Apricot Juice
The juice of apricot is highly alkaline, contains 3 vitamins and is also rich in minerals.
The iron content is high, which makes it values as a body cleanser and an excellent blood builder.
It is especially useful in cases of impure blood, pimples, worms, constipation, obesity, asthma, catarrh, diarrhea and gallstone.
Remove stones from apricots and cut away any brown spots or blemish.
Put through the juicing machine and add a teaspoon of lemon juice. You can drink from one to two pints daily.
Apricot cocktail
A delicious apricot cocktail can be made by using ½ lb. apricots and ½ lb. bananas. Allow the apricots to stand in water overnight (dried apricots may be used if fresh are unprocurable).
Add sliced bananas and warm for a few minutes – do not boil. Put the whole through the juice extractor, add 2 teaspoon of lemon juice and a small pinch of cinnamon. Serve cool.
Apricot Juice
Sunday, November 15, 2009
Monday, October 26, 2009
Fruit Juice Processing
Fruit Juice Processing
Most juices are derived from fleshy fruits and these may be conveniently subdivided for processing into three categories.
*Fruits which are pulped and their juices removed by pressing, e.g., apple, berry fruits
*Fruits requiring the use of specialized extraction equipment, e.g., citrus fruits, pineapples
*Fruits requiring heat treatment before processing, e.g., tomatoes, stone fruits
In most large fruit processing operations the plant is usually dedicated to one type of fruit.
Citrus fruits are unusual because the outer skin or flavedo is rich in essential oils and other tissues such as the albedo or carpellary membranes contain substances that give rise to bitter flavors.
The processing of citrus typical involves separation of these various components as an important principle and for certain products such as comminuted bases, the various components are recombined in different proportions.
The flesh of stone fruits is separated from the stones or pits, not only to facilitate ease of handling, but also because the stones are further processed to obtain both fixed oils and glycosides.
Fixed oils, such as those from peach, have application in the cosmetics industry and glycosides may be used as a source of other natural flavoring ingredients such as benzaldehyde.
Another important aspect of the processing of fruit is the presence of pectins. These substances contribute it the viscosity of fruit juices and assist in the suspension of colloidal material and tissue fragments that make up its cloud.
When most fruits are pressed, pectolytic enzymes are released and these will of not destroyed, clarify and or cause gelling of the juice.
Rapid initial processing of freshly pressed juice is therefore an important factor in determining whether cloudy juice is obtained (in which case the enzymes must be destroyed by pasteurization to at least 95 degree C) or clear juice, in which case enzymes are allowed to act and may be enhanced by the addition of synthetic enzymes on further quantity.
Fruit Juice Processing
Most juices are derived from fleshy fruits and these may be conveniently subdivided for processing into three categories.
*Fruits which are pulped and their juices removed by pressing, e.g., apple, berry fruits
*Fruits requiring the use of specialized extraction equipment, e.g., citrus fruits, pineapples
*Fruits requiring heat treatment before processing, e.g., tomatoes, stone fruits
In most large fruit processing operations the plant is usually dedicated to one type of fruit.
Citrus fruits are unusual because the outer skin or flavedo is rich in essential oils and other tissues such as the albedo or carpellary membranes contain substances that give rise to bitter flavors.
The processing of citrus typical involves separation of these various components as an important principle and for certain products such as comminuted bases, the various components are recombined in different proportions.
The flesh of stone fruits is separated from the stones or pits, not only to facilitate ease of handling, but also because the stones are further processed to obtain both fixed oils and glycosides.
Fixed oils, such as those from peach, have application in the cosmetics industry and glycosides may be used as a source of other natural flavoring ingredients such as benzaldehyde.
Another important aspect of the processing of fruit is the presence of pectins. These substances contribute it the viscosity of fruit juices and assist in the suspension of colloidal material and tissue fragments that make up its cloud.
When most fruits are pressed, pectolytic enzymes are released and these will of not destroyed, clarify and or cause gelling of the juice.
Rapid initial processing of freshly pressed juice is therefore an important factor in determining whether cloudy juice is obtained (in which case the enzymes must be destroyed by pasteurization to at least 95 degree C) or clear juice, in which case enzymes are allowed to act and may be enhanced by the addition of synthetic enzymes on further quantity.
