How to Make Fruit Juice Last Longer
Fruit juices are made from pure filtered fruit juice with nothing added. Sodium benzoate can be
added as a preservative to extend the shelf life, but this is not essential. Properly pasteurised
juice has a shelf life of several months.These are how to make fruit juice last longer; properly pasteursed or preservative.
Most fruits can be used to make juice. The most popular ones are pineapple, orange, mango, grapefruit and passion fruit.
Below is the fruit-juice production steps. Each steps will be crucial on how to make fruit juice last longer.
Fruit juice production steps
1. Preparation of the fruit
First step that important on how to make fruit juice last longer is fruit should be washed in clean water, peeled and the stones removed. All fruit should be ripe and free from bruising. Any rotten or bruised fruit should be thrown away as this will spoil the flavour of the juice. Pineapple contains an enzyme that damages the skin. Therefore, gloves should be worn when handling pineapple. The juice must be heated to a higher temperature for a longer time to destroy the enzyme (it must be boiled for 20 minutes). Soft fruit, such as berries and apricots, are delicate and should be handled carefully to avoid bruising.
2. Pulp/Juice Extraction
Juice is extracted in a number of different ways – steaming, reaming, pressing and pulping. Fruit can be pulped in a liquidiser. A range of fruit presses are available to extract the juice. Some machines combine pressing with filtration to remove the fine particles.
3. Added Ingredients
Pure fruit juices have no added ingredients, but sometimes preservatives such as sodium benzoate or citric acid are added.
To make clear bright juice, the juice should be filtered to remove the fine suspended particles. The juice can be strained in a muslin cloth bag, or filtered using a steel filter. Pectic enzymes are sometimes added to the juice to break down the pectin which is naturally present and
which gives the juice a cloudy appearance.
5. Fill and seal
At the small-scale, containers can be filled simply using a funnel and a jug. For larger scale operations a range of filling machines are available. The juice containers should be thoroughly washed and sterilised before filling. Bottles that are recycled should be checked for cracks and cahips. Only new caps should be used for sealing the bottles.
6. Heat Treatment/Pasteurise
At the small-scale, the filled bottles of juice can be pasteurised in a stainless steel, enamelled or aluminium pan over a gas flame.
Care should be taken to avoid localised overheating. Fruit juice is pasteurised after it has been bottled. The filled bottles are heated in boiling water for 5-10 minutes depending on the size of the bottle. Both the time and temperature of pasteurisation are critical to achieve the correct shelf life and to retain the colour and flavour of the juice.
After heating, the bottles are cooled to room temperature by immersing them in clean cold water. If the bottles are cooled too quickly they will crack and break.
All equipment must be thoroughly cleaned each day to prevent contamination by insects and micro-organisms. These are how to make fruit juice last longer.
Resources: Food and Agriculture Organization of the United Nations