Beauty and Health Health Nutrition

How often do people, when buying juice in a store, pay attention to the inscription “reconstituted”? And who has ever thought about what it was actually restored from? And in general, what are juices made from, the consumption of which is increasing every year, because many have made it a rule to drink a certain amount of juice per day, considering this a sign healthy image life?

There are so many questions that in most cases can only be answered with one answer – concentrated juice. It is from it (in most cases - 90%) that all types of juices that we see in retail sales are made.

What is concentrated juice and what is it eaten with?

Let’s make a reservation right away - they don’t drink or eat concentrated juice, because this is not a product for “direct consumption.” This is a preparation in order to later “recover” the juice from it. This is a concentrate of vegetables or fruits, which is obtained by evaporation excess liquid from freshly squeezed juice. How does this happen? During the harvest, berries, fruits or vegetables enter the factory, where they are washed, peeled, crushed and the juice is squeezed out of them under pressure. This is a freshly squeezed preparation. Next, this workpiece is evaporated to approximately half the volume, and the result is a concentrate - thick and viscous consistency. Of course, this is a primitive description of the process of producing concentrated juice, but why do we need technological tricks when everything is already clear.

However, a juice factory is not home kitchen, where everything boils in pots. The fact is that the concentrate is evaporated at low pressure, which helps preserve the vitamins and microelements that all juices are so rich in. And one more nuance - during boiling, a lot of essential oils evaporate, which in factory conditions do not disappear anywhere. They are caught in special traps and then added to the same juice to give it flavor. These substances are scientifically called “flavor-forming”.

Then on a short time- less than a minute - concentrated juice brought to a temperature of 92 C to prevent microbiological spoilage - that is, simply fermentation. Then the juice either waits for clarification using special filters, or it remains cloudy - it depends on its subsequent purpose.

After that concentrated juice waiting to be moved to special tanks, where it is stored until transported around the world - to where it will be used to make reconstituted juices or nectars. All containers for storing and transporting juice have aseptic properties. Sometimes juices are mixed together to get interesting flavor combinations for the pleasure of consumers. Moreover, in one tank there may be an apple from China and carrots from Israel, as well as pears from Turkey. Truly an international juice!

Fruits for the production of concentrated juice

A strange question - of course, where they grow. Moreover, juice producers know where the sweetest apples and the tartest cherries grow, as well as other characteristics of fruits and vegetables. Now we will know about this too. For example, oranges for delicious orange juice are brought from Brazil and China. Sour apples grow in Russia, sweet apples are supplied by China, concentrated tomato juice is supplied by Turkey and Iran, red berry concentrate is supplied by Germany, and concentrates from multifruits and exotic fruits America supplies us. Yes, these countries supply juice factories with fruit concentrates, because making concentrated juice where the fruits grow is much more profitable than transporting tons of them to the factory. Moreover, factories closely monitor which countries have a good harvest of certain fruits in order to purchase high-quality semi-finished products there for their production. They receive it frozen or sealed and then extract the reconstituted juice from it. The entire process takes place in closed pipes and containers, huge tanks and on a conveyor belt, where concentrates are diluted with water, enriched with additional additives, pasteurized and bottled.

To get an even bigger picture of where we get our concentrated juice, to name a few more countries: Thailand supplies pineapple concentrate, Cuba – orange, India – mango concentrate, Israel and Argentina supply lemon juice, Ecuador – banana puree, South Africa, Uzbekistan and Chile - apricot puree, Ecuador – passion fruit concentrate.

Concentrated juice - a commodity commodity, and many large juice producers buy it from large wholesale warehouses in Rotterdam. It is there that blending is carried out in huge storage facilities different types) and blend (mixing in certain proportions) of concentrates, and they are brought to standard quality indicators.

Other manufacturers prefer to purchase concentrates directly - where they are made. In this case, the best concentrated juice is selected according to best prices, because any factory is interested in high-quality raw materials.

Here we come to a very interesting question: Why are the prices for juices so different? Because the quality of the concentrated juice from which they are produced varies.

Experts divide the concentrate into three categories:

first-press juice is the best, it is called “premium”; juice with the presence of pulp is called “standart”; pulp with a small presence of juice is called “pulp wash”.

In the vast majority of cases, juice is made from concentrate of the second category.

