Pumpkin juice. How Rich and Dobry juices are made Technological instructions for the production of pumpkin juice
The following describes how to open a juice production plant, how to properly equip it and establish a stable sales.
When choosing between registering an individual entrepreneur and an LLC, it is worth giving preference to an LLC. This will give the company a name and establish cooperation with suppliers and distributors. Choose OKVED 15.32 Production of fruit and vegetable juices.
Register trademark in Rospatent. The company will not be able to start work without permission from Rospozhnadzor and the conclusion of the SES. Be sure to comply with the requirements in accordance with GOST R 53137-2008.
All documents will cost approximately $ 2,500.
room
The total floor area should be at least 200 square meters. Of these, 150 are allocated for the workshop, the rest of the area is for warehouses and administrative premises.
The plant must comply with the requirements:
- Ventilation, water supply, sewerage, heating;
- Electrical network 380 V;
- Ceiling height from three meters;
- Compliance with the rules of the fire regime: the presence of alarms, fire extinguishers, an evacuation plan.
Renting the premises costs about $1,500 per month, repairs and preparation for work - $1,000-1,200.
Juice production technology
Depending on the type (natural, nectar, reconstituted, juice-containing drink), the technological process also differs.
Stages of natural juice production
- Inspection and selection of raw materials;
- Washing, additional inspection;
- Grinding of raw materials;
- Getting juice under pressure;
- Then comes the straining;
- Lightening;
- Preparation (packaging).
Flavorings, various herbs, salt and sugar, seasonings, and sometimes vinegar are added to vegetable juices. For each there are small nuances.
For example, carrots must first be cleaned well, cut and steamed with hot steam, chopped, mixed with sugar syrup and sent for processing on a homogenizer.
The tomato mass must first be heated to remove air. Fruit drink is a little easier to make.
The most common way to produce juice is from concentrate.. The result is a product that is almost identical to freshly squeezed. Reconstituted juice is produced like this:
- The concentrated product is heated for 30-40 seconds to 100-110 degrees, then it is kept in this form for 3-4 seconds;
- For 35-40 seconds, the juice is cooled to 23-30 degrees, add clean water(as much as evaporated), minerals, vitamins.
Juice production equipment
Consider the equipment for the production of exactly reconstituted juice, as the most profitable. To organize a workshop, you will need:
- Cleaning filters for water;
- Homogenizer;
- Special tanks for mixing raw materials and additives;
- pumps;
- Heat exchanger;
- Containers for sterile storage of the product;
- Pasteurizer;
- Washing machines;
- Filling machine;
- Packing machine.
A new production line costs around $40,000-80,000. Used can be bought for 25-40 thousand.
The best equipment manufacturers
- KREUZMAYR GmbH;
- Bertuzzi;
- AGRO-T Germany.
Quality filling and packaging machines can be purchased from AURORA PACK ENGINEERING, AVIS LLC, AKMALKO ENGINEERING.
Raw materials for juice production
For manufacturing, you need a concentrate, water, sugar, additional ingredients, such as vitamins.
The concentrate is often imported from abroad. When purchasing raw materials, we proceed from the fact that the concentrate is diluted in a ratio of 1 to 10.
Package
It is most profitable to sell products in TetraPak packaging. In it, drinks are stored longer, and vitamins do not break down under the influence of sunlight. Glass containers look more solid, but keep in mind that the weight of the product will increase.
Another option is PET, Doy Pack, Tetra Rex. Depending on the selected type of packaging, a conveyor line is selected.
Sales
A start-up enterprise should stop at the release of 8-10 flavors. For example, apple, tomato, orange, cherry, pineapple juices and a few more vegetable juices.
You can offer products to shops and kiosks in the neighborhood, cafes and restaurants, wholesale warehouses.
To get on the shelves of large chains and supermarkets, you need to lay out a round sum: the entrance threshold is usually from 20 thousand dollars (This is a one-time fee to put your product on the shelf).
Costs and profits
Documentation, renting a room for 2 months in advance and its repair will require an investment of $ 5,000.
Acquisition (used), its adjustment - 40-60 thousand dollars. To begin with, you need to purchase a barrel (about 250 kg) of concentrate of each taste, which will be produced at your plant.
For 10 flavors, this will be about $10,000-11,000. Add here the cost of developing packaging design and advertising - $ 1000-2000, wages for a staff of 10 people (4 workers, technologist, accountant, manager, mechanic, purchasing and sales manager, cleaner) - $ 4500-5000.
