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Concentrated juice how to dilute. concentrated juice

Indeed, Goodini is a blend of reconstituted juices. Our partners around the world grow local fruits and vegetables. Juice is squeezed immediately after harvest - to preserve original taste fresh fruit as well as vitamins and others useful material. Then, in a gentle mode, water is evaporated from the juice - it takes up to 50% of the volume, depending on which fruit the drink is made from. Only water is removed: minerals, vitamins, particles of pulp - everything important remains in place. This is how concentrated juice is obtained from the freshest, freshly harvested fruits and vegetables. By consistency, it is similar to honey, if we are talking about, for example, orange juice. Or on mashed potatoes, if we are talking about plum juice.

What's next

concentrated juice poured into aseptic barrels with a volume of 200 liters, less often - into tanks. And then they are sent to Moscow for the production of Ochakovo. Here we restore the concentrated juice. We add to it exactly as much water as was withdrawn during the manufacture of concentrated juice. We pre-purify the water and balance the composition of salts at our own water treatment station. It was designed and manufactured for us by the German company Chriwa Wasser-Aufbereitungstechnik GmbH. What was taken away - exactly what was returned to the juice back. No homework, tap water or sugar. Yes, we do not add sugar to juices, because we restore only high-quality concentrates from ripe fruits and vegetables. The taste of Goodini is so rich due to the natural sugars that are originally found in ripened fruits.

Why is it so

The freshness of taste and benefits are preserved better if the fruits are processed immediately after harvest. They do not deform during transportation and do not deteriorate during storage. In addition, it is cheaper: if you carry whole fruits, the juice will turn out to be unreasonably expensive due to the fact that the cargo is too bulky, heavy and perishable.

We get concentrated juices from different cities and countries from selected suppliers. Citrus fruits - from Brazil, juicy tomatoes- from Chile, beets - from Germany, and cherries and apples - from the Oryol, Tambov and Lipetsk regions. One thing is invariable: concentrated juice is prepared from freshly picked ripe vegetables and fruits. This is important for us, so we do not use cheap concentrated juices from China.

Drink to your health!

Concentrated juices are widely available and in their own nutritional properties are similar to ordinary juice if properly prepared. However, not all concentrated juices are the same. As well as regular juices Some juice concentrates are healthier than others.

What is concentrated juice?

Concentrated juice is generally a frozen concentrated form of juices and juice-based drinks. To properly prepare concentrated juice, simply add the amount of water indicated on the label to the concentrate. Such juices can be stored frozen until you are ready to use them, which prolongs the freshness of the product. Juices are easy to make, although it may not be as convenient as buying regular juices ready to drink.

Which concentrated juice is healthier?

To avoid added sugar, which is often present in ready-made mixes, choose juice concentrates that state that they are 100 percent juice on the label. Read the ingredient list to be sure of the content. fruit juice and the absence of sugar and syrups with high content fructose. Juice shakes or juice drinks usually contain added sugar and are not 100% fruit juice.

Calorie content of concentrated juice

When diluted with water, 100% juice concentrates contain the same number of calories as regular juices. For example, 100 percent grape juice from Welch's frozen concentrate ready-made contains 140 calories per cup. However, in concentrated form, the same grape juice contains 140 calories per ¼ cup. If you want to further reduce the calorie content of already prepared juice, add more water than recommended on the label.

What to Watch Out for in Concentrated Juice

Although 100% fruit juice concentrate that is properly prepared is usually rich in vitamin C and can be classified as a fruit, you should not drink too much of it. The concentrate, even 100%, contains natural sugar, but does not contain other important nutrients, except for vitamin C. It lacks fiber and other vitamins found in fresh fruit. Children who drink too much of this juice are not getting key nutrients such as calcium, protein and fiber. Nutritionists recommend eating 2 cups of fruit or drinking 2 cups of fruit juice, or both, for a daily intake of 2,000 calories.


Beauty and Health Health Nutrition

How often do people, when buying juice in a store, pay attention to the inscription “reconstituted”? And who thought at least once about what, in fact, it was restored from? And in general - what are juices made of, the consumption of which is increasing every year, because many have made it a rule to drink a certain amount of juice per day, considering this a sign of a healthy lifestyle?

