1. Raw Materials: Fresh strawberries, sugar, citric acid, sodium benzoate, and pectinase are the main ingredients used in this process.
2. Process Flow: The production begins with selecting high-quality raw materials, followed by cleaning, crushing, enzymatic treatment, juice extraction, degassing, clarification, blending, sterilization, canning, sealing, cooling, and finally, the finished product is ready for packaging and storage.
3. Operating Methods
(1) Raw Material Selection: Only fresh, mature strawberries with a normal flavor, no pests, and no signs of mold should be chosen to ensure the best quality of the final product.
(2) Cleaning: Soak the strawberries in a 5% detergent solution for 3 minutes, then rinse thoroughly under running water to remove any dirt or impurities.
(3) Crushing and Enzyme Addition: To maximize juice yield, the strawberries are crushed and treated with pectinase. The recommended dosage is 0.05% of the fruit's weight. The optimal temperature for the enzyme to work effectively is between 40-42°C, and the reaction time is approximately 2 hours.
(4) Juice Extraction: After crushing, add 5% cottonseed hull as a filter aid to the slurry to improve juice yield. The mixture is then pressed using a capsule press, and large particles are filtered out to obtain a clearer juice.
(5) Degassing: This step involves removing air bubbles from the juice to prevent oxidation. After degassing, preheat the juice to enhance the efficiency of the enzymatic process.
(6) Clarification: Allow the juice to settle for some time, then filter it to achieve a clear and bright appearance.
(7) Blending: Add sugar and citric acid to adjust the taste. The final product should have a sugar content of 11%-12%, a total acidity of 0.79%, and 0.1% sodium benzoate for preservation.
(8) Sterilization: Two methods are commonly used—high-temperature short-time (HTST) sterilization at 121°C for 10 seconds, or pasteurization at 76.6–82.2°C for 20–30 minutes, depending on the desired shelf life and product characteristics.
(9) Canning: Before filling, the containers must be sterilized. Since strawberries are highly acidic, they can corrode tinplate cans. Therefore, acid-resistant materials are essential. Once filled, the cans are sealed immediately, cooled to below 40°C, and then packaged, stored, and inspected before being released for sale.
4. Quality Requirements: The finished product should have a consistent red or purple color, a glossy appearance, and a sweet-sour balance with a fresh strawberry aroma. It must be clear and transparent without any suspended particles. The sugar content should range from 11% to 12%, and the total acidity should be around 0.79%. These standards ensure the product meets both consumer expectations and food safety regulations.
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