally for 10 minutes, covered with a dense cloth.
Juice blending
H Natural juices often have various aroma and taste deficiencies. To eliminate them, the juice is blended. This word refers to the mixing of two or three or more types of juices in order to obtain a better product (in taste, aroma, color and other indicators). Blending not only juices different types- for example, apple and mountain ash, - but also juices different varieties of the same kind.
FROM currant, cherry, plum, chokeberry and some other juices often contain a lot of acids and extractives, so they are mixed with less acidic ones, for example, pear, apple, cherry, etc.
FROM oks of berries such as cherries, raspberries, blueberries, cranberries, black currants, chokeberry and others, differ not only in intense color, but also in a very strong aroma. They are recommended to be mixed with less aromatic and uncolored juices - apple, pear, gooseberry, etc. Juices can be blended in order to enrich them with biologically active substances, and above all with vitamins. It is better to blend juices before pasteurization, and dilute with water and sweeten before drinking.
D To reduce acidity, blackcurrant, gooseberry, and plum juices are mixed with juice from apples, cherries, and shadberries. In some slightly acidic juices, citric acid (2 g per 1 liter of juice) is added to improve the taste.
D For people with diabetes, juices are sweetened with sorbitol or xylitol before being pasteurized. Older people and anyone who needs a reduced-calorie diet can add saccharin to the juice.
O vegetable juices, for example from carrots, celery, beets, containing a small amount of acids, in order to avoid the development of life-threatening bacteria, must be blended with acidic fruit and berry juices before canning. Especially good for this purpose are cranberry and lingonberry juices, which contain a natural preservative - benzoic acid. Vegetable juices can be acidified citric acid(5-7 g per 1 liter of juice).
AT Depending on the type of raw material, composition and appearance, blended juices are distinguished as light, with pulp, fruit, berry and vegetable with pulp. Light juices are blended without sugar.
Blended light juices. There are many blending options. It all depends on the available opportunities and natural conditions. Naturally, in the southern regions, the choice of fruits and vegetables is much larger than in the northern ones.
O Juices are usually blended from:
botanically related fruits: cherries and sweet cherries, apricots and peaches, cherry plums and plums, wild strawberries and raspberries, currants and wild strawberries, etc.
botanically unrelated fruits: apples and cherries, apples and sea buckthorn, sea buckthorn and apricots, etc. M You can also get mixed fruit and vegetable juices with sugar syrup or without it.
O Juices from fruits and berries with red or close to it color are especially good for blending - raspberries, cherries, red and black currants, blackberries, blueberries, blueberries, cranberries. In addition, cherries, black and red currants have not only a pleasant color, but also a pleasant specific aroma. Therefore, juices from them can be mixed with less colored juices with mild flavors - pear, quince, apple, gooseberry and shadberry.
D To increase the content of vitamins in clarified juices, you can add ascorbic acid in tablets (1-2 tablets per 1 liter of juice).
P The approximate composition of blended juices (the ratio of the components is indicated):
- cherry-cherry - 5:3
- pear-apple - 4:1
- grape-apple - 3:1
- apple-grape - 4:1
M You can also mix more than two types of juices. Multi-component blended juices satisfy every taste. The most common of them:
- apple-plum-peach - 0.5:1.5:2
- apple-pear-apricot - 2:1:1
- apple-pear-sea buckthorn - 2:2:2
- apple-pear-blackcurrant - 3:1:2
- apple-strawberry-plum - 5:2:2
Only lazy people do not know about the benefits of fruit and vegetable juices. But are the juices offered in the store so useful? Today we'll talk about self-cooking apple juice using simple improvised means, and its advantages over store-bought juice in bags.
Packed or fresh squeezed
The vast majority of juice in bags is a secondary product, that is, it is made from raw materials left after direct pressing of fruits. The pulp is soaked in water, settled and squeezed several times, pasteurized and then poured into containers. However, the quality of fruits often leaves much to be desired.