Total capital investments - 65-80 thousand dollars. Monthly expenses - approximately $10,000
To make a good profit, an important requirement is to work in two shifts. Equipment of average productivity is capable of producing 1000-4000 hp. juice per shift. Focusing on average, we get 5000 liters per day.
Subject to the 100% sale of goods, the monthly income reaches 20-25 thousand dollars, and net profit - 7-12 thousand. Of course, it will not be possible to reach such indicators immediately, only after months.
You can produce juice and, gaining regular wholesale customers, gradually increase production volumes and expand the range. Over time, it is worth negotiating deliveries to supermarkets in order to firmly establish yourself in this business niche.
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In our country, the opinion has already taken root that production in Russia has died and nothing works for us now. Only raw materials are mined. But it's not. Production not only works, but also expands - new plants are being built. As an example of a recently opened production, this is a plant for the production and bottling of natural reconstituted juice LLC "Plant" Juice Empire "in the city of Volsk, Saratov Region, which I managed to visit the other day. The construction of the plant began in 2014, it was recently opened and, naturally, it has not yet started operating at full capacity, but juice production is already underway.
Let's see from the inside how the process of juice production takes place.
Juice is obtained here by diluting the appropriate concentrate. That is, raw materials are first processed, removing the water component from the direct extraction juice. This is how a concentrate is obtained, which allows you to save several times the volume for the convenience of storage and transportation of raw materials to manufacturing plants. And then, at the plant, the brought concentrate is diluted with water, and in the same volume in which the concentrate was deprived of it. This is what they do at the Volsk plant.
But water for this process is not simple. It is not diluted with tap water. It is cleaned here, and very high quality.
Here are the water tanks
Everything is signed
Filters are needed for cleaning. There are several types of them here. There are carbon filters.
There are lightening filters. All filters are presented in several copies.
There is even an ultraviolet sterilizer. And all this is "under the control" of a special water purification station, which, by the way, was assembled in Saratov.
Everything is automated.
For the production of juices, steam is also needed, for which the plant has its own steam generator.
The company uses the most modern and innovative technologies Tetra Pak. Such technologies subject raw materials to gentle processing, while maintaining its natural taste and nutritional value.
Here, in fact, a machine for bottling juices
Since the whole process is automated, the production capacity at the plant is not small. Juice is poured into 3 types of packaging: 0.2, 1.0 and 2.0 liters. Accordingly, this is the amount of juice produced per shift:
- filling line 0.2 l: 1200 liters per hour, 9600 liters per shift (8 hours);
- filling line 1.0 l: 8000 liters per hour, 64000 liters per shift (8 hours);
- bottling line 2.0 l: 10,000 liters per hour, 80,000 liters per shift (8 hours);
The plans of the management include an increase in the volume of products produced by expanding the staff and the plant's operation in 2 shifts. In the meantime, thanks to the plant, 60 new jobs have appeared in the city with an average salary of 25 thousand rubles. BUT the volume of tax deductions to all types of budgets will amount to 20 million rubles a year.
Babin with blank
Video of the process filmed by Denis djhooligantk
The project was initiated by a native of Volsk, and now a Moscow businessman Oleg Polishchuk, CEO
Consul-Catering.
The territory of the former motor transport enterprise was chosen as the production site, the old office building was reconstructed into office space.
The workers have their own branded overalls.
After packaging, the finished products are stored in such a warehouse.
There are enough blanks at the factory. In addition to juice, the plant will also produce nectar.
Of course, the plant also has its own compressor room.
Here is the compressor itself.
It must be turned on at 6 am!
Before dilution, the entire concentrate is tested in the factory laboratory.
It turns out that the acidity regulator - lemon acid added to juice as an acidity regulator, not as a preservative.
Depending on the variety and batch of fruit, they may have different taste, differing in sweetness - more or less sweet. The amount of citric acid that will be added to bring the taste of juice to the standard depends on the sweetness.
Work in the laboratory is painstaking.
Of course, we couldn't help but have a tasting. A concentrate of orange and apple juice was provided for the tasting.
The concentrate looks like jam, it tastes cloying. Very luscious and very sweet.
The juice itself was also tasted. The result - the juice is delicious, even very tasty. Yes, here you can be sarcastic about the name, but this is not the main thing in the juice. The main thing is the taste. And it is very good. By the way, most of the produced juice will go to the Ministry of Defense of the Russian Federation. But the plant has an intention to sell juice among ordinary residents of the Saratov region and neighboring regions. Yes, there are already agreements. with large chain stores Pyaterochka, Grozd, Semeyny and Auchan. It is on their shelves that we can see the products of the plant.
