Dilution, PH and Brix Degrees

Next we will present the dilution, pH and brix degrees recommended for some fruit.

Pulp: Water

Guanabana
Dilution 1: 3.5 - 4
PH 3.5
Brix degree 13

Orange
Dilution 1: 4 - 5
PH 3.5
Brix degree 13

Peach
Dilution 1: 2.5 – 3
PH 3.8
Brix degree 12.5 – 13

Tamarind
Dilution 1: 10 – 12
PH 3.8
Brix degree 15

Mango
Dilution 1: 2.5 – 3.5
PH 3.8
Brix degree 12.5

Cactus Fruit
Dilution 1: 3 – 3.5
PH 3.8
Brix degree 13

Passion Fruit
Dilution 1: 2 – 2.5
PH 3.5
Brix degree 13

Pineapple
Dilution 1: 2 – 3.5
PH 3.5
Brix degree 12.5 – 13

Apple
Dilution 1: 2 – 3.5
PH 3.8
Brix degree 12.5 – 13

Red Grape
Dilution 1: 2.5 – 3.5
PH 3.8
Brix degree 13

During the standardizing process you will need to keep the following in mind: pH is regulated by adding citric acid. Generally, it should be under 4.5, since too much acid destroys microorganisms.

The amount of sugar (brix degrees) is regulated by adding white refined sugar.

Lets imagine you want to make pineapple nectar of 12.5 brix degrees and that you have the following:

Weight of the pulp: 14 kilograms
Recommended dilution (pulp: boiling water): 1: 2.5
Water added: 35 liters
Diluted brix degree: 3

Then you can determine the amount of sugar you will need to add by a balance of solids:

(14 + 28) + x(100) = (x + 14 + 35) (12.5)
126 + 100x = 12.5 x + 612.5
x = 5.56 kilograms of sugar

The recommended stabilizing proportion is of 0.5% at most (5 grams or one teaspoon per liter of diluted juice). As far as the preservative goes, it is included at 0.1% at most (1 gram per liter of diluted juice), of sodium benzoate.

Homogenizing
Homogenizing allows the ingredients to become united. One way is to stir the pulp until dissolving and mixing the added ingredients and the rest of the ingredients. This homogenized mixture is then heated, before it reaches a pasteurization temperature.

Pasteurizing
This is done in order to destroy the microorganisms. It can be done by heating the mixture.

At 85 degrees C. for 5 to 10 minutes
At 97 degrees C. for 30 seconds and cooling it quickly
At 60 degrees C. for 30 minutes.

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