The processing of cloudy sweet cherry juice is that there are pulp particles in the juice, and the appearance is cloudy and opaque. In production, homogenization is generally needed to improve the uniform and stable distribution of pulp particles in fruit juice. Because fruit juice contains pulp particles, its flavor, color and nutritional components are generally well preserved, and it is a promising high-grade fruit juice beverage product.

(1) raw material selection → cleaning → coring → blanching → beating → filtering → blending → degassing → homogenization → sterilization → filling → sealing → labeling → warehousing. (2) Technical points ① Selection of raw materials: Eliminate pests and diseases, and choose fruits with bright red color, good flavor and even maturity.

② Fruit washing: Wash the dirt on the fruit surface with cold water. The stems of sweet cherries should be removed before cleaning, and the sweet cherries without stems should be carefully controlled during cleaning to minimize the soaking time and the loss of soluble solids. Sweet cherry seldom uses drugs in the growth process, and generally does not need to be soaked in acid or alkali.

(3) Core removal: Core removal during juicing can improve the juice yield. Manual enucleation has a large workload, and mechanical enucleation will cause a loss of about 7% ~ 10%.

(4) blanching: heat it to 65℃ with stainless steel pot or jacketed pot for about 10 minute, and it is better to cook it thoroughly.

⑤ Beating: Beating with a beater with a sieve hole diameter of 0.5 ~ 1.0mm, and adding vitamin C(L- ascorbic acid) accounting for 0.04% ~ 0.08% of the pulp weight to prevent the pulp from oxidative discoloration.

⑥ filtration: filter the pulp with a 60-mesh nylon net to remove crude fiber, large peel, fruit pieces, etc.

⑦ Blending: Adjust the content of fruit pulp and soluble solids in the beverage to 14% ~ 16%, which can be blended with 45% ~ 60% filtered syrup. When syrup is mixed with citric acid, the titratable acid content is 0.37% ~ 0.40%.

(8) Degassing and homogenizing: the juice is degassed under reduced pressure after blending, so as to reduce oxidation in subsequent processes. Then homogenize with a high-pressure homogenizer to further refine the pulp particles in the beverage and enhance its uniformity and stability. Especially when packaging with transparent packaging materials, homogenization is particularly important.

⑨ Sterilization, filling and sealing: heat the prepared fruit juice to 93 ~ 96℃ for 0.5 minutes, and put it in a sterilized hot glass bottle while it is hot, or use 5 104, 5 133 cans (easy to open) or use paper-plastic product packaging boxes. The filling temperature shall not be lower than 75℃, and it shall be sealed immediately after filling, and sterilized in boiling water at 100℃15 ~ 20min. Take it out and cool it to 38℃ with segmented cold water.

⑩ Quality requirements: The cloudy juice processed with red sweet cherry varieties is dark red, and the cloudy juice processed with yellow varieties is yellow and white. Has the fruit fragrance of cherry itself, and has no peculiar smell. The juice is turbid and uniform, and a little precipitation is allowed after long-term storage. Raw pulp content is not less than 40%, soluble solids content is more than 65438 04%, and acid content is more than 0.37%.