T/HQHHG 003-2024 Technical Specifications for the Processing of Sea Red Fruit Concentrate Juice

Scope

Scope: This document specifies the processing conditions, technological process and requirements, quality requirements, inspection methods, labeling and marking, packaging, transportation, and storage of sea buckthorn juice concentrate. Main technical content: 1. Cleaning: Use clean water to remove dust, sediment, and other impurities adhered to the surface of sea buckthorn fruits. 2. Crushing: Crush the sea buckthorn fruits mechanically without adding water to obtain particles of 2-5mm in size. 3. Juicing: Start the juicer and send the crushed fruit pulp into the press for extraction. After pressing, collect the juice in a juice tank and collect the pressed fruit residue in a designated storage area. 4. Sterilization: Start the UHT instant sterilizer and heat it until the temperature reaches 85°C. Then send the juiced liquid into the UHT and output it to the enzymolysis tank after 25 seconds. 5. Enzymolysis: Homogenize the clarified juice with the enzymolysis solution in the enzymolysis tank for 30 minutes and input it into the clarification tank. 6. Clarification: Transfer the sterilized juice to the clarification tank for clarification. Clarify for 4 hours before filling. 7. Separation and filtration: Start the separator and suction the clarified liquid from the clarification tank for separation and filtration. Transfer the filtered clarified liquid to the concentration tank. 8. Concentration: Start the single-effect concentrator and evaporate the juice until the sugar content reaches 70°C, then input the concentrated juice into the storage tank. 9. Filling: Start the filling machine, open the storage tank valve, and use an electronic scale to fill the concentrated juice with a net content of 15kg (plus the weight of the storage barrel), with an error rate of ±0.5kg.

Development Information

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