Flash Inhalt kann nicht abgesendet werden.
Bitte installieren Sie den Flashplayer
Production of natural cloudy juices
Cloudy peel products are obtained principally from citrus peel. However, the basic product may also be a mixture of peel and pulp.
The product which is obtained from the peel by extraction with water is concentrated from an initial level of 4 to 5°Brix to a final level of approximately 50°Brix. It contains the natural components of the original material. The product is cloudy, but at the same time it exhibits extreme cloud stability. The cloudiness is attributed to the effect of pectins, polysaccharides, glucoproteids, waxes and the essential oils.
Cloudy peel products can be obtained via a number of methods. However, processes which make use of pectolytic, cellulytic and proteolytic enzymes and which permit enzymatic liquefaction of the original material appear to be gaining the upper hand.
Various process parameters must be maintained in order to obtain an optimum product. These parameters include:
| Degree of size reduction | Uniform particle size of comminuted peel to ensure optimum cell disintegration |
| Mixture ratio | Ratio of comminuted peel to water |
| Enzyme type | cf. data of enzyme producers |
| Enzyme quantity | cf. data of enzyme producers |
| Enzymation temperature | cf. data of enzyme producers |
| Mixing intensity | Use of low-speed paddle mixers |
| Centrifugal pre-clarification by means of decanter | Reduction of solids to approximately 1/4 of level in feed |
| Centrifugal clarification by means of clarifiers | Reduction ot solids in decanter discharge to less than 1% (vol.) |
The products obtained from this process are used as basic products in the soft drinks industry. The most important property of this product is its excellent cloud stability. It is also very important for the beverage industry as an aroma, trub and colouring agent.