There are so many questions that in most cases can be answered with only one answer - concentrated juice. It is from it (in most cases - in 90%) that all types of juices that we see in retail are made.

What is concentrated juice and what is it eaten with

Let's make a reservation right away - they don’t drink or eat concentrated juice, because this product is not for “direct consumption”. This is a blank in order to “restore” juice from it later. This is a concentrate of vegetables or fruits, which is obtained by evaporating excess liquid from freshly squeezed juice. How does this happen? During the harvest, berries, fruits or vegetables enter the factory, where they are washed, cleaned, crushed and juice is squeezed out of them under pressure. This is the freshly squeezed one. Further, this workpiece is evaporated to about half the volume, and the result is a concentrate - a thick and viscous consistency. Of course, this is a primitive description of the concentrated juice production process, but why do we need technological tricks when everything is clear anyway.

However, a juice factory is not home kitchen where everything boils in pots. The fact is that the concentrate is evaporated at low pressure, which helps to preserve vitamins and microelements, which are so rich in all juices. And one more nuance - a lot evaporates during boiling essential oils, which in the factory conditions do not go anywhere. They are caught by special traps and then added to the same juice to give it flavor. These substances are scientifically called "aromatic".

Then on a short time- less than a minute - concentrated juice brought to 92°C to prevent microbiological spoilage- that is, simply fermentation. Then the juice waits either for clarification with the help of special filters, or it remains cloudy - it depends on its subsequent purpose.

After that concentrated juice waiting to be moved to special tanks, where it is stored until transported around the world - to where it will already be made into reconstituted juices or nectars. All containers for storage and transportation of juice have aseptic properties. Sometimes juices are mixed together to get interesting flavor combinations for the enjoyment of consumers. Moreover, in one tank there may be an apple from China and a carrot from Israel, as well as pears from Turkey. Truly an international juice!

Fruit for the production of concentrated juice

A strange question - of course, where they grow. Moreover, juice producers know where the sweetest apples and the most tart cherries grow, as well as other characteristics of fruits and vegetables. Now we will know about it. For example, oranges for a delicious orange juice brought from Brazil and China. Sour apples grow in Russia, sweet apples are supplied by China, tomato juice concentrate by Turkey and Iran, red berry concentrate by Germany, and concentrates from multifruits and exotic fruits America supplies us. Yes, these countries supply juice factories with fruit concentrates, because making concentrated juice where fruits grow is much more profitable than transporting tons of them to the factory. Moreover, the factories are closely monitoring in which countries a good harvest of certain fruits has been born in order to purchase high-quality semi-finished products for their production there. They get it frozen or hermetically sealed, and only then they get reconstituted juice from it. The whole process takes place in closed pipes and containers, huge tanks and on a conveyor, where the concentrates are diluted with water, enriched with additional additives, pasteurized and poured into packaging.

To get an even bigger picture of where we get concentrated juice, to name a few more countries: Thailand supplies pineapple concentrate, Cuba - orange, India - mango concentrate, Israel and Argentina supply lemon juice, Ecuador - banana puree, South Africa, Uzbekistan and Chile - apricot puree, Ecuador - passion fruit concentrate.

Concentrated Juice - Exchange Commodity, and many major juice producers buy it from large wholesalers in Rotterdam. It is there that blending (mixing different types) and blending (mixing in certain proportions) of concentrates, and they are brought to standard quality indicators.

Other manufacturers prefer to buy concentrates directly - where they are made. At the same time, the best concentrated juice is selected according to the best prices, because any factory is interested in quality raw materials.

Here we come to a very interesting question: Why are juice prices so different? Because the quality of the concentrated juice from which they are produced varies.

Specialists divide the concentrate into three categories:

juice of the first pressing is the best, it is called "premium"; juice with the presence of pulp is called "standard"; pulp with little juice present is called "pulp wash".

In the vast majority of cases, juice is made from a concentrate of the second category.