Benefits of concentrated juice

It is already clear that the usefulness of the juice that we buy in the store directly depends on how many beneficial substances are contained in the concentrated juice. Without going into details, we will refer to the words of employees of one of the laboratories that operates at a juice production factory. They claim that all juices are very healthy, because additional juice is added to the concentrate. ready mix, which contains vitamins and microelements. And heating the mass to pasteurize it occurs very quickly. So the vitamins do not have time to break down. As for such delicate vitamin C, which is destroyed even with slight heating, a solution has also been found here: acerola cherry concentrate is added to the juice. Why is this good? Vitamin C contained in this variety of cherries is not destroyed even with prolonged heating. But not everything is so rosy, and when diluted and further working with the concentrate, some of the antioxidants and pectins disappear, so we can say that this juice contains all the properties fresh fruits, it will be wrong.

A comparison immediately arises between reconstituted juice and freshly squeezed juice, which is not in favor of the former. Experts give a clear answer to this: if you have just squeezed the juice and drank it, then this is the most healthy drink. However, do you know how long this apple or orange lay in the warehouse, how long did it travel to you by sea or land? After all, apples begin to lose within 3 months after harvesting beneficial features, oranges - in six months. In addition, freshly squeezed juices are made using technology that involves collecting unripe fruits. Then they are ripened by treatment with special substances, and then the juice is squeezed out of them. So there is no need to say that this juice is healthier than reconstituted juice.

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Return to the beginning of the Beauty and Health section

The production of concentrated juices was invented for convenience; it is an intermediate phase between freshly squeezed juice and reconstituted juice, which fills store shelves. The benefits of such raw materials raise doubts among consumers. Are they justified?

Production technology

Juices can be divided according to the method of production and purpose into types: freshly squeezed, directly squeezed, concentrated and reconstituted. To obtain concentrated juices, it is necessary to remove all excess water. Freshly squeezed – directly pressed juice that has not undergone any processing. The production of concentrated juices is carried out in three ways:

Evaporation. The juice is placed in special vacuum baths and heated. It is not brought to a boil, thanks to which all the beneficial properties of the juice are preserved. As a result of evaporation, a viscous, viscous mass is obtained, reminiscent of honey. Freezing. The process is opposite to evaporation; excess water is not evaporated, but frozen out. Membrane method. The juice is passed through a perforated membrane, which separates the water molecules from everything else.

After receiving the concentrate, it is either frozen or pasteurized and preserved for further transportation to the manufacturing plant of the final product. If storage conditions are met, it is good for 6 months to a year. Different fruits are produced different quantities concentrate. Fruits collected in different countries, give the concentrate a different taste from each other. The same applies to the year of harvest and the variety of fruit.

Technical specifications (GOST R 52185-2003)

The conditions for the production of concentrated juices are determined by Gosstandart. Concentrated fruit juices, technical specifications which are met in accordance with the standards, become safe raw materials for further use. Here are the requirements for the raw materials used. The use of concentrated aromatic substances obtained from fruits of the same species is allowed. It is allowed to use imported raw materials with characteristics and safety indicators that comply with GOST. The use of natural and artificial colors, flavors, and preservatives, except sorbic acid, is not allowed.

Packaging containers, consumer or transport, must be hermetically sealed to ensure the safety of products throughout the entire shelf life. Juices packed in glass containers must be protected from sunlight and light. Expiration dates and storage conditions are set by the manufacturer.

The labeling must contain the name of the juice, manufacturer, its location, net weight, method of use, nutritional value, expiration date, storage conditions, type of juice - clarified or unclarified.

What are concentrated juices for? Usage

Concentrated juices are not intended for use as food. They are an intermediate product, a raw material. Reconstituted juices are made from them, which are then sold in stores, and also added to jelly, jam, and other products. When the juice is restored, it goes through the reverse procedure - water is returned to it. The recovery technology includes several stages, the concentrate is sharply heated, then cooled just as sharply, sterile pure water, sugar or other sweeteners are added, as well as natural aromatic substances lost during the concentration process.

This is how we get the well-known juice that can be bought in any store. In terms of its qualities, it is no different from directly pressed juice; it has the same properties and set of vitamins. Why use this? difficult process? Concentrated juices take up less space than freshly squeezed juices, making them easier to transport and store. This technology facilitates transportation from other countries. Another plus is that the concentrate can be stored long time, while maintaining all the beneficial properties.