Photo for memory. The flask on the left is orange concentrate, the one on the right is apple. You can evaluate their appearance yourself.
The concentrate is delivered to the plant in 200 liter barrels, which are photographed by Denis denisanikin
. One such barrel produces 6 tons of juice.
The concentrate is both foreign - Chinese ...
and Russian - Kostroma, Krasnodar and Adyghe.
The company does not plan to lay its gardens. But on the other hand, in parallel with the bottling of juices, another project is being carried out - to grow tomatoes and cucumbers in closed ground. Under the greenhouse complex, 9 hectares of land were purchased near Volsk, the first greenhouses were commissioned at the end of last year.
In the meantime, the bosses at the plant take care of their employees. There is even a room for psychological relief. True, by a strange coincidence, it is located next to the director's room. Coincidence!
The plant is young, but they are already trying to remember their origins.
Thanks to the Ministry of Press and Information for the opportunity to visit the plant.
Original taken from miha_top
in
70 representatives in the catalog for 2020. Established production and wholesale. List of specialized industry enterprises:
- Company "Kubanochka";
- "Juices of the Crimea";
- OOO Plodovoe-2009;
- "Buzdyaksky cannery";
- Factory of soft drinks "Tonus", etc.
Russian companies offer natural, environmentally friendly products. Made from fruits, vegetables, drinking water, berries. The production also produces children's products. Suggested juice products: apple, pomegranate, multi-fruit, tomato, pumpkin and others. With sugar and fructose. Recommended by nutritionists for health, in order to strengthen immunity. Consume daily!
New food technologies lead to the expansion of the range, the emergence of nectars of the highest quality. Fruit picking is carried out from orchards in Russia, Ukraine, Iran, etc. countries. Delivery in Moscow and the Moscow region, to the regions of the Russian Federation, Belarus - by transport organizations. Address, phone, official website - in the "Contacts" tab.
To buy wholesale soft drinks nectars and juices, download the price list - contact the manager on the page. We invite suppliers of raw materials, food dealers to cooperate. Best quality on the market, negotiable price! Direct wholesale deliveries from the manufacturer!
In this article:
In terms of total apple harvest, Russia ranks 5th in the world, so juice production is an economically profitable business (in other words, because of the available raw materials).
The demand for the product is obvious, as more and more people prefer fortified and natural drink. On the example of manufacturing apple juice Let us consider in more detail the features of the functioning of the mini-factory.
List of organizational moments for the creation of a mini-factory
When organizing a business for the production of natural juice, it is recommended to make a choice in favor of the legal form - LLC. Such a business format will help to easily delimit the responsibility of the founders, and attracting investors will not be any particular problem. As for the choice of the form of taxation, at the initial stage entrepreneurial activity it is preferable to choose a simplified system (15%). Further, in the case of effective and profitable development, it would be more expedient to switch to OSNO.
In the process of organizing an enterprise, one should be guided by the following code activities OKVED: 15.32 "Production of vegetable and fruit natural juices."
If positive results are obtained, a sanitary-epidemiological conclusion is issued.
Stages of natural apple juice production
The technological scheme for the production of apple juice is shown in the following figure.
Juice production begins with the picking of berries, in our country this happens from August until late autumn, exclusively by hand. It is noteworthy that apples for juice are harvested not only from trees, but also from the ground. So-called carrion suitable for production. At the same time, it is forbidden to use rotten, damaged and unripe fruits. The last variety of apples is characterized by a low concentration of sugars, little juice will come out of them and it will be very sour.
Ripe fruits are poured into wooden boxes and placed in trucks with the help of a loader, which will deliver ripe fruits to the plant.
Picked apples no longer receive moisture, but only lose it. That is why the juice in them becomes insignificant, but still less (every minute should count). Upon arrival at the plant, the raw materials are loaded into special bunkers (capacity up to 200 tons of apples), which are made of stainless steel.
Therefore, fruits that are in them for 24 hours will not oxidize. Further, powerful streams of water push the apples along the chutes directly into the production hall for primary cleaning.
Jets carry away leaves, branches and other debris.
Through such water trenches, fruits are delivered to the sink, because the fruits must be washed from dust and various contaminants, including chemical ones. After all, often apples are sprayed with a variety of means of protection against harmful insects.