The benefits of concentrated juice

It is already clear that the usefulness of the juice that we buy in the store directly depends on how many useful substances are contained in the concentrated juice. Without going into details, we will refer to the words of the employees of one of the laboratories that works at the juice factory. They claim that all juices are very useful, because the finished mixture, which contains vitamins and trace elements, is additionally added to the concentrate. And the heating of the mass for its pasteurization occurs very quickly. So vitamins do not have time to collapse. As for such delicate vitamin C, which is destroyed even with slight heating, a solution has also been found here: acerola cherry concentrate is added to the juice. Why is it good? Vitamin C, contained in the cherry of this variety, is not destroyed even with prolonged heating. But not everything is so rosy, and when diluting and further working with the concentrate, some of the antioxidants and pectins disappear, so it would be wrong to say that this juice contains all the properties of fresh fruits.

Immediately there is a comparison of reconstituted juice with freshly squeezed, not in favor of the first. Experts give a clear answer to this: if you just squeezed the juice and drank it, then this is the most healthy drink. However, do you know how long this apple or orange lay in the warehouse, how long it traveled to you by sea or by land? After all, I apples already 3 months after harvesting begin to lose beneficial features, oranges - in six months. In addition, freshly squeezed juices are made using a technology that involves the collection unripe fruits. Then they are ripened by processing with special substances, and then the juice is squeezed out of them. So it is unnecessary to say that this juice is more useful than reconstituted.

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The production of concentrated juices was invented for convenience, this is an intermediate phase between freshly squeezed juice and reconstituted juice that fills store shelves. The usefulness of such raw materials raises doubts among consumers. Are they justified?

Production technology

Juices can be divided according to the method of production and purpose into types: freshly squeezed, direct extraction, concentrated and reconstituted. To obtain concentrated juices, it is necessary to remove all excess water. Freshly squeezed - directly squeezed juice that has not undergone any processing. The production of concentrated juices is carried out in three ways:

Evaporation. The juice is placed in special vacuum trays and heated. Do not bring to a boil, so that all the beneficial properties of the juice are preserved. As a result of evaporation, a viscous, viscous mass is obtained, reminiscent of honey. Freezing. The opposite process to evaporation, excess water is not evaporated, but frozen out. Membrane method. The juice is passed through a perforated membrane that separates the water molecules from everything else.

After receiving the concentrate, it is either frozen or pasteurized and canned for further transportation to the final product manufacturing plant. Under proper storage conditions, it is good for 6 months to a year. Give different fruits different amount concentrate. Fruits collected in different countries, give a different taste of the concentrate. The same applies to the year of harvest and variety of fruits.

Specifications (GOST R 52185-2003)

The conditions for the production of concentrated juices are determined by the State Standard. Fruit juices, concentrated specifications which are observed in accordance with the norms, become a safe raw material for further use. Here are the requirements for the raw materials used. The use of concentrated aromatic substances obtained from fruits of the same species is allowed. It is allowed to use imported raw materials with suitable GOST characteristics and safety indicators. The use of natural and artificial dyes, flavorings, preservatives, except sorbic acid.

Packaging containers, consumer or transport, must be hermetically sealed, ensure the safety of products throughout the entire shelf life. Juices packed in glass containers must be protected from sun rays and light. Expiration dates and storage conditions are set by the manufacturer.

The marking must contain the name of the juice, the manufacturer, its location, net weight, method of consumption, nutritional value, expiration date, storage conditions, type of juice - clarified or unclarified.

What are juice concentrates for? Usage

Concentrated juices are not intended to be used as food. They are an intermediate product, a raw material. Reconstituted juices are made from them, which are then sold in stores, and also added to jelly, jam, and other products. When the juice is restored, it goes through the reverse procedure - water returns to it. The recovery technology includes several stages, the concentrate heats up sharply, then cools just as quickly, and is added sterile pure water, sugar or other sweeteners, and natural flavors lost during the concentration process.

This is how the well-known juice is obtained, which can be bought at any store. In terms of its qualities, it is no different from straight-pressed juice, it has the same properties and a set of vitamins. Why use such difficult process? Concentrated juices take up less space than freshly squeezed juices, making them easier to transport and store. This technology facilitates transportation from other countries. Another plus is that the concentrate can be stored long time, while retaining all useful properties.