To enhance the taste and long-term storage, dyes, stabilizers, flavors and other chemical additives are added to such a product. Separately, we mention a cheap analogue of sugar - glucose-fructose syrup, which is often added instead of sugar in order to save money. Regular use of this syrup, even in small quantities, provokes the development of obesity.
Conclusion: packaged product can cause significant damage to health. As for truly natural 100% juices, it is not easy to find them on sale; of all available products, they make up only 2% of the total mass.
Freshly squeezed drinks prepared by yourself compare favorably with store-bought products. Firstly, You choose the raw materials for the drink yourself, respectively, fresh and natural. Secondly, There are no chemical additives in this product. The benefits of freshly squeezed drinks are undeniable: an abundance of vitamins, minerals, natural acids, pectins, fiber and other useful elements in the composition. Such a product, when used correctly, will support health, help in the prevention of many diseases.
Important! The only thing to consider in order not to harm yourself is that it is better to use the product diluted with boiled water. A pure drink is aggressive due to the presence of acids, so drinking it on an empty stomach and in large quantities is not recommended.
Features of product selection
Not all varieties of fruits are ideal for making fresh juice. Some have too sugary and loose pulp, forming more pulp during squeezing, while others lose some of the useful elements during long-term storage.
What varieties are suitable
For the preparation of juices, varieties with crispy, firm pulp, ripened, with sweet and sour taste. These fruits give a high yield of the final product, they can not be sweetened, they are excellent for direct pressing. For example, these varieties:
- "Cosmonaut Titov";
- "Memory of Kovalenko";
- "Freedom".
- "Anuxis";
- "Palm";
- "Antonovka";
- "Aport";
- "Cortland".
Important! Many early-ripening summer varieties are not suitable for pressing, the drink is obtained with a little pronounced taste, not a bright aroma.
quality requirements
Main selection criteria:
- lack of dents, damage, traces of worms;
- dense firmish pulp;
- bright aroma and natural color;
- average fruit size.
How to squeeze juice without a juicer: a step by step recipe with a photo
What you need: kitchen appliances and supplies
- gauze;
- pot;
- large grater;
Video: apple juice without a juicer
Required Ingredients
For a liter of juice you will need:
- apples - 1.6 kg;
- sugar - 50 g (for seaming for the winter);
- sugar or honey to taste (for freshly squeezed juice).
On the prepared pan, install a sieve with small cells, cheesecloth, folded several times over the sieve. Put the grated raw materials in a sieve.
Did you know? In Germany and France in the 16th-19th centuries, the New Year tree was decorated with apples of bright and rich color. During the years of crop failure, French glassblowers found a way out: glass balls of different colors. This is where the history of Christmas tree decorations made of glass came from.
When the juice drains, collect the edges of the gauze and, starting from the knot, squeeze the pulp.
You can add honey or sugar to the cooked fresh juice to taste.
Features of juicing
Fresh can be prepared with or without pulp; if the juice is too dark, it can be lightened.
clarified
Let the freshly squeezed juice stand for a while and strain through several layers of gauze, squeeze. Pour into a saucepan and put on water bath. Bring to a boil (+90 °C), but do not boil. Then put in a large container filled with cold water for a couple of hours. At the same time, the drink will separate in layers, the pulp sediment will fall to the bottom, and a clean drink will be ready for use. To be sure of the purity of the sediment, you can drain the pure juice using a rubber tube.
For even more clarification, the procedure can be repeated.
with pulp
Did you know? Swedish artist Emma Lundström has created a unique painting inspired by apples. The canvas, depicting whole fruits and divided into halves, was created from fruits of different varieties and colors, in total it took thirty-five thousand.
What can be added to apple juice: choosing the perfect combination
Apple juice is combined with many fruits and vegetables, adding both taste and beneficial properties. Many vegetable juices, for example, are either tasteless or too sugary on their own.
Carrot
Freshly squeezed carrot juice is good for the organs of vision, brain function, lungs and mucous membranes. The drink is recommended for pregnant women as a source of potassium and folic acid, nursing mothers to enhance lactation. For children, the product will help improve memory, concentration, visual acuity, strengthen bones and tooth enamel. Calcium and potassium present in it are useful for older people for the prevention of diseases of the cardiovascular system, musculoskeletal system. carrot juice increases appetite, improves the functioning of the circulatory system and strengthens the immune system.