When beautiful and juicy fruits are selected, they are sent to a crusher, where many hammers grind the fruits. The crushed apples go under the press, in which the rotating drum compresses the mixture that has entered it almost to dryness.
Thus, an opaque squeezed juice is obtained. The peel and seeds are unloaded and sent to feed livestock.
Then the resulting juice is sent to pipes for ultrafiltration.
The unit is filled with many thin membrane tubes, which in structure can be compared with finely porous foam rubber. Juice under pressure is passed through the membrane, so even the smallest particles of pulp get stuck in the membrane, and the purified juice passes on. The resulting clear juice is sent to vacuum evaporator.
This specialized equipment is equipped with a juice and steam supply, where the liquid is heated, but not brought to a boil.
In a vacuum, the liquid from the juice evaporates along with the flavoring substances.
The juice, which is deprived of water, begins to thicken. The resulting vapor begins to condense - the water is discharged to the bottom of the tank, and the "aromatic vapor" goes up to the condenser, where it turns into a liquid.
The output is a composition that resembles thick honey in consistency. It's concentrated apple juice. Ready flavoring substances are a clear liquid that has a pronounced fruity odor. Next, concentrated apple juice is poured into barrels.
In this form, it can be stored for a long time, because the less water in the product, the more difficult it is for bacteria to multiply in it. Such juice is safely sent to other countries.
The preliminary stage of bottling the juice into bags is diluting it with once evaporated water. The concentrate is agitated as it may be subject to segregation.
Also, its sample is subjected to laboratory analysis for compliance with the content of substances to established standards.
A high percentage of dry soluble substances indicates the need to add an increased amount of liquid. The clarified juice should not contain pulp particles, so it is diluted with a small amount of liquid and look at the resulting structure.
Next, the safety of the juice is examined by placing small portions of juice in an oven with a temperature of 36 C. - optimal for the development of various microorganisms. If the juice contains bacteria, yeast or mold, then in the nutrient medium they will begin to multiply, and they can be seen with the naked eye. After obtaining satisfactory results in the laboratory, the juice can be restored, i.e. water (flavoring substances) can be added to it.
Here it is extremely important to keep the proportions and add as much water as was removed. The proportions are as follows: 6 liters of flavor is enough for 100 liters of juice. It remains to pour the finished juice into bags and attach lids to them.
Experts determine the quality of juice by the following parameters: color, taste, aroma. The finished product should be clear and not acidic, have a brown tint and apple flavor. If the sample meets the specified requirements, the batch is sent for sale.
Business plan for setting up a technological line for the production of apple juice
1. We equip the production workshop - choose a room
In a leased or acquired building, the total area of the proposed production workshop should not be less than 150 square meters. A production line is installed in a spacious room, and places are allocated for storing the initial raw material base.
It is also necessary to equip a warehouse for finished products.
The availability of household premises for employees of the enterprise should be taken care of in advance, as well as about the office. In case of limited financial opportunities, it can be located directly on the territory of the enterprise.
Compliance with legally established standards is monitored at the legislative level by the relevant services. This is especially true for the fire regime. In this regard, it is desirable to choose a room for the production workshop outside the city limits. Saving rent and utility bills in rural areas is obvious.
2. We purchase equipment for the production of juice
Price production line averages 2,500,000 rubles.
Costs can be significantly reduced by purchasing used equipment.
Technological line for the production of juice in a liter package consists of:
- water treatment systems with special filters for water purification;
- washing equipment;
- tanks for mixing juice and various additives;
- homogenizer, heat exchanger and pasteurizer;
- apparatus for creating packages and bottling juice.
Often the production line is electronically controlled, which, in turn, saves on wages for plant workers.
3. We select personnel and purchase raw materials
Raw materials for manufacturing finished product in a volume of 35,000 liters are the following components:
- sugar - 8,000 rubles;
- fruits - 626,000 rubles;
- various additives (provided by Gost) - 4,000 rubles;
- packaging materials - 25,000 rubles;
- cardboard boxes - 7,000 rubles.
Total: 670,000 rubles.
One juice production line per shift has the ability to process about 4 tons of finished products (1,600 liters). Thus, the monthly output can be about 35,000 liter packs.
At the initial stage, 10 people will be quite enough to service one production line, not counting 5 people of the management team. Indispensable conditions are the inclusion in staffing technologist who will monitor the serviceability of the production line, as well as the fulfillment of a number of requirements of GOST, sanitary and technical rules.