Classification

Concentrated juices are produced from various fruits in the countries where these fruits grow. This happens for obvious reasons - it's easier and cheaper. For Russia, the state standard defines a list of names of concentrated fruit juices: lingonberry, cherry plum, raspberry, cherry, pear, sea buckthorn, strawberry, apple, blueberry, grape, blueberry, cranberry, blackcurrant, blackberry, plum, cherry, chokeberry, redcurrant.

According to the manufacturing method, concentrated juices are divided into clarified (freed from all solid particles until transparent) and non-clarified (with suspensions). According to the canning method, concentrated juice can be frozen at a temperature not higher than -18 degrees, sterilized, unsterilized.

Apple juice

Manufacturing apple juice begins with the collection of raw materials - fruits of a certain variety. In production, cleaning, quality control of fruits and removal of spoiled apples are carried out. By pressing, directly squeezed juice is obtained, from which a concentrate will be prepared. Concentrated apple juice is mainly produced by evaporation. First, it is placed in a centrifuge, where it is cleaned of suspensions. Then it is heated in a special installation, the juice loses 15% of the water of the total volume and the aromatic substances contained in it, which are separately concentrated and packaged. The remains of raw materials without aromatic substances are clarified with enzymes, then passed through filters to obtain clear juice, then evaporated to obtain 70% dry matter.

Apple juice concentrate has a rich chemical composition. It contains the amino acids leucine, valine, lysine, serine, alanine, phenylalanine, tyrosine, asparagine, threonine, aminobutyric, aspartic, glutamic acids. It has a large number of monosaccharides, but most of all it contains amine nitrogen.

Lemon juice

Lemons do not produce concentrates like other fruits. The so-called concentrated lemon juice is in liquid form and is produced and sold by several companies for home use in miniature plastic packaging. In view of their palatability lemon juice is used in small quantities, and it makes no sense to make a thick concentrate out of it and transport it in huge tanks.

Fresh lemon already contains highly concentrated juice. It is impossible to use it undiluted, it will cause irritation of the mucous membranes of the digestive organs and damage to tooth enamel, as it contains organic acids. Lemon juice used in cooking as a dressing for salads, seasoning for meat or fish.

Grape juice

Juice is squeezed from fresh grapes, which is filtered until a transparent raw material is formed. From the resulting clarified juice receive a concentrate in special devices under vacuum. This method retains all the beneficial properties of grapes. The resulting concentrate is placed in a metal or glass container for storage or transportation. It should be stored at a temperature not exceeding 20 degrees.

Concentrated grape juice is used not only for subsequent restoration, but also in the production of wine, soft drinks, confectionery and dairy industries.

Store juice myths

There is an opinion that packaged juices are not natural and are produced using preservatives or other chemicals. Having understood the production technique, which is actually simple and understandable, we can conclude the opposite: this is nothing more than a myth. Juices concentrated - natural semi-finished product. Water is removed from it only for the convenience of transportation between countries. And when restored, they add it back, the juice acquires its original form with virtually no loss. useful components. The only permitted preservative in juices - sorbic acid - is safe for humans. Also, aseptic packaging without the use of preservatives for up to a year helps to preserve the freshness of the juice. In addition, juices restored from concentrate retain all the benefits of the fruits from which they are made.

Selection of fruits and the first stage of production

We buy ready-made concentrated juice, since we cannot produce it ourselves: no the right amount and variety of fruits. We work with trusted suppliers who grow our fruit on plantations and process it at a plant in close proximity to reduce delivery time and maintain the quality of the juice. For it, special varieties of fruits are used - with greater juiciness.

After sorting, the fruits are thoroughly washed and sent for pressing in special machines. Part of the water is removed from freshly squeezed juice using evaporation technology and concentrated juice is obtained. Outwardly, it resembles a thick viscous liquid, similar in consistency to liquid honey or fruit puree. It is made in order to simply transport it over long distances, otherwise the juice cannot be stored.

Quality is controlled in several stages: checking fruits, berries or vegetables for several indicators, starting with visual (ripeness and freshness, compliance with size standards) and ending with laboratory ones, that is, according to physical and chemical indicators; control of the finished concentrated juice for microbiological and organoleptic (taste, color, smell) indicators - the product must comply with food safety requirements, specifications. For example, if it is indicated that the juice is clarified, they check how much.