Juice clarification is carried out with an enzyme preparation obtained as a result of the activity of the mold fungus Aspergillus niger, or with special bentonite clays (only cherry and cherry juice is processed with clays).
Clarification of juice with an enzyme preparation. This method clarifies apple, raspberry, strawberry and other juices rich in pectin.
The drug, obtained with the help of the mold fungus Aspergillus niger, contains enzymes that hydrolyze pectin substances contained in fruit and berry juices.
The main enzyme of such a preparation, apparently, is pectipase (polygalacturonase), which catalyzes the hydrolysis of glucosidic bonds of pectin substances.
As a result of the hydrolysis of soluble pectin contained in juices, the viscosity of the juice sharply decreases and favorable conditions are created for the coarsening of suspensions and their precipitation. Juice becomes clear.
For clarification, the juice is heated to 40-45 ° C, pumping it from the tank with a centrifugal pump through the KTP-2 tubular heater to another tank. The required juice temperature during heating is set by adjusting the rate of juice supply to the heater.
An extract of the enzyme preparation prepared on the juice to be clarified is added to the heated juice.
To prepare the extract, take 26-30 kg of the enzyme preparation and pour 400-500 liters of juice heated to 40-42 ° C. The mass is mixed and left alone for 4-6 hours. After infusion, the resulting extract is filtered through a rare tissue and used for processing 13-15 tons of juice. The juice with the extract of the enzyme preparation poured into it is thoroughly mixed and left alone until the pectin is completely hydrolyzed, which is controlled by an alcohol sample (3 ml of juice and 3 ml of alcohol are mixed, if no clots are formed, the hydrolysis of pectin substances is considered complete).
The duration of the process of pectin hydrolysis, depending on the concentration of pectin in the juice and the activity of the drug, is two to three days. When the alcohol test shows that the hydrolysis is completed, the juice from the tank is pumped into pressure barrels, from where it is fed through the pipeline for separation. When pumping, the sludge should not be stirred up, which is separated last.
Juice separation is carried out on the VSM separator, its capacity is 2000 l/h.
Juice after separation must be transparent, which is checked during the shift at least 4 times, taking it from the test tap of the separator.
The sludge remaining in the tank is separated at a lower productivity (with a feed rate of not more than 1000 l/h). After separation, or the so-called "coarse" cleaning, the juice is collected in an intermediate container, from where it is fed by a piston pump to a frame filter press with 20 filter frames.
Filtration is carried out through a brand T filter cardboard. The filtered juice should be completely transparent. As sediment builds up on the filter baffles, the filtration rate slows down. As soon as the pressure in the press exceeds 2.5 kg/cm 2 (245.0 kN/m 2), the filtration is stopped and the press is recharged. As a rule, cleaning of the filter press is carried out at the end of each shift.
Juice clarification with bentonite. With the help of bentonite or bentonite clays, juices containing a small amount of pectin (cherry, cherry) are clarified.
Bentonite clays are rocks that include hydrated compounds of silicic acid and alumina, as well as halosite, biotite, feldspars and, in very small quantities, quartz, granite and ore materials.
Bentonite clays are dispersed and behave in aqueous suspensions as stable colloids with a negative charge.
Juice clarification occurs due to the interaction of colloidal particles of juice, bearing a positive charge, with colloidal particles of bentonite, bearing a negative charge, and the coagulation associated with this.
In addition, in an acidic environment, clay particles stick together, coarsen and settle, thereby mechanically removing particles of turbidity suspended in the juice.
In the juices to be clarified, add about 0.8% by weight of the juice of the suspension of bentonite, the mixture is thoroughly mixed by pumping for even distribution of clay and left for 2-3 days for clarification.
The clarified juice is separated and filtered as described above.
An aqueous suspension is prepared in two steps. First, a 20% suspension is prepared, for which the clay, given its moisture content, is diluted with water.