The amount of the monthly payroll of employees will be equal to 238,175 rubles:
- Basic payroll - 164,000 rubles;
- Additional payroll - 11,000 rubles;
- Payroll taxes (36.1%) - 63,175 rubles;
Basic monthly costs:
- Raw materials and Additional materials- 670,000 rubles;
- Utility expenses - 10,000 rubles;
- Salary of 15 employees - 238,175 rubles;
- Costs for production needs (39% of the payroll) - 92,888 rubles;
- Rent of the building and ongoing repairs - 65,000 rubles;
- Workshop costs (50% of the payroll) - 119,088 rubles;
- Losses from marriage (4.5% of shop costs) - 5,359 rubles;
- Non-production costs (5% of shop costs) -5,954 rubles;
- Depreciation of the technological line - 8,000 rubles.
Total direct costs (p / p 1-5) -1,076,063 rubles.
Total additional expenses (p / p 6-9) - 133,042 rubles.
We calculate the main economic indicators and determine the effectiveness of the project
Planned cost (direct + indirect costs) = 1,076,063 rubles. + RUB 133,042 = 1,209,105 rubles.
Full cost of the finished product = planned cost + planned profit (20% of cost) + income tax (15% of profit) = 1,209,105 rubles. + 241 821 rub. + 36 273 rub. = 1,487,199 rubles.
The cost of processing (planned cost minus the cost of feedstock) = 1,487,199 rubles. — 670,000 rubles. = 817,199 rubles. Production cost = 817,199 rubles / 35,000 bottles = 23 rubles.
Let's determine the average market price of 1 package of juice. Assume absolute (100%) sales of manufactured products and the corresponding profit margin. Thus, the price, taking into account the cost, will be equal to: C roses. \u003d 23 rubles x 2 \u003d 46 rubles.
Calculation of indicators of profitability, profitability and production efficiency in general
Income from the sale of the finished product \u003d Retail price x Issue volume \u003d 46 rubles. x 35 000 pack. = 1,610,000 rubles. Profit from the sale of the monthly output of juice packages = Income - Planned cost = 1,610,000 rubles. - 1 209 105 rubles. = 400 895 rubles.
Monthly net profit (excluding 15% income tax) = 340,760 rubles.
Product profitability \u003d Profit from sales / Cost price \u003d 400 895 / 1 209 105 \u003d 33%.
Profitability of production \u003d Profit from sales / Cost of processing \u003d 400,895 / 817,199 \u003d 49%.
Thus, based on the above calculations, we can confidently state that the production of apple juice is an economically profitable and profitable type of business activity.
On a note!
It is also possible not to produce concentrated juice, but to purchase it. In our country, deliveries from China, Brazil, Iran, Turkey and other countries have been established. It would be preferable for a mini-factory to cooperate with intermediaries, rather than work directly with a large manufacturer.
In this case, there is no need to purchase a number of expensive installations, you can limit yourself to only tanks for mixing additives, devices for removing packages and packaging the finished product.
Possible marketing routes for apple juice
It is more expedient to deliver the first batch of apple juices to grocery stores, kiosks, outlets and small supermarkets. A deliberate reduction in the cost of the product for a short time will interest consumers and will allow them to appreciate the taste of the novelty.
holding promotions or special offers will produce a similar effect.
It is extremely undesirable for young companies to direct all their efforts to join large federal networks, since there is every chance that they will not be able to withstand the competition of experienced market participants. Corresponding costs can become an unbearable item in the expenditure part of the budget. Therefore, it is necessary to enter the market gradually, every month taking the following active steps to strengthen the authority:
- advertising in the media, the Internet and on television;
- carrying out an independent examination with the obligatory announcement of its results; - packaging of the product in a high-quality and bright tetrapack;
- active use of outdoor advertising, etc.
Directing efforts to a specific region will allow you to quickly get used to it and win market positions.
Then you can gradually expand the range of products, specializing in the manufacture of tomato and orange juice, multivitamin, etc. Recently, more and more consumers prefer glass containers, because they want to visually perceive the purchased product. There is also an opportunity to establish the production of premium-class juices (the so-called branded ones), when only selected raw materials are used in the production process.
Juice is a liquid food product obtained by pressing edible ripe fruits of vegetable or fruit crops. It is popular almost all over the world. The most common juices are squeezed from the edible fruits of benign, ripe fruits and vegetables, however, there are those obtained from the stems, roots, leaves of various edible herbs (for example, from celery stalks, from sugarcane stalks).