Concentrated juice can be of two types depending on the feedstock: thicker (mashed potatoes) and more liquid (juice). To transport puree, it is packaged, frozen and supported during transportation. low temperature; the juice is packaged and not frozen, but only placed in a chamber with a cool temperature. After that, the concentrate is sent to our Lebedyansky plant.

As for the evaporated water, it is used at further stages: first, at the time of evaporation, aromatic substances are obtained from it, which are cooled, due to which they become water again, packaged and transported along with the concentrate. At the next (our) production, already at the moment of diluting the juice with water, they are returned back.

Second stage of production

Our production starts directly from concentrated juice. The juice must be restored so that the proportions of the concentrate and water correspond to the original version (hence the name of the juice - “restored”), are balanced, therefore, for each juice - apple, orange, grape, and so on - there are water proportions. In addition, the proportion depends on the variety and region of fruit growth - this is the main difference between the same orange juices from different brands (for example, oranges from Brazil are very different from oranges from Italy). It also matters whether the juice is clarified or with pulp.

Together with water, aromatic substances obtained at the initial stage during the evaporation of water from the juice are added to the concentrated juice.

Water

The water used in the production process undergoes special treatment and purification. It is extracted from natural wells and is purified by filters in several stages before entering production. For example, coal - to ensure compliance with standards for organoleptic indicators, that is, to exclude any extraneous tastes and odors. Then the water is purified from salts, which in content exceed the limit set by the standards for juices.

Heat treatment and packaging

Next, the juice is subjected to gentle heat treatment, that is, rapid heating to 95 degrees for 30 seconds (product pasteurization), and rapid cooling before bottling. This process allows, on the one hand, to make the product safe in terms of microbiological indicators, and on the other hand, to preserve the maximum of vitamins and minerals.

After that, aseptic (without air access) packaging of juice takes place on special filling machines in a combined multi-layer package. This technology provides long term product storage even when room temperature(For closed package J7 juice has a shelf life of approximately one year). If you opened the package, then the juice must be consumed within a day: when you open the package, live microflora from the air of the room where it is stored gets into the juice, so it cannot be stored for a long time.

juice and nectar

There are two types of reconstituted juices: 100% and nectars. In one hundred percent, there can be nothing superfluous, only concentrated juice and the amount of water that is necessary to replenish the initial balance of the liquid; We also indicate the composition on the packaging - this is a legal requirement. A little more water is added to nectar concentrated juice (its share here is usually from 20 to 50%) than was originally in the juice in order to achieve the most suitable consistency for consumption. In addition, add sugar or sugar syrup or acidifiers (despite the content of their own acids in fruits, they are not always enough), such as citric or tartaric acid (referred to as “acidity regulator” in the composition). This applies to fruits from which you cannot make juice without adding additional ingredients due to their high acidity (lemon, passion fruit) or pulp density (peach, mango, apricot, banana).

The same with cherries: it will simply be impossible to drink the juice from it, since it is very sour, so they make nectar. It happens like this: natural concentrated juice (and sometimes fruit puree) goes into large containers of the blending shop, sugar syrup goes there in accordance with the recipe. After blending (in this case- dilution with water), the finished product again passes the control of the factory laboratory for compliance with organoleptic and physico-chemical parameters and enters the bottling line.

After bottling the nectar into bags, the product from each batch is selected for another quality check - already finished product. In addition, several packages of juice from each batch are selected for storage in a special storage - if necessary, in the future, you can always check the quality of the product from a particular batch.

The difference between juices from different manufacturers

As I have already said, the main difference between the same orange juices from different brands is the variety and region of fruit growth. For some juices, fruits are chosen sweeter, for others - sourer. For example, Russian apples are more acidic than those from southern European countries, but consumers have different tastes, and we try to take them into account. Everything depends on the variety: taste, saturation, color, density. Dyes are not added to any juices. Saturation is regulated by water, taste - by sugar or acidifiers. The amount of concentrated juice should be at least 20%. Also, the juice can be clarified or left with pulp. According to these parameters, juices differ.