Fruit Juice Processing
Sunday, October 04, 2009
Juice from fruit
Juice from fruit
The extraction of juice from fruit is an ancient art dating from the earliest of records where wine is often mentioned.
Fermentation of fruit juice so the alcohol content preserved the fermented juice was one of the earliest forms of food preservation by the human species.
With rapid changes taking place in most technologies during the past century, the manufacture of fruit juice had progressed from the farm or cottage industry into the efficient technology of modern food processing.
Throughout the temperature areas of the the world, fruits used for the major quantities of juices are citrus, pome, and grape or vine fruits.
Some of production of stone fruit and berry is carried out but only in small quantities.
Pineapples dominate tropical fruit juice production, with highly flavored fruits such as mango, passionfruit and guava becoming more popular as blending juices.
Methods of extracting fruit juices are dependent upon the structure and edible portion of the fruit. Preservation methods include thermal treatments, freezing, chilling, concentration (drying) and for some clear juices, fine filtration.
Juices may be taken apart by removing volatile flavor complements, water, bitterness and acidity and then recombined to produce a consistent product,
Fruit derived drink bases may be manufactured from the remaining fruit material after the juice has been extracted.
Juice from fruit
The extraction of juice from fruit is an ancient art dating from the earliest of records where wine is often mentioned.
Fermentation of fruit juice so the alcohol content preserved the fermented juice was one of the earliest forms of food preservation by the human species.
With rapid changes taking place in most technologies during the past century, the manufacture of fruit juice had progressed from the farm or cottage industry into the efficient technology of modern food processing.
Throughout the temperature areas of the the world, fruits used for the major quantities of juices are citrus, pome, and grape or vine fruits.
Some of production of stone fruit and berry is carried out but only in small quantities.
Pineapples dominate tropical fruit juice production, with highly flavored fruits such as mango, passionfruit and guava becoming more popular as blending juices.
Methods of extracting fruit juices are dependent upon the structure and edible portion of the fruit. Preservation methods include thermal treatments, freezing, chilling, concentration (drying) and for some clear juices, fine filtration.
Juices may be taken apart by removing volatile flavor complements, water, bitterness and acidity and then recombined to produce a consistent product,
Fruit derived drink bases may be manufactured from the remaining fruit material after the juice has been extracted.
Juice from fruit
Sunday, September 13, 2009
Grapefruit Juice
Grapefruit Juice
Grapefruit juice differs slightly from orange juice in its nutrient profile. An 8 oz serving of grapefruit juice contains fewer than 100 cal and has the same amount of vitamin C as orange juice (72 mg, 120% of Daily Value).
One serving also provides approx 300 mg of potassium.
Grapefruit juice contains lower concentration of the B vitamin folate, thiamin and niacin than does orange juice.
Many compounds have been proposed as active components in grapefruit juice, including both flavonoids (naringenin and naringin) and nonflavonoids (6’, 7’-dihydroxybergamottin).
The principal flavonoid in grapefruit juice is the flavanone glycoside naringin.
Red grapefruit juice also contains trace elements of the carotenoid lycopene. Lycopene has the greatest single oxygen quenching capacity (in vitro) of the dietary carotenoids.
Grapefruit Juice
Grapefruit juice differs slightly from orange juice in its nutrient profile. An 8 oz serving of grapefruit juice contains fewer than 100 cal and has the same amount of vitamin C as orange juice (72 mg, 120% of Daily Value).
One serving also provides approx 300 mg of potassium.
Grapefruit juice contains lower concentration of the B vitamin folate, thiamin and niacin than does orange juice.
Many compounds have been proposed as active components in grapefruit juice, including both flavonoids (naringenin and naringin) and nonflavonoids (6’, 7’-dihydroxybergamottin).
The principal flavonoid in grapefruit juice is the flavanone glycoside naringin.
Red grapefruit juice also contains trace elements of the carotenoid lycopene. Lycopene has the greatest single oxygen quenching capacity (in vitro) of the dietary carotenoids.
Grapefruit Juice
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