Classification

Concentrated juices are produced from various fruits in the countries where these fruits grow. This happens for obvious reasons - it’s easier and cheaper. For Russia, the state standard defines a list of names of concentrated fruit juices: lingonberry, cherry plum, raspberry, cherry, pear, sea buckthorn, strawberry, apple, blueberry, grape, blueberry, cranberry, blackcurrant, blackberry, plum, cherry, chokeberry, redcurrant.

Based on the production method, concentrated juices are divided into clarified (freed from all solid particles until transparent) and unclarified (with suspensions). According to the canning method, concentrated juice can be frozen at a temperature not exceeding -18 degrees, sterilized, or unsterilized.

Apple juice

Manufacturing apple juice begins with the collection of raw materials - fruits of a certain variety. The production process involves cleaning, checking the quality of fruits and removing spoiled apples. Directly pressed juice is obtained by pressing, from which the concentrate will be prepared. Concentrated apple juice is mainly produced by evaporation. First, it is placed in a centrifuge, where it is cleared of suspended matter. Then it is heated in a special installation, the juice loses 15% of the water from the total volume and the aromatic substances it contains, which are separately concentrated and packaged. The remains of raw materials without aromatic substances are clarified with enzymes, then passed through filters to obtain clear juice, then evaporated to obtain 70% dry matter.

Apple juice concentrate has a rich chemical composition. It contains the amino acids leucine, valine, lysine, serine, alanine, phenylalanine, tyrosine, asparagine, threonine, aminobutyric, aspartic, and glutamic acids. It contains a large number of monosaccharides, but most of all it contains amine nitrogen.

Lemon juice

Lemons are not made into concentrates like other fruits. The so-called concentrated lemon juice is in liquid form and is produced and sold by several companies for home use in miniature plastic packages. In view of their taste qualities Lemon juice is used in small quantities, and it makes no sense to make a thick concentrate from it and transport it in huge tanks.

Fresh lemon already contains highly concentrated juice. It should not be consumed undiluted; it will cause irritation of the mucous membranes of the digestive organs and damage to tooth enamel, as it contains organic acids. Lemon juice used in cooking as a salad dressing, seasoning for meat or fish.

Grape juice

Juice is squeezed out of fresh grapes, which is filtered until a transparent raw material is formed. From the resulting clarified juice, a concentrate is obtained in special devices under vacuum. This method preserves all the beneficial properties of grapes. The resulting concentrate is placed in a metal or glass container for storage or transportation. It should be stored at a temperature no higher than 20 degrees.

Concentrated grape juice is used not only for subsequent restoration, but also in the production of wine, soft drinks, confectionery and dairy industries.

Myths about store-bought juices

There is an opinion that packaged juices are unnatural and are produced using preservatives or other chemicals. Having understood the production technique, which is actually simple and understandable, we can conclude the opposite: this is nothing more than a myth. Concentrated juices are a natural semi-finished product. Water is removed from it only for ease of transportation between countries. And when restored, they add it back, the juice takes on its original appearance with virtually no loss. useful components. The only permitted preservative in juices is sorbic acid– safe for humans. Also, aseptic packaging without the use of preservatives helps preserve the freshness of the juice for up to a year. In addition, juices reconstituted from concentrate retain all the benefits of the fruits from which they are made.

Fruit selection and first stage of production

We purchase ready-made concentrated juice, since we cannot produce it ourselves: no required quantity and variety of fruits. We work with trusted suppliers who grow the fruits for us on plantations and process them at a plant in close proximity to reduce delivery time and maintain the quality of the juice. It is used for special varieties fruits - with greater juiciness.

After sorting, the fruits are thoroughly washed and sent to special machines for pressing. Part of the water is removed from freshly squeezed juice using evaporation technology and concentrated juice is obtained. Outwardly, it resembles a thick viscous liquid, similar in consistency to liquid honey or fruit puree. It is made in order to simply transport it over long distances, otherwise the juice cannot be preserved.

Quality is controlled in several stages: checking fruits, berries or vegetables according to several indicators, starting with visual (ripeness and freshness, compliance with size standards) and ending with laboratory, that is, physical and chemical indicators; control of the finished concentrated juice according to microbiological and organoleptic (taste, color, smell) indicators - the product must meet food safety requirements and specifications. For example, if it is indicated that the juice is clarified, check how clarified it is.