About direct juices

Direct pressed juices Russian market are present at all Not large quantities, usually produced by small companies. In our conditions, it is very difficult to do this, especially in large quantities: we need plantations close to production and summer is practically all year round. But there are countries, such as the United States, where, on the contrary, most juices are first-pressed, since there is no problem of transporting fruits to production.

Every year the consumption of juices and juice-containing drinks in Russia is growing - in terms of the number of liters drunk per capita, we will soon catch up with Europe and America. Analysts explain this by the desire of citizens for a healthy lifestyle. However, without arguing about tastes, many consumers doubt the usefulness of juices.


Juices and juice-containing drinks are a familiar product for us. True, the juice that was sold in stores until the early 90s did not resemble modern products either in appearance or taste. Until the appearance in 1992 of the familiar to current customers carton package juice poured into glass jars volume of 1 l and 3 l. Grocery stores and catering outlets sold juice "on tap" - from glass cones. The contents of the cans and cones were exclusively of domestic origin - according to the State Statistics Committee, the Soviet canning industry annually produced about 550 million liters of juices, nectars and juice-containing drinks from local raw materials.

Since mangoes and pineapples do not grow in our country, the motherland generously gave citizens water with birch sap, as well as apple and tomato juice, which formed the basis of the assortment. In much smaller quantities, juices and drinks were produced from plums, grapes, pears, pomegranates, peaches and apricots. Almost all juices were made directly at the place of growth of raw materials according to traditional technology straight-pressed: fruits and vegetables were peeled, juiced, water and sugar added if necessary, and clarified citric acid, after which they were pasteurized and poured into jars.

Over the past 15 years, the situation on the store shelves has changed dramatically: the choice has become much larger, the packaging is more convenient and aesthetic, and the technology industrial production now completely different. But the tastes of consumers, oddly enough, have not changed much: of the variety of juices, buyers most often choose orange, apple and tomato (40% of all juice products), giving preference to products of domestic manufacturers. According to TGI Russia, imports now account for less than 20% of the market. The remaining 80% is shared by the four largest players. Moreover, the market leader produces more juice than the entire Soviet canning industry. So, according to the calculations of the company "Business Analytics", "Lebedyansky" ("I", " Orchard”, “Tonus”) produced 781 million liters of juices and juice-containing drinks in 2006; owned coca-cola company“Multon” (“Good”, Rich, Nico) - 575 million liters; "Nidan Juices" (Caprice, "My Family", "Sokos", "Champion", "Yes!") - 440 million liters. Approximately the same amount was produced at the factories of the Wimm-Bill-Dann company (Rio Grande, J7, 100% Gold, Favorite Garden).

Juice at the juice factory can be seen only once - during the pumping of the concentrate from the transport tanks

It is clear that beautiful commercials about Russian gardens, in which fruits and vegetables ripen - raw materials for future juice - nothing more than a myth designed for a gullible consumer. First, pineapples and bananas still do not grow in Russia. And secondly, more than 90% of juices are now made not from fruits, but by reconstitution from a frozen concentrate. The only exceptions are single producers who still make juice by direct extraction, for example, Sady Pridonya.

Therefore, although the producers on the market are all entirely domestic, the juices and drinks they produce can only be called Russian with some reservations. Raw materials for the most popular orange juice in Russia are supplied by Brazilian and Chinese companies. What there is a lot in Russia is sour apples. The demand for concentrate for sour apple juice (acidity above 2.5 pH) is almost completely covered by the Central Chernozem and Krasnodar Territory. Raw materials for “sweet” apple juice (acidity below 2.5 pH) are usually imported from China. Tomato concentrate comes from Turkey and Iran; red berry juice concentrate is supplied by the German company Doehler. Multifruit and exotic blends are controlled by the largest international supplier Cargill.

Contemporary food production- it is always a compromise between consumer preferences and the conditions dictated by the market. On the one hand, the buyer wants to buy a natural and tasty product. On the other hand, the market dictates the cost, shelf life and convenience of packaging. If the first condition is not met, the consumer will not buy the product, and if the second - not a single large retail chain will undertake to sell it.

The juices produced by the Soviet canning industry, for all their naturalness, had a significant drawback - their shelf life was limited to months, and an open can was stored in the refrigerator for only a few days, after which the contents turned sour and began to ferment.

