A state-of-the-art fruit juice allows you to taste a product with all its flavor, rich in minerals and vitamins. But when you don’t consume it right away, oxidation can transform everything. Fortunately, it is possible to preserve the virtues of the product. Here you will know about how to store Homemade Fruit Juice.
Homemade Fruit Juice manufacturing
We know fruit juice is really important for our health. So we need to drink every day but people worried about one thing. And this Storing problem of Homemade Fruit Juice. Fruits represent complete and ideal food for those who want to take full advantage of a natural diet. Besides, a good number of living species eat only this type of product and are doing wonderfully. Only, the fruit is a part of what specialists call perishable food. Therefore, it follows a specific cycle during which it begins to manufacture its natural assets. Then a phase where its virtues reach an optimal level. And finally, a moment when it begins to wilt and lose its nutritional values. Under the effect of oxidation and fermentation.
However, even if eating the fruit in its natural state is advantageous. Extracting the juice from it turns out to be even more beneficial. Indeed, all the nutritional richness of the fruit is concentrated in its juice. Taking the example of the apple, this fruit represents a real gold mine for its obvious health benefits. It contains a significant amount of minerals and vitamins. That the body needs to stay in shape and fight against viruses or bacteria. But even if the apple appears rather solid, you can recover almost all of it in the form of juice. Including phosphorus, magnesium, and potassium. As for vitamins, apple juice is rich in categories A, B, and C.
As with the apple, there are different ways to extract the juice from any fruit. The most usual is to use a screw press. It is a process which dates from Antiquity, and which continues to be exploited today. For the various advantages which it provides in the processing of fruit. First of all, it makes it possible to limit the contact between the pressed fruit. With the ambient air which irreparably alters the quality of the juice produced. With a press, in fact, the liquid obtained passes directly from the reservoir to the destination container.
If it is intended for immediate consumption, you can then taste it with all the power of its flavor. Indeed, with this type of material. You have the possibility of bursting the largest and most fragile cells, but also the smallest and most solid. Depending on the quantity to produce. You can choose a table screw press or a large press, which can produce up to hundreds of liters.
As an alternative to the traditional screw press method. You can now use the latest technology and household appliances, such as steam juice extractors or centrifuges. The advantage of these new current products concerns the speed of execution. But also the possibility of conservation of all the virtues of the fruit in the case of immediate consumption.
In addition, you have the electrical power to carry out the operation, without spending your own energy. If you want to enjoy the benefits of natural fruit juice without wasting too much time. You can get an inexpensive juicer from appliance stores or the Internet.
Pasteurization to preserve a natural fruit juice
When you have produced more fruit juice than you should. Or if you need to keep it for later use. You have no choice but to find a way to keep it in good storage. You should indeed know that the contact of fruit juice with oxygen in the air kills vitamins. In addition, fruit juice. Which represents the entire concentration of minerals and vitamins. Undergoes oxidation over time and poor storage will soon damage it and make it unfit for consumption.
Fortunately, for many years, a process has existed to allow the conservation of fruit juice. Over a more or less long period. Except for commercial or professional exploitation, you can use it in an artisanal way, without requiring specific equipment. The principle is to heat the juice to a specific temperature for a certain time. The goal is to destroy bacteria and other factors that can spoil the product. Without changing the taste or destroying the vitamins.
It all comes down to the temperature. Which is around 68 ° C to 75 ° C for the best result? Too hot, the juice will lose all its taste of freshness and all its nutritional virtues because it will cook. As cooking kills vitamins and minerals, the juice will taste too watery. Too cold, however, bacteria and other yeasts favorable to fermentation will continue to proliferate. And the operation will be a failure.
If you do not have a pasteurization device. You can still carry out this operation the traditional way, for optimal results. Several procedures are possible, but the simplest is to use heat directly from the source. To start, pour the juice into previously sterilized bottles, then close them with airtight caps. So that there is no risk of bursting under pressure. Leave three to five centimeters of vacuum between the liquid and the cap.
Then immerse the bottles completely in a saucepan filled with water. Then heat the whole slowly until reaching a temperature of 75 ° C. When this temperature reached, adjust the heat so that this temperature is kept for twenty minutes. Then gently remove the bottles, then cool them in a bowl of cold water, before storing them in the refrigerator. To avoid the bottle bursting due to thermal shock, proceed with great delicacy.