Concentrated juice comes in two types depending on the raw material: thicker (puree) and thinner (juice). To transport the puree, it is packaged, frozen and supported during transport. low temperature; The juice is packaged and not frozen, but only placed in a chamber with a cool temperature. Afterwards, the concentrate is sent to our Lebedyansky plant.

As for the evaporated water, it is used in further stages: first, at the time of evaporation, aromatic substances are obtained from it, which are cooled, due to which they become water again, packaged and transported along with the concentrate. At the next (our) production, already at the moment of diluting the juice with water, they are returned back.

Second stage of production

Our production begins directly with concentrated juice. The juice must be restored so that the proportions of concentrate and water correspond to the original version (hence the name of the juice - “reconstituted”) and are balanced, therefore, for each juice - apple, orange, grape, and so on - there are its own proportions of water. In addition, the proportion depends on the variety and region where the fruit grows - this is the main difference between the same orange juices different brands(for example, oranges from Brazil are very different from oranges from Italy). It also matters whether the juice is clarified or with pulp.

Along with water, aromatic substances obtained at the initial stage during the evaporation of water from the juice are added to the concentrated juice.

Water

The water used in the production process undergoes special preparation and purification. It is extracted from natural wells and, before entering production, it is cleaned with filters in several stages. For example, coal - to ensure compliance with standards for organoleptic indicators, that is, to exclude any foreign tastes and odors. Then the water is purified from salts, which in content exceed the limit established by the standards for juices.

Heat treatment and packaging

Next, the juice is subjected to gentle heat treatment, that is, rapid heating to 95 degrees for 30 seconds (pasteurization of the product), and rapid cooling before bottling. This process allows, on the one hand, to make the product safe from the point of view of microbiological indicators, and on the other, to preserve a maximum of vitamins and minerals.

After this, the juice is aseptically (without access to air) packed on special filling machines into a combined multilayer packaging. This technology ensures a long shelf life of products even at room temperature (for an unopened J7 juice carton, the shelf life is approximately a year). If you open the package, then the juice must be consumed within 24 hours: when the package is opened, live microflora from the air of the room where it is stored enters the juice, so it cannot be stored for a long time.

Juice and nectar

There are two types of reconstituted juices: one hundred percent and nectars. In one hundred percent there can be nothing superfluous, only concentrated juice and the amount of water that is necessary to replenish the original fluid balance; We also indicate the composition on the packaging - this is a legal requirement. In concentrated nectar juice (its share here is usually from 20 to 50%) add a little more water, than was originally in the juice, in order to achieve the most suitable consistency for consumption. In addition, add sugar or sugar syrup or acidulants (despite the fact that fruits contain their own acids - they are not always enough), for example citric or tartaric acid(in the composition it is designated as “acidity regulator”). This applies to fruits from which, without adding additional ingredients You can’t make juice because of their high acidity (lemon, passion fruit) or the thickness of the pulp (peach, mango, apricot, banana).

The same thing with cherries: the juice from it is simply impossible to drink, since it is very sour, so they make nectar. It happens like this: natural concentrated juice (and sometimes fruit puree) goes into large containers in the blending shop, and sugar syrup also goes there in accordance with the recipe. After blending (in this case, dilution with water), the finished product is again tested by the plant’s laboratory for compliance with organoleptic and physico-chemical parameters and enters the bottling line.

After bottling the nectar into bags, the product from each batch is selected for another quality check - already finished product. In addition, several packages of juice from each batch are selected for storage in a special storage facility - if necessary, in the future you can always check the quality of the product from a particular batch.

Differences between juices from different manufacturers

As I already said, the main difference between the same orange juices from different brands is the variety and region where the fruit grows. For some juices, sweeter fruits are chosen, for others - sour ones. For example, Russian apples are more sour than apples from southern European countries, but consumers have different tastes, and we try to take them into account. Everything depends on the variety: taste, richness, color, density. No dyes are added to any juices. Saturation is regulated with water, taste - with sugar or acidulants. The amount of concentrated juice must be at least 20%. The juice can also be clarified or left with pulp. Juices differ in these parameters.

About directly pressed juices

Directly pressed juices Russian market are not present at all large quantities, they are usually produced by small companies. In our conditions it is very difficult to do this, especially in large quantities: we need plantations close to production and summer is practically all year round. But there are countries, for example the USA, in which, on the contrary, most juices are first-pressed, since there is no problem of transporting fruits to production.