Modern juices in aseptic packaging are stored at a temperature of 0 to 25 degrees for 9 to 12 months. And at the same time, according to manufacturers, they remain natural. This is achieved through the technology of production and packaging of the product.

In order to appreciate how natural the industrially produced juice can be, we decided to see the production of juices with our own eyes. In the city of Ramenskoye, at one of the factories of the Wimm-Bill-Dann company, we were shown and told that fruit and vegetable juices produced by diluting (manufacturers say - recovery) ready-made concentrates. The concentrate is not at all the powder that many people remember, in which you just need to add water. In fact, it is “condensed juice”, which is obtained by removing water from natural juice. After that, the concentrate is frozen and transported in large containers to the place of production. There it is pumped out of transport tanks. The pumping process is the last stage when the raw material can be seen, as they say, “live”. Juice production consists of continuous pipes, barrels, huge tanks and conveyors. Passing through them, the concentrate is diluted with water, enriched additional ingredients, pasteurized and bottled.

Juice concentrate is a commodity. Therefore, many large producers prefer to buy it in Rotterdam, where the composition of concentrates is brought to standard values ​​in huge storage facilities through blending and blending. Some juice producers buy concentrates directly from the producers. For example, at Nidan Juices, we were told that their specialists do not limit themselves in choosing countries and producers: they track where better harvest and which of the suppliers offers raw materials of the most suitable quality at the most interesting prices, and conclude contracts.

That is why prices for similar juices and nectars of different brands can differ significantly. The reason is that concentrates of different quality are used: premium ( best juice first pressing), standart (juice with pulp particles), as well as what manufacturers call pulp wash. The basis of the market is made up of juices and nectars produced from concentrates of an average, standard level.

Last year, prices for juice concentrates in the world increased, which led to an increase in the cost of juice in a package, which now amounts to 58-60% of the selling price.

The results of the world market research conducted by SIG Combiblock showed that in the last one and a half to two years, 45% of consumers are primarily interested in the usefulness of the product. Therefore, producers of juices and nectars position their products as an integral element healthy eating: they explain in detail how many vitamins and microelements it contains, and with the help of advertising they form the consumer's belief that without juices healthy lifestyle life is impossible. Meanwhile, even a superficial acquaintance with the stages of the path that “ useful product” from the plantation to the store shelf, makes the buyer wonder what can be useful in the juice after processing, transportation, refrigeration, heating during pasteurization and long-term storage.

To increase the content of nutrients in ready juice, in the process of processing raw materials, manufacturers add special ready-made mixtures containing vitamins and microelements to concentrates. But all these operations are done before pasteurization, and during it, the juice, in order to rid it of microbes, is heated to 100-105 degrees (using TetraPak technology).

Meanwhile, each vitamin behaves in its own way when the product containing it is heated and stored. And if, for example, the B vitamins are relatively stable, then vitamin C is subject to rapid destruction. Even in living conditions food during cooking loses half of the ascorbic acid, and after six hours of storage, vitamin C is completely absent in it. Moreover, it is rapidly destroyed by the action of metals. For example, at the slightest ingress of copper, lead or zinc into the product (which is why nutritionists do not recommend using metal utensils).

Dmitry Svirin, Candidate of Agricultural Sciences, Chief Technologist of the Wimm-Bill-Dann Ramensky Plant, assured us that the recipe for vitamin premixes is designed so that even after heating and multi-stage processing, useful substances in required quantity are preserved, and all the figures stated on the packaging are true.

This information was confirmed by the Institute of Nutrition of the Russian Academy of Medical Sciences. Konstantin Eller, Doctor of Chemistry, Head of the Laboratory of Analytical Research Methods food products State Research Institute of Nutrition of the Russian Academy of Medical Sciences, explained that on different stages obtaining “restored” juices (during concentration, pasteurization, etc.), some of the substances that determine nutritional value, such as pectins, some antioxidants, are lost. But now in the production of juices, “gentle” technologies are used, such as short-term high-temperature heating during pasteurization. They help minimize losses.

Besides, modern technologies allow maximum preservation of natural nutrients already present in fruits. From the point of view of production efficiency, this is more profitable than synthesizing or purchasing artificial premixes. For example, “Nidan Juices” as an ingredient containing ascorbic acid, adds Barbados cherry, acerola to its juices - even when heat treatment it does not lose the content of ascorbic acid.

