Obtaining clarified juice from ripe softened persimmon fruits

• Published in: IOP conference series. Earth and environmental science 2022-07, Vol.1052 (1), p.12103
• Main Author: Hafizov, G K
• Format: Article
• Language: English
• Subjects: Bottling; Diffusion; Diospyros; Experimental farms; Food additives; Fractions; Fruits; Juices; Pasteurization; Persimmons; Raw materials
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/1052/1/012103

From such low-yielding fruits as persimmons, juices are obtained by diffusion with water, in which a lot of biocolloids are extracted. Therefore, the aim of this study was to facilitate the separation of the diffusion juice from the ripe persimmon. Food additives E330, E 509, Amylase XML, and Pectinex 5XL were tested for this purpose. The experiments were carried out with ripe persimmons of 4 varieties grown in the experimental farm of the Research Institute of Fruit and Tea Growing (Guba, Azerbaijan). The tested technology of clarified juice included grinding of ripe fruits for 10-14 minutes in a propeller agitator (500 min-1) with the addition of water in an amount of 30-80 wt.%, heating the mixture to 50-55° C and slow mixing for 30 minutes at this temperature with the introduction of food additives. The data showed that under these conditions, it is quite effective to use both of the above-mentioned enzymes at a concentration of 0.03 % by weight of persimmon. Between the ripe persimmon (regardless of its variety) and water, the optimal ratio is 1:0.3, at which it is possible to obtain primary juice fractions with a content of dry soluble substances (DSS) 12-22 o Brix, which do not need to be restored. It is only necessary to mix them with the expectation of obtaining clarified juice ready for bottling and pasteurization with a strictly regulated content of DSS 16 ° Brix, the yield of which is 80-85 % by weight of the raw material.