According to the legislation (TR CU 023/2011 Technical Regulations for juice products from fruits and vegetables), juice should be understood as “a liquid food product that is unfermented, capable of fermentation, obtained from edible parts of good-quality, ripe, fresh or kept fresh or dried fruits and (or) vegetables by physical impact on these edible parts and in which, in accordance with the peculiarities of the method of its production, the characteristics of juice from fruits and (or) vegetables of the same name are preserved the nutritional value, physicochemical and organoleptic properties".
Types of juices
Juice products also include nectars, fruit drinks and juice drinks. All these products differ in composition and taste.
- Produced directly from fruits or vegetables- juice of direct extraction or freshly squeezed.
- restored- prepared from concentrate and drinking water. It cannot contain preservatives, colorants, flavorings and sweeteners.
- Nectar- a liquid food product prepared from concentrated juice (mashed potatoes), drinking water with or without the addition of natural flavoring substances of the same name. At the same time, the proportion of juice (puree) should be, depending on the type of fruit or vegetable, at least 20-50% of the total volume. In addition to water, nectar may contain sugar, natural acidifiers (for example, citric acid), antioxidants (ascorbic acid), fruit and vegetable pulp, and citrus fruit cells. Preservatives, flavors and sweeteners cannot be added to the nectar. As a rule, nectars are made from those fruits or vegetables whose concentrate cannot be used for juicing due to too sweet or sour taste (for example, cherries, currants, pomegranates) or because of their thick consistency (for example, bananas, peaches).
- juice drink- a liquid food product made by mixing juices and/or puree, concentrate and drinking water, provided that the proportion of puree is at least 10% (if the juice-containing drink is made from lemon or lime juice, then the proportion of concentrate must be at least 5%) . The range of juice drinks includes the largest number drinks from traditional and exotic fruits: blackberry, raspberry, cactus, lime, etc.
- Morse- liquid food product - a traditional Russian national drink. Industrial juice is usually made from a mixture of berries (berry puree), drinking water, sugar (or honey), provided that the minimum proportion of juice is at least 15% of the total volume. Instead of water in fruit drinks, it is permissible to use an aqueous extract of pomace of those berries that were used for production. However, it should be taken into account that the industrial fruit drink differs in the method of manufacture and quality from the homemade fruit drink made in the traditional way.
The most popular of fruits and vegetables
Fruity:
- Apricot - a product (drink) obtained by squeezing liquid from fresh apricots. Contains provitamin A (carotene), necessary for normal growth and development of the body.
- Orange is a popular breakfast drink made by squeezing the liquid from fresh oranges. Rich in vitamins (especially ascorbic acid), has antiscorbutic properties. Also the term " Orange juice" is used colloquially and commercially when referring to "an orange made from concentrate". To distinguish fresh orange juice from concentrate, Canada, Israel and America use the label "not from concentrate" (not from concentrate). In the US, all juices on the market are pasteurized.
- Grape is a popular drink made by squeezing the liquid from fresh grapes. Saves healing properties grapes, contains a large amount of sugar, vitamins and mineral salts, it is recommended as a valuable dietary product.
- Pomegranate - a popular drink obtained by squeezing the liquid from fresh pomegranate fruits (granatin). Pomegranate fruits are rich in sugars, tannins, vitamin C, contain fiber, minerals and trace elements: calcium, magnesium, potassium, manganese, sodium. It is possible to squeeze out up to 60% of juice from fruits with a high content of anthocyanins. The juice of cultivated pomegranate varieties contains from 8 to 20% sugar (glucose and fructose), up to 10% citric, malic, oxalic and other organic acids, phytoncides, nitrogenous substances, tannin, sulfate, chloride and other salts. The pericarp, roots and bark contain up to 32% tannins. Pomegranate juice is useful for anemia, a decoction of the peel and membranous partitions - for burns and indigestion. The flesh of the seeds is reddish and is used in desserts and salads, as well as for cooking. soft drinks.
- Plum - obtained by squeezing liquid from fresh plums, it quenches thirst well, improves digestion, and has a laxative effect.
- Apple - obtained by squeezing the liquid from fresh apples. Rich in sugar, pectin and mineral salts. Useful for diseases of the gastrointestinal tract and dysentery, helps to normalize blood pressure.
- Carrot - obtained by squeezing liquid from carrots. The main source of carotene. In addition, it contains calcium, phosphorus and iron salts necessary for the life of the body. In terms of calories and digestibility (availability for the body), carrot juice is superior to other vegetable juices. Its use is especially useful for children, pregnant and lactating women.