Most of the juices presented on our market are reconstituted from concentrated juice . There is a widespread belief that concentrated juice is something artificial, unnatural, WRONG !!! Concentrated juice is obtained by removing part of the water contained in it from the raw material (directly pressed juice). As a result of concentration, the content of soluble solids in the juice increases by more than 2 times. Evaporation of liquid is carried out under reduced pressure, in a vacuum. Water in such conditions boils at 65-70 degrees Celsius. This mode of heat treatment allows you to preserve vitamins and inhibit the development of microflora. The resulting concentrated juice is thick syrup, which is stored at low temperatures: up to - 18 degrees. Such a product is easier to both store and transport.

To obtain 100% natural juice from concentrated juice, it is enough to add to it the same amount of water as was removed during its production. The requirements for water used for preparing juices are high: it should not contain any impurities that affect the taste, physicochemical and microbiological properties of the juice. Serious companies strictly monitor the quality of water used to regenerate juices.
Restoring the natural proportion of water in the juice is only one of the stages of a complex technological process. Each manufacturer strives to achieve the original taste and aroma inherent only in its juice. To do this, for example, mix different juices: sweet apple juice is added to the juice from sour apple varieties, which adds a special piquancy to the sweet orange juice gives it the inclusion of fibers from orange segments with sour taste. During the evaporation of water when concentrating the juice, some aromatic substances may evaporate, they are captured and, when restored, returned to the juice to give it a natural taste and aroma.

Strictly speaking, reconstituted juice is practically no different from directly pressed juice. By vitamin content , minerals, other physico-chemical and nutritional properties they are identical, of course, subject to strict adherence to technology both when concentrating and regenerating the juice.

The only difference is their taste. Moreover, the reconstituted juice can be even tastier and more flavorful than juice direct spin , since the technology for producing juices allows the use of a certain amount of aromatic substances contained, for example, in the peel of fruits, which gives the juice greater flavor richness.

Opportunity long-term storage juices received industrially, is achieved through special packaging and heat treatment. Moreover, the heat treatment mode is adjusted so that vitamins are preserved almost 100%. Their losses, in particular vitamin C, occur mainly during improper storage.

According to experts, optimal timing Storage of juices at the modern technological level of production should not exceed 6-9 months. Most manufacturers take this fact into account, but juices with a shelf life of up to 2 years are available on sale. In this case, the manufacturer guarantees that the fermentation process will not develop in the juice. However, it can be said with a high degree of probability that after a year the content of vitamins in it will decrease, the taste, color and aroma of the juice will also change not for the better.

Can you refuse a glass of juice offered to you? I - no, because both fruit and vegetable juices not only very tasty, but also healthy. Natural juices prepared at home can be prepared for future use and drunk all year round. How pleasant and useful it is to open a jar of apple or cherry juice self-made. And the process of canning juices is quite simple. Juices squeezed from fruits, berries or vegetables are heated, poured into jars, hermetically sealed and pasteurized in hot water. Juices prepared in this way are perfectly stored in a dark, cool place, for example, in a cellar. Nothing complicated, but the pleasure and benefits from such juice will be much greater.

Canning juices at home can be done in two ways: pasteurization and hot filling. The pasteurization method involves heating the juice almost to a boil and pouring it into sterile jars, after which the jars are covered with sterile lids and pasteurized in a water bath at a temperature of about 90 ° C for 20 minutes. Then the lids are sealed tightly. The hot filling method has recently become much more widespread, since the preservation process is much faster. The juice is heated, then boiled over low heat, poured to the top into sterile jars, and immediately sealed with sterile lids. Turn the jars upside down, wrap them in a warm blanket and leave them until they cool completely.

Preparing juice at home is obtained by squeezing fresh, fully ripe, high-quality and healthy fruits, berries or vegetables. When squeezed or pressed, all the most valuable and beneficial substances for the body are extracted from them along with the juice - fruit acids and sugars, mineral compounds, vitamins and essential oils. That's why it's 100% natural canned juices especially useful for both children and adults.

First of all, to ensure that your juice turns out tasty and survives storage well, select for it only whole, fresh fruits and vegetables that have not been touched by various pests. You don’t need to think that, for example, fruits and berries that are not suitable for jam can easily be used for juice. In fact, fruits intended for juicing should not have wormholes, rot or mold. The fruits should be ripe, but again not too overripe.