Juice flavors, as experts explained, also have a natural origin. According to Konstantin Eller, natural aromatic substances that evaporate from juices along with water during the production of the concentrate are captured by low-temperature traps. The resulting natural aromatic fraction (the so-called “returned aroma”) is added either to the concentrate or to the juice already restored from the concentrate.

Most consumers believe that the most healthy juices- freshly squeezed. About the "premium" and says their price. However, the Institute of Nutrition debunked the myth that freshly squeezed juice contains more vitamins and valuable substances than reconstituted juice from a bag or bottle. These products, despite the fact that both are natural, differ somewhat in their composition and nutritional value. The difference may be in the content of antioxidants and beneficial biological compounds, which are partially lost during the technological process.

But here the quality of the fruit from which the juice is squeezed must also be taken into account: many fruits intended for import are harvested unripe and treated with substances that contribute to their preservation. While for the production of juice concentrates, special high-quality varieties of oranges, grapefruits, pineapples and other crops are used. Moreover, apples, for example, after three to four months of storage lose about 20% of vitamin C, and lemons and oranges lose up to a third of its original amount after six months. While the chemical composition of juices in modern packaging provided proper storage by the end of the expiration date declared by the manufacturer, remains practically unchanged.

The myth about the special quality of juices in glass container- just an attempt by marketers to convince the buyer to buy more expensive what can be bought cheaper. There are no serious technological differences in the production of juice in glass containers and in ordinary bags, and juice in a bottle does not have any advantages.

Olga Belikov, Ilya Zinoviev, Olga Likhina, Ekaterina Lyubavina



Concentrated juices are not intended for direct consumption and are used to make reconstituted juices, nectars and juice drinks, as well as other products such as fruit jelly, toppings, etc. Therefore, it is rarely supplied in retail packaging.

By appearance juice concentrate thick syrup, similar in color to the color of the fruit from which it is made. Separate types frozen juices, as well as juices containing pulp, in a concentrated form resemble fluid popsicles. It should be especially noted that frozen concentrated juice should not contain ice crystals.

Concentrated juice is obtained by processing directly squeezed juice. To do this, direct juice is concentrated by one of the following ways- water evaporation, water freezing or membrane method.

Evaporation technology (Fig. 13) is as follows: natural juice heated on special baking sheets, but not brought to a boiling point, since boiling will simply destroy all the beneficial substances. It turns out a substance very similar to viscous jam. Then this mass (concentrate) is packed into aseptic kegs or tankers, frozen and sent to the juice producer.

The principle of freezing completely repeats evaporation, only the water is removed by exposure to cold. By the way, many experts believe that the principle of freezing is much better, since more useful substances are still lost when heated.

Membrane method - juice is forced through a membrane with small holes. The water seeps out and the larger molecules of the juice substances remain in the syrup.

As a rule, neither sugar nor other sweeteners are added to concentrated juices.

From different fruits, fruits, different amounts of concentrated juice are obtained. So, for example, about 100 kg of concentrated juice with 62 °Brix is ​​obtained from 1000 kg of oranges, i.e. to obtain 1000 kg of concentrated juice with the specified content of soluble solids, 10 tons of oranges are required. To obtain 1000 kg of concentrated pineapple juice with 62 °Brix, a similar amount of fruit is used. The yield of concentrated apple juice is higher and is usually 1340 kg (70 °Brix) from 10 tons of apples.

There are objective differences in the taste of concentrates produced in different years, in different countries, from different varieties the same fruit.

Concentrated juice is preserved in two ways: by strong cooling (freezing), for example, to a temperature of -18 ° ... -20 ° C, or by short-term thermal heating - pasteurization.

Frozen concentrated juices are usually delivered in bulk tanks or containers (in vehicles equipped with refrigeration units at temperatures below 0°C).

The shelf life of frozen concentrated juices from the date of production is 365 days at t= -10°C and 550 days at t= -18°C. An increase in temperature above 0°C leads to a sharp decrease in the shelf life of frozen concentrated juices (up to 7 days at +5°C or less).



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