- Tomato - obtained by squeezing liquid from ripe tomato fruits. It contains almost all the vitamins that are found in plant foods, mainly ascorbic acid and vitamin A. In addition, a large amount of mineral salts, carbohydrates and organic acids. Due to the harmonious proportion of their concentrations tomato juice has a pleasant refreshing taste and quenches thirst well.
- Pumpkin. Most often it is used in baby food.
Direct juice production
Direct-pressed juices (or natural fresh-squeezed industrial juices) are made directly from fruits or vegetables at harvest time. The season for harvesting and processing the crop lasts, depending on the type of fruit and the geographical region, from 20 or more days. So, for example, the harvest season for apples to make apple juice in European countries, including in Russia, falls on July-November, Chile - May-September, China - August-December, South Africa - February-May. Oranges, from which the world's most popular natural orange directly squeezed (international designation "NfC" - "Not from Concentrate" / "Not from concentrate"), are harvested in Brazil in January-March and then after a month-long break in May-December, Argentina - in May-December, in Cuba - in January-June, in the USA (Florida) - in January-August, then in November-December, in Spain - in January-May, then in December, in Israel - in January- June, then December.
The harvested fruits or vegetables are delivered fresh to the processing plant, the main task of which is to preserve the quality and, first of all, all the useful properties of the raw materials during the production of juice. For the processing of raw materials, various technologies are used, which usually consist of several processes - acceptance, washing and inspection of fresh fruits (vegetables), grinding of raw materials, the actual production of juice by mechanical means (for example, using presses of various designs), single heat treatment - pasteurization, bottling in a sterile consumer container. For bottling direct-pressed juices, glass containers are the most widely used, which is the best packaging material that preserves quality, beneficial features and ensuring product safety for a long time. Quality and safety control of products is carried out throughout the entire chain - from growing fruits (vegetables) to the finished product.
In the case of high yields, the processing enterprise may not pack all the directly squeezed juice directly into consumer packaging during the season, but store it in sterile containers of large volume (from 10,000 liters or more). Storage is carried out at a low temperature (not higher than 10 °C) in a nitrogen atmosphere. Under such conditions, the drink does not lose quality and retains all its beneficial properties for several months (even until the start of the next harvest season). According to another technology, directly squeezed juice obtained from fresh fruits (vegetables) during the harvest season is stored at low temperatures (not higher than -20 ° C) in frozen form. In this state, it can be delivered, for example, to another enterprise located in a different region, which will fill it into consumer packaging after it has been defrosted using a special technology. Therefore, it is not surprising that, for example, apple, pomegranate or other juice from subtropical fruits, made in January-March or packaged in consumer packaging outside the region where this raw material is grown, is very often found on sale.
Depending on the type of fruit (vegetables), direct-pressed technologies may differ in details, but the main unifying feature of these technologies is the use of a minimum number of industrial processes, which, unlike reconstituted juices, allows you to fully preserve the beneficial properties of fruits in the final product - direct-pressed juice ( vegetables). So, for example, direct extraction technologies do not use such operations that are typical for reconstituted juices, such as concentration (obtaining concentrated, which is accompanied by separation natural water, aroma-forming substances and a change in the physico-chemical composition), stabilization, clarification, restoration by adding drinking water and aroma-forming substances. Directly squeezed juices are pasteurized only once, while regenerated juices are subjected to repeated heat treatment in the course of their manufacture (several times in the manufacture of concentrated raw materials, then again when reconstituted). It should be mentioned that a separate assortment group of directly squeezed juices - chilled - is not subjected to pasteurization at all or is pasteurized once in the so-called. "soft" conditions, then it is cooled and in a chilled state it is delivered to the retail trade network. Such products must be stored in undamaged original packaging at low temperatures. The shelf life of chilled direct-pressed juices, as a rule, does not exceed one month.
Concentrated juice production
Concentrated juice is a product produced during the harvest period in the regions of agricultural production of fruits and vegetables in specialized factories. For its manufacture, fruits, including berries, or vegetables are used. First they are cleaned, crushed, and then sent under the press. After that, the resulting juice is sent to the storage tank. From the storage tank, the liquid is sent for concentration, that is, under the influence of heat under conditions of reduced pressure, water evaporates from it as a result of boiling. Compared to the original juice, concentrated juice has a thick, viscous consistency.