Bentonite is weighed, placed in a container equipped with a mechanical stirrer, poured according to the calculation necessary quantity water (usually four times) and the mass is heated with live steam to 70-75 ° C; then the mass is thoroughly mixed. If the swelling of the clay is incomplete, the mixture is steamed a second time and again thoroughly mixed.
From a 20% suspension, diluting it with a threefold amount of water with thorough mixing, a 5% suspension is prepared.
In the finished 5% suspension, the dry matter content is determined, which should be 5-5.5%.
Before taking a 5% suspension of bentonite from the container to clarify the juice, it is thoroughly mixed without stirring up the sand that has settled to the bottom, which, after the suspension is used up, is thrown away.
Before adding to the juice, the bentonite suspension is filtered through a stainless steel mesh with a hole diameter of 2-3 mm to exclude the possibility of foreign impurities entering the juice.
Bentonite clays should be stored in a dry place, as when moistened, they crumple and lose their brightening ability.
With a rich harvest of apples, the hostess faces the question: how to maximum benefit process fruits.
Most often, jam, jam, compote are cooked from apples. But there are also those who, not being afraid of difficulties, embark on more complex process production - the preparation of apple juice. Moreover, now there are all conditions for this, since in any specialized store you can buy a juicer at a favorable price for yourself.
But some housewives squeeze juice from apples the old fashioned way: using a press or an ordinary cloth napkin (bag).
Despite the excellent taste, the juice often comes out cloudy. Most often, the hostess is happy with this. But what if she wants to lighten it?
To do this, you must first find out why the juice turns out the way it does.
Reason 1. If the juice is squeezed out with a press, then before that the apples are crushed in a meat grinder, blender, mortar, using a grater. The result is a gruel of apples or even puree. When squeezing on a press, the smallest particles of pulp pass through the fabric along with the juice, which make the juice cloudy.
Tip: To make the juice with a minimum amount of pulp, it is better to chop the apples in a mortar, after chopping with a sharp knife, or grate on a medium grater. Then, when squeezing, the pulp will remain on the fabric.
Reason 2. The juice turns cloudy during accelerated pressing, because with a lot of pressure, the pulp is squeezed out along with the juice.
Tip: No need to artificially increase the rate of separation of juice from the pulp.
Reason 3. For juicing, an incorrect variety of apples was selected or overripe fruits with too soft pulp were used.
Tip: You need to choose varieties with firm but juicy pulp. For example, Antonovka, Grushovka, Anis, Aport. Apples should not be overripe, wrinkled and soft. Such fruits are best left for cooking jam or jam.
But what if the juicing is completed, and it turned out to be cloudy?
How to Clarify Apple Juice at Home
There are several ways to achieve the desired result.
Option 1. The easiest way is filtering. Strain the juice through 4-6 layers of gauze or a filter specially purchased for this.
Option 2. If you have free time, then you can do the following.
- Pour freshly squeezed juice into a saucepan, put on fire and heat to 85 °, keep at this temperature for 5-10 minutes. In no case should the juice boil!
- Then pour the hot juice into glass bottles or jars and seal tightly.
- Put in a cool place for 1-2 months. Usually during this time there is a self-clarification of the juice.
Option 3. If you want to get clarified juice in a few hours, proceed as follows.
- Leave the saucepan or bowl of freshly prepared apple juice on the table so that it settles a little. Then carefully pour into another dish, after covering it with several layers of gauze.
- Put the juice container on the stove and heat it up to 85 ° in a water bath. At this temperature, the juice will warm up well, but, as in the first case, it should not boil. Remove the foam that appears on the surface with a slotted spoon.
- After such a “bath”, move the juice container to another bowl filled with ice water. Worst case, very cold. While the juice is cooling, do not move the pan, and do not mix the juice, as it must settle. During the cooling process, the smallest particles of pulp will settle to the bottom, and the top layer of juice will become more transparent.
- Now try as carefully as possible to pour this settled juice into another bowl. If you have a rubber tube, use it the same way you pour wine from one bottle to another. If the juice is not clear enough, let it settle a little more, and then repeat the procedure.