Filling and Containing

 

Filling and Containing

 
You can use glass or plastic containers. The container is filled completely when the nectar is at 85 degrees C. at least and is closed right away. Before cooling it the bottle is inverted for 10 minutes so as to form an empty space and to get it to close hermetically. This also reduces the risk of contamination.

Cooling
The product needs to be cooled quickly to reduce the loss of aroma, flavor and consistency. This can be done by allowing the bottles to cool at a normal temperature. When you have a big production, continual cooling works better, since the transference of heat is quicker.

Labeling and Storing
Labeling and storing is the final stage of the process.

Elaboration Process Of Apple And Peach Nectars

Apple

  • Weigh
  • Select and classify
  • Wash
  • Cut in ¼ and submerge in a meta bisulphite sodium solution of 0.05%
  • Scald in water of 90 to 100 degrees C. for 5 to 10 minutes
  • Mash
  • Refine
  • Standardize – Sugar content: brix degree = 12.5 – 13 / Stabilizer: 0.07% - 0.12%
  • Homogenize
  • Pasteurize – Preservative: 0.03% - 0.05%
  • Contain
  • Cool
  • Label
  • Commercialize

Peach

  • Weigh
  • Select
  • Wash
  • Scald in water at 90 to 100 degrees C. for 5 to 10 minutes
  • Peel
  • Mash
  • Refine
  • Standardize – Pulp dilution/water: 1:2 – 2.5 / Sugar content: Brix degree = 12.5 – 13 / Stabilizer: 0.05% - 0.075%
  • Pasteurize – Preservative: 0.03% - 0.05%
  • Contain
  • Cool
  • Label
  • Commercialize

Elaboration Process Of Mango And Pineapple Nectars

  • Weigh
  • Select and classify
  • Wash
  • Scald in water at 90 to 100 degrees C. for 5 to 10 minutes
  • Peel
  • Mash
  • Refine
  • Standardize – Pulp dilution/water: 1: 2.5 – 3.5 / Sugar content: Brix degree = 12.5 – 13 / Citric acid: pH = 3.3 – 3.5 / Stabilizer: 0.03% – 0.07%
  • Pasteurize – Preservative: 0.03% - 0.05%
  • Contain
  • Cool
  • Label
  • Commercialize

Pineapple

  • Weigh
  • Select and classify
  • Wash
  • Chop – Submerge in meta bisulphite sodium solution at 0.05%
  • Blend
  • Sieve
  • Refine
  • Standardize – Pulp dilution/water: 1: 2 – 3.5 / Sugar content: Brix degree = 12.5 – 13 / Citric acid: pH = 3.3 – 3.5 / Stabilizer: 0.1% - 0.25%
  • Pasteurize – Preservative: 0.03% - 0.05%
  • Contain
  • Cool
  • Label
  • Commercialize

 

 

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