At all stages of production: from the supply of fruits or vegetables to the bottling of finished concentrated juice, the factory laboratory monitors the quality and safety of the product. For preservation, it is brought to a temperature of 87-92 ° C and kept for 35-40 seconds to prevent microbiological spoilage. After that, the juice is either left unclarified (cloudy) or clarified in a special ultrafiltration unit, after passing through which it becomes transparent. In parallel with the heat treatment during concentration, the collection of aroma-forming substances is carried out, which evaporate when heated. After that, the resulting concentrated juice is pumped for storage in tanks. To obtain mixed products, specialists blend (mix) concentrated juices made from fruits or vegetables of various types, varieties and crops. The mixtures are then poured into aseptic containers for transportation.
Production of reconstituted juice
Stage 1. Examination. Concentrates and purees are delivered to the plant either in barrels with aseptic food liners inserted into them, or in containers made of stainless food steel. Checking concentrated juice consists of two stages. At the first stage, it is checked immediately after entering the factory. The check includes: verification of accompanying documents, during which experts find out whether the drink complies regulatory documents; verification of microbiological indicators; checking organoleptic indicators (taste, color, smell); verification of physical and chemical parameters (pH, titratable acidity, solids content, pulp content). If the first stage of verification shows that all indicators are normal, then a decision is made to use this concentrated juice in production. After that, the concentrated juice is sent for storage, which takes place under special conditions in order to preserve all the parameters. The second stage of verification is carried out immediately before the preparation of the product. It is re-checked for compliance with the organoleptic and physico-chemical parameters of the declared norm. If any deviation is revealed at any of the stages of the check, then the concentrated juice is rejected and not used in the production of products.
Stage 2. Water return. To make a reconstituted species in concentrated juice, it is necessary to return the entire volume of water that was removed from it during the concentration process. To do this, use drinking water, which does not affect the taste, smell and color. To do this, water undergoes multi-stage purification: mechanical deferrization, purification from organic impurities, treatment with bactericidal ultraviolet lamps and flash purification. To return the water, the concentrate is sent to blending tanks (special closed containers made of stainless steel). They mix concentrated juice and drinking water. This process takes place in closed opaque containers without access to light with a minimum amount of oxygen. At the same time, natural aroma-forming substances removed during concentration are returned to the concentrated juice. It should be noted that the return of aroma-forming substances is not mandatory.
Stage 3. Sample selection. While mixing concentrated juice, drinking water and aroma-forming substances, the employees of the factory laboratory take a sample and check the quality of the prepared product (taste, color, smell, consistency, titratable acidity, solids content, pH). The check takes 10-15 minutes. Until the conclusion of the laboratory on the conformity of the products to quality standards is received, the juice will not go on bottling. If all parameters are normal, then it is sent for heat treatment.
Stage 4. Pasteurization. The task of heat treatment (pasteurization) is to ensure the microbiological safety of the product and its safety throughout the entire shelf life. During pasteurization, the product is heated to 90-97 °C and held for 30 seconds. After that, it is cooled very quickly to 25 °C. This temperature regime allows you to destroy all harmful microorganisms and at the same time preserve taste, aroma, and vitamins.
Stage 5 Packing. The pasteurized reconstituted juice is fed into the packaging machine, where it is filled into bags that are sterilized and molded directly inside the machine. Thus, thanks to a completely closed production and aseptic processing, the reconstituted juice is completely protected from unwanted external influences. At this stage, experts check the quality of the packaging, the quality of the formation of the package and its tightness, and check the completeness of the filling. After that, the package is marked with indelible ink (production date and expiration date), a straw or a lid is glued. Then the packages are packed in, scorched in, stacked in and sent for storage. Now the manufacturer has the opportunity to choose different kinds packaging. Juice products are packaged in aseptic bags, and in glass bottles (jars). The main task of packaging is to preserve the beneficial properties of fruits and vegetables, and of course to provide high quality and product safety for the consumer. There are differences in the way juice products are filled into different types of packaging. In glass bottles (jars) products are poured hot and can be sterilized after bottling. When filling into aseptic bags, the products are pre-pasteurized cold. Packing bags are also pasteurized.
Clarified juice production
To obtain clear juice, the method of its clarification is used - the removal of fine particles and the improvement of the presentation. Among other benefits, clarified fruit juice quenches thirst better. Depending on the specific process conditions, as a rule, physical (straining, settling and separation or separation), biochemical (treatment with enzymes) and physicochemical (treatment with bentonite, organic or, less commonly, synthetic flocculants, such as polyethylene oxide and polyacrylamide; instantaneous heating and others) ways of clarification.