The production of concentrated pomegranate juice requires vacuum concentration of the extracted pomegranate juice puree to evaporate excess water, thereby increasing the concentration of pomegranate juice.

The production process of concentrated pomegranate juice mainly includes: raw material selection→cleaning→prickly peel and seed removal→cleaning→color protection→beating→filtering→homogenization→concentration→sterilization→filling→sealing→cooling→complete. The specific operation process is as follows:

Raw material selection
Choose nine fresh pomegranates that are more than mature, free from pests, mildew, and rotting to ensure the quality of the juice.

Cleaning is an important measure to reduce impurities and microbial contamination and ensure the quality of juice. Soak the pomegranate in clean water and wash it with spray or running water. Wash away the dust on the epidermis. Impurities. Microorganisms and some pesticide residues. For pesticide residues, salt solution or fatty acid detergent can be added for dipping; for serious surface microbial pollution, bleaching powder or potassium permanganate solution can be used for dipping and disinfection.

The automatic pomegranate seed extractor machine imitates the manual peeling method and can automatically control the entire process. It can achieve complete separation of pomegranate seeds and pomegranate skin. The pomegranate seeds are intact and can be washed with water.


Rinse the pomegranate seeds with a hydrophobic flow that meets the standard to remove the broken skin and debris remaining during peeling, wash away the microorganisms attached to the seeds, and drain after washing.

Color protection
Dip the pomegranate seeds in a color-preserving liquid (such as citric acid, Vc, NaHSO, etc.) to prevent the juice from changing color after the pomegranate is beaten. The acidity of the product can be adjusted by using citric acid, so instead of citric acid for color protection.

The cleaned kernels are sent to the beating machine, and the beating working conditions are strictly controlled during the beating process, so that the core and the pulp can be fully separated without causing the core to break, causing the color and flavor of the pomegranate juice. The mechanical equipment in direct contact with the raw materials is made of stainless steel to prevent discoloration, odor, and quality.


Pass the pomegranate juice through a high-pressure homogenizer at a pressure of 150~-200kgf/cm2, so that the pulp is broken under the action of strong shear and cavitation. Evenly dispersed in the juice to achieve stability. A colloid mill can also be used for homogenization.

Pomegranate juice undergoes various undesirable changes under normal pressure and high temperature during heat-resistant cooking, so vacuum concentrator is often used. The concentration temperature is 25~35C, and the vacuum degree is 710~750mmHg column.

The homogenized pomegranate juice is put into a pasteurizer for sterilization, the sterilization temperature is controlled at 85~929C, and the sterilization time is 30~-50″.

Filling and sealing
Concentrated fruit juice should be filled immediately, and the container should be cleaned and disinfected before filling to meet hygienic requirements. Conditions can be used aseptic filling method.

Cool down
If a glass bottle is used as a container, cooling must be done in stages to prevent the glass bottle from exploding due to uneven heating. Cool down immediately after the temperature is sealed from 80. The faster the cooling rate, the less the nutrients in the pomegranate juice will be destroyed. ~-509C to 50- -30C.

The color of the concentrated pomegranate juice should be similar to that of the original pomegranate juice and slightly darker, without obvious browning; no impurities, there is obvious pulp suspension; it has the aroma and taste of pomegranate, and no peculiar smell.

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