Now that high-quality fruits have been selected, they need to be thoroughly washed under running water (you can use a shower for this purpose), then peeled from seeds and stalks and crushed so that they better release the juice when squeezed. Soft berries, such as strawberries or raspberries, can be crushed by hand using a masher, and denser fruits can be passed through a meat grinder with a large grid. Some fruits, such as plums and black currants, have difficulty releasing juice, so they
You can put it in a saucepan and heat it in a water bath. To extract juice, you can use either an electric juicer or a manual press.

Some juices are clear on their own. Very good clear juices obtained from cherries, raspberries, black and red currants. Other juices are usually cloudy because they contain suspended particles. To get rid of them, you need to filter the juice through a thin cloth and let it sit in a cold place. Previously, housewives tried to clarify the juices at any cost, for which they filtered through several layers of fabric, settled and drained from the sediment. Modern nutritionists claim that it is juices with pulp that are the most beneficial for the body, especially such as, for example, pumpkin, tomato, plum, apricot, peach, pear and others. Among other things, they retain fiber and pectin substances, which reduce cholesterol levels in the blood and normalize the functioning of the gastrointestinal tract.

After squeezing, the juice is poured into an enamel pan and heated to 80-95°C. Here it is important to heat the juice almost to a boil, but not to boil. Then the juice is filtered and heated again. During the second heating, sugar can be added to sour juices.

The hot juice is poured into jars, which must first be sterilized by holding them over hot steam for about a quarter of an hour or calcining them in the oven. You need to pour almost to the top, this way there is less chance that the juice will spoil. The jars are then sealed with sterilized metal lids. Jars of juice are pasteurized in hot water for about 15-20 minutes.

Now about the hot filling method. To do this, the squeezed juice needs to be heated to 70-75°C, filtered, brought to a boil and boiled for 2-3 minutes, then poured into sterilized jars and rolled up. Immediately after this, the jars should be placed upside down and covered with something warm, for example, an old blanket or blanket.

After cooling, the jars can be turned over and placed in a dark place at room temperature for a week. During this week, jars with low-quality juice will “prove” themselves: their contents will become cloudy and ferment. Only high-quality juice is stored in a dark, cool place. Juice canned at home can be stored for no more than a year.

Well, you already know how to make juice at home, so it’s time to move on to recipes.

Apple juice

Apple juice has long and firmly conquered people's love. It not only tastes good, but and extremely useful. This drink will bring you to your senses after a hard day and relieve fatigue. It will give you energy in the morning, even if you didn't sleep well. And if you have a headache after yesterday's fun, its refreshing taste will quickly bring you back to your senses. Apple juice can be mixed with other juices to make the drink to your own taste. Pear-apple, apple-cherry, apple-rowanberry, currant-apple, etc. are good.

Preparation:
Apples are best suited for making juice. autumn varieties, juicy and not overripe. Wash the sorted raw materials, peel them from seeds, cut them and pass them through an electric juicer or squeeze them manually. Then pour the resulting juice into an enamel pan, add sugar (1 tbsp for 0.5 liters of juice. granulated sugar). Place the pan on the stove and heat until boiling, stirring all the time. Don't boil! Remove from heat immediately after boiling. Then pour the juice into clean, thoroughly pasteurized jars, roll up the lids, turn the bottoms up and leave for a day, wrapped in a blanket. Then you can turn them over and put the finished juice in a dark, cool place.

Plum juice

Preparation:
All varieties of late-ripening plums are suitable for obtaining this juice. Sort the plums, rinse, remove pits and heat over steam bath before the juice begins to release. After this, place the plums under a press and squeeze out the juice. Pour it into prepared dishes and pasteurize from 15 minutes (0.5 l jars) to 30 minutes (1 l jars) at a temperature of 85 ° C. Or heat the juice to a temperature of 90-95 °C, pour into prepared containers and seal.

Strawberry or strawberry juice

Preparation:
Place the prepared berries in an enamel bowl, mash, cover with a lid and leave for 3-4 hours. Then add water at the rate of half a glass of water per 1 kg of berry mass and squeeze out the juice. If the juice does not separate well, heat the mixture to a temperature of 60°C. Then pour the juice into clean jars, seal and pasteurize for 15 minutes (0.5 l jars) to 20 minutes (1 l jars) at a temperature of 85°C.

