The Elaboration Process
In general the elaboration flow for the elaboration of fruit nectars responds to the following scheme. In the next part we are going to point out each step of the process.
The fruit is:
- Weighed
- Selected
- Washed
- Peeled
- Whitened
- Mashed
- Refined
- Standardized
- Homogenized
- Pasteurized
- Contained
- Cooled
- Labeled
- Stored
Weighing
This operation will allow you to determine the performance that can be obtained from the fruit.
Selecting
During the selection process, the rotten and bruised fruit is discarded.
Washing
This helps to eliminate the foreign matter stuck to the fruit. This can be done by immersion, agitation, spraying, or sprinkling. Then the fruit needs to get disinfected in order to eliminate the microorganisms. This is done by submerging it in a disinfecting solution for a few minutes.
Peeling
This can be done either before or after the fruit has been precooked. If you intend to do it before, you will need to work quickly to avoid the fruit from darkening. Peeling can be done either manually or mechanically. Hot water, steam, or chemical substances such as hydroxide sodium or caustic soda can also be used.
During chemical peeling, the fruit is submerged in soda for 20 to 60 seconds. The soda concentration depends on how ripe the fruit is (less ripe fruit needs more concentrated soda). Bleach solution should be at 80 degrees C. and have a concentration of 1 to 2.5%.
The materials used should be made out of stainless steel or clay, since soda is corrosive. After submerging the fruit it must be taken out and rinsed, to the contrary it will darken very quickly.
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