配方类型:

FOOD PRODUCTS

配方说明:

concord Grape Juice

配方组成:

Concord grapes are ordinarily stemmed, crushed and heated before
pressing to facilitate color extraction and to improve the flavor of the
juice. Treatment of the hot crush with KLERZYME before pressing
materially increases the pressing rate and the yield of juice, and
substantially reduces the quantity of pressing aid needed. KLERZYME does
not adversely affect the color of Concord grape juice even after
treatment for 24 hours at 115'F
Add to crush
storage
prior to
Add to single
concentrating
application
Add to juice
strength juice
during cold

配制方法:

The crushed grapes are heated to 130'F and treated with KLERZYME for 20 to 60 minutes. Depending upon the nature of the grapes and upon individual plant practices, temperatures may vary from 120'F-140'F and the time of treatment from 15 to 90 minutes.
In the manufacture of concentrated grape juice, particularly 3 to 1 or higher concentrates, complete depectinization of the single strength juice is required to prevent fouling of the concentrating equipment and also to prevent gelling during storage. For treatment of single strength juice prior to concentrating we recommend the use of either 8 oz. of KLERZYME 200 or 16 oz.l of KLERZYME liquid 100 per 1000 gallons of juice. The enzyme treatment is usually carried out at 110'F to 120'F for 30 to 60 minutes. The quantity of KLERZYME needed will depend in large measure upon the degree of depectinization accomplished prior to pressing and also upon the amount of pectinase enzyme remaining in the grape juice.