Nectar is a product consisting of finely sieved fruit pulp, water, sugar, citric acid, preservative and stabilize yourself. Have an appropriate treatment in airtight containers so as to ensure its preservation. This product is not fermented or carbonated, the minimum percentage of pulp should not be less than 50%.
Raw material and supplies :
- Fruit: must be mature, healthy, fresh, free from physical and biological
- Sugar: refined white preference
- Citric acid: gives the product the proper acidity
- CMC: carboxymethylcellulose prevents the sedimentation of solids and embodies the product
- Potassium sorbate used as a preservative to prevent fermentation and microbiological growth
Equipment and Materials:
- Blender or pulpeadora
- stainless steel pots and aluminum
- industrial kitchen
- stainless steel knife or peeler mechanical
- buckets and trays
- Screens or strainers
- Desk
- Glass Bottles
- Tags
-
jug
Instruments - Balance
- Thermometer 0 100 ° C
- Refractometer (Brixometro)
- Peachímetro or potentiometer
- Clock or timer
deal-flow Description:
- raw material reception: after quality control and weight fruit, are disappointed and stored until processing.
- Selection: are discarded and mature green fruit, and those with physical and biological damage.
- Wash: is performed with water, serves to remove foreign individuals attached to the fruit. After washing the fruit is disinfected in a solution of water with 5 drops of bleach per liter.
- peeling and seeding: is performed by placing before or after thermal bleaching. Using mechanical knives or peelers. Peeling can also be a chemist using caustic soda, with superheated steam or hot water. This operation removes the skins and seeds
- Bleaching Thermal is performed by placing fruit in hot water at 85 -90 º C for 3 to 5 minutes. This operation serves to inactivate enzymes that darken the pulp and change the flavor (Ejm. process oxidation in the apple tree is much faster than other fruit.) It also accentuates the natural color of fruits.
* We do not recommend this process for the production of banana nectar. It tends to be cooked in a very short time.
- Octopus: is to reduce the fruit pulp into fine particles. Is done mechanically using pulpeadora or blender
- Refining: consists of passing the pulp through Maya liquefied fine may be plastic, stainless steel and thin coarse cotton cloth.
- Standardized formulation: due to the varied composition of the fruit is not usually possible to identify a predetermined formula. But using the guide below can get nectar fruit of good quality with an average duration of 3 to 6 months, long enough to reach full commercialization.
* Dilution of the pulp with water: it can be a dilution of 1: 3 to 1: 5 (pupa / water) depending on the nature of the fruit
* Regulation of sugar to 9 to 10 ° Brix (9-13% of total weight)
* Regulation of pH by addition of citric acid el pH debe llegar a 3.8-4.0 medido con un peachímetro o con cinta pH. Suele ser el 0.05% del peso total.
* No usar ácido cítrico en maracayá, camu camu, u otra fruta con alto contenido de acidez
* Adición de CMC como estabilizante. De 0.07 a 0.1% del peso total de la dilución dependiendo de la naturaleza de la fruta.
* Adición de sorbato de potasio como preservante, máximo 0.04%
- Tratamiento térmico: la mezcla se calienta a 85º C durante 5 a 10 minutos utilizando una olla de preferencia de acero inoxidable. Esta operación sirve para eliminar la carga microbiana, air and foam that accumulates on the surface of the mixture.
- Filling and : filling on the shelf is made of glass or heat resistant plastic, cleaned and sterilized by steaming or boiling water. The emvase is completely filled when the nectar is at a minimum temperature of 85 º C. quickly closes hermetically. Then the full emvases placed in inverted form for 10 to 15 minutes before being cooled.
- Cooling: reached base product should be cooled quickly by immersion in water at room temperature, in order to avoid nutritional losses, aroma, color, consistency.
- Tagged: is done by hand. The label used to identify the product of similar market. The design must be careful in accordance with rules established to facilitate their sale.
Quality Control:
is performed 48 hours after processing. It verifies the presence of foreign particles, the presence of custard, sedimentation of solids, odor and taste.
* Remember that good manufacturing practices and adequate quality control and ensure prestige to the product sales in the market. Product quality depends on the quality of raw material with which to work.
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