Raspberry and blackberry juice

Preparation:
For this juice, you should prefer varieties that are intensely colored and have a distinct aroma. These berries are very delicate, they should be processed immediately after picking, since even with short-term storage they cake, juice leaks out of them, and they can become moldy. Clean the collected berries from stems and other impurities, in small portions Rinse quickly, immersing the colander with the berries in water, and remove the sepals. Then squeeze it using a juicer or put it into a juicer. It is better not to add sugar, but to blend sour juice with other, sweeter juices. If you want to mix juices, different berries can be squeezed together.

What could be better on a cold day? winter time than delicious raspberry juice with its unsurpassed aroma! A great summer reminder for kids and adults!

Ingredients:
1 kg raspberries,
150-200 g of water.

Preparation:
Carefully wash the berries and mash them with a wooden pestle. Preheat in enamel pan water to 60°C, place raspberries in it and heat the berries to 60°C with constant stirring. Remove the pan from the heat, cover it with a lid and drain the juice after 15 minutes. Filter it, bring it to a boil and immediately pour it into bottles or jars. Then they can either be sealed or pasteurized at 85°C: for half-liter jars or bottles the time is 15 minutes, for liter jars - 20 minutes, for three-liter jars - 30 minutes.

Some natural juices, no matter how healthy they are, still have to be combined with others to improve their taste and aroma. Sour juices from currants, cherries, plums, mix well with pear or apple. Juice from cherries, raspberries, blueberries, cranberries, black currant very fragrant. It will be good in combination with apple, pear, or gooseberry.

Juice from black, red, white currants

The skin of black currants is quite dense, so for better extraction of juice, the berries must be blanched. To do this, sort them out and rinse them, put them in a colander or a special mesh and place them in boiling water for 4-5 seconds. Squeeze the berries in a juicer (each type separately or together, as desired), strain the juice, bring to a boil, pour into the prepared container and immediately seal it hermetically.

If you want to remember in winter about the past summer with its vegetable abundance, prepare vegetable juice.

Ingredients:
1 l. zucchini juice,
100 g grape leaves,
1 PC. carnations.

Preparation:
Wash the zucchini, peel, chop and squeeze out the juice using a press or juicer. Grape leaves Pour boiling water over it and put it in prepared jars, and put cloves in it. Bring the juice to a boil and pour into jars. Pasteurize the jars for 10 minutes at 90 °C.

Carrots have long been famous for their healing properties. carrot juice useful for people with liver, kidney, of cardio-vascular system. And use it for prevention various diseases simply necessary. Carrot juice for the winter can be prepared in such a way that it remains fresh and retains all its beneficial properties for a long time. for a long time. In addition, this is a product that is unique in terms of preservation. Therefore, when preparing it, you need to take into account all the features. Do not use metal utensils.

Preparation:
Select a few fresh and ripe carrots, wash them well, then peel them. Grind in a food processor, juicer, or squeeze the juice out of grated carrots using a press.

Then give the juice some time to settle. Remove the sediment and strain. Pour the liquid into a saucepan of suitable volume and heat to 85°C.
Immediately pour the heated juice into bottles or jars prepared in advance. Don't fill them to the brim. Then seal and sterilize for half an hour at 110 degrees.

Mixed vegetable juices

Recipe No. 1

Ingredients:
1 l. tomato juice,
1 l. carrot juice,
1 l. pumpkin juice,
dill seeds, salt to taste.

Preparation:
Mix the juices, add dill and salt and boil for 5 minutes. While hot, pour into prepared jars and roll up.

Recipe No. 2

Ingredients:
1 liter of tomato juice,
0.25 l sauerkraut juice,
salt, sugar to taste.

Preparation:
Mix the juices, add salt and sugar, bring to a boil and pour into prepared jars. Pasteurize half-liter jars for 15 minutes, liter jars for 20 minutes at a temperature of 80 °C.

By the way, the juice can be frozen in a bottle for the winter. Try it, you and your loved ones will love frozen juices and you will be happy to make them every year.

Frozen juice in a bottle

To freeze juice, you need plastic bottles, which are used for packaging. drinking water. Fresh Juice pour into the bottle, squeeze the bottle slightly to force out the air, and close tightly. Then wash the bottle, dry it and put it in the freezer. Before use, the frozen juice bottle must be removed from freezer and shift to bottom shelf refrigerator. In a day the bottle will thaw. With this juice you can cook compote, jelly, and prepare sauces and gravies with it. It depends on the type of berries you juiced. But it’s better, of course, to drink it.

Making juice at home is simple, tasty and healthy. Enjoy your homemade juices! Bon appetit!

Larisa Shuftaykina

How is concentrated juice made?

Fruit selection and first stage of production

We purchase ready-made concentrated juice, since we cannot produce it ourselves: we do not have the required quantity and variety of fruits. We work with trusted suppliers who grow the fruits for us on plantations and process them at a factory in close proximity to reduce delivery time and maintain the quality of the juice. For it, special varieties of fruits are used - with greater juiciness.

The process of recovering juice from concentrate is as follows. The juice concentrate is heated for 30-40 seconds to 100-110°C, held for 3-4 seconds, and then cooled to room temperature. Just enough is poured into the “steamed” concentrate clean water, how much was evaporated earlier. Important nuance: Reconstitution of the concentrate with water should be carried out in the same way as evaporation, i.e. if evaporation was carried out in 3 cycles, then recovery should be carried out only in 3 cycles. Then you get 100% juice, which taste characteristics not inferior to natural. Sometimes juice is added to 100% natural flavors, obtained from the peel of the fruit. To stabilize the color, ascorbic acid can be added to the juice, which is not done often.

During recovery, the so-called Recovery Flavor can be added to the juice, i.e. that complex of aroma-forming substances that was separated from directly pressed juice before it was concentrated or a complex aroma obtained by other technologies from fruits of the corresponding name.

People also have “dry” or powdered juices. All of them are made exclusively from food additives- sweeteners, acidifiers, opacifiers, dyes and artificial flavors - and cannot claim to be juices, nectars and fruit drinks. True, all the ingredients of these powders are approved for production and use."

Concentrated juices are not intended for direct consumption and are used for the production of reconstituted juices, nectars and juice drinks, as well as for the production of other products, e.g. fruit jellies, fillings, etc. Therefore, it is very rarely supplied in small retail packaging.

By appearance the concentrated juice resembles a thick syrup, similar in color to the color of the fruit from which it is made. Selected species frozen juices, as well as juices containing pulp, in concentrated form resemble flowing popsicles. It should be especially noted that frozen juice concentrate should not contain ice crystals.

Concentrated juice is obtained by processing directly pressed juice. To do this, directly pressed juice is concentrated using one of the following methods - evaporation of water, freezing of water or the membrane method.

The evaporation technology (Fig. 13) is as follows: natural juice heated on special baking sheets, but not brought to boiling temperature, since boiling will simply destroy everything useful material. The result is a substance very similar to viscous jam. This mass (concentrate) is then packed into aseptic barrels or tankers, frozen and sent to the juice manufacturer.

The principle of freezing completely repeats evaporation, only the water is removed by exposure to cold. By the way, many experts believe that the principle of freezing is much better, since more useful substances are still lost when heated.

Membrane method - the juice is pressed through a membrane with small holes. The water leaks out, leaving the larger molecules in the juice to remain in the syrup.

As a rule, no additional sugar or other sweeteners are added to concentrated juices.

Different amounts of concentrated juice are obtained from different fruits. So, for example, from 1000 kg of oranges, about 100 kg of concentrated juice with 62 °Brix is ​​obtained, i.e. to obtain 1000 kg of concentrated juice with the specified content of soluble solids, 10 tons of oranges are required. To obtain 1000 kg of concentrated pineapple juice at 62°Brix a similar amount of fruit is used. The yield of concentrated apple juice is higher and is usually 1340 kg (70 °Brix) from 10 tons of apples.

There are objective differences in the taste of concentrates produced in different years, in different countries, from different varieties the same fruit.

Concentrated juice is preserved in two ways: by strong cooling (freezing), for example, to a temperature of -18°...-20°C, or by short-term thermal heating - pasteurization.

Frozen concentrated juices are usually supplied in bulk tanks or containers (in vehicles equipped with refrigeration units at temperatures below 0°C).

The shelf life of frozen concentrated juices from the date of production is 365 days at t= -10°C and 550 days at t= -18°C. An increase in temperature above 0°C leads to a sharp decrease in the shelf life of frozen concentrated juices (up to 7 days at +5°C or less).