Mash treatment: pip fruits
In recent years, mash enzymation has become state-of-the-art in apple juice production. Due to the worldwide
trade in apple juice concentrate (AJC) and the resulting economic pressures on producers, highest possible
yields and throughput have become paramount. Enzymes for mash enzymation and, to an even greater degree,
secondary mash enzymation have become an important tool in influencing yield and capacity. In effect,
enzymes allow producers to control production according to demand. Benefits:
The main benefits of using enzymes for mash and secondary mash treatment are:
- Increased yield: Enzymes used to reduce mash viscosity result in easier liquid/solid separation and a
higher yield
- Higher capacity: Mash enzymes ensure higher capacity regardless of the equipment used (horizontal
presses, belt presses or decanters) due to the reduced viscosity of the mash and secondary mash
- Less pomace: Higher yield has a direct influence on the quantity of the pomace used. As pomace disposal
is often problematic, reduced pomace is an added benefit.
- Easier cleaning of the press: The firm structure of the mash and the pomace allows easier cleaning of
the press
- Less pectin in the juice: The high pectolytic activity in the mash and secondary mash enzymation results
in less pectin in the juice
- Easier discharge of the press: Due to the firm structure of the pomace, easier discharge of the press is
possible.
Juice treatment: pip fruits
Fruit juice contains considerable amounts of pectin and starch. A complete enzymatic breakdown of pectin and
starch is required to produce clear, stable juice or concentrate. Benefits:
The main reasons for using pectinases and amylases in juice treatment are:
Complete removal of pectin:
- To achieve a negative alcohol test (pectin test)
- To enable fast, efficient clarification and fining
- For easy filtration
- To avoid jellification during the concentration phase
- To enable the production of clear, stable juices or concentrates
- For a positive effect on downstream processing
Complete removal of starch:
- To achieve a negative iodine test (starch test)
- To enable fast, efficient clarification and fining
- For easy filtration
- To avoid jellification during the concentration phase
- To enable the production of clear, stable juices or concentrates
- For a positive effect on downstream processing
- To avoid the formation of retrograded starch
Berry mash and juice processing
The use of enzymes in berry mash and juice treatment is common practice when processing berries into juice.
Some berries have a very high pectin content, while others have a very low pH value. In either case,
enzymes are needed to obtain a high yield from this rather costly raw material.
In addition to the
degradation of pectin for better separation of juice from mashes, special berry enzymes must also be used
for optimum colour extraction. Benefits:
Pectins are mainly located in the middle lamellae of the cell tissue and in the primary cell wall of the fruit cells. Due to the size of the pectin molecules and their colloidal properties, pectins have a high water-binding capacity. The resulting high viscosity of the mash makes it difficult, if not impossible, to process berries without a mash and juice enzyme treatment using special pectolytic enzyme preparations:
- Fast, effective viscosity reduction of the mash
- Good solid/liquid separation on all systems and high juice yield
- Highly efficient colour extraction and stable colour in juices and concentrates
Sugar inversion
Invert sugar is used as an ingredient in a number of food products to preserve texture, enhance sweetness and
improve flavour and colour characteristics. Benefits:
- A soft way of invert sugar production without browning
- Reduces the viscosity of the sugar mass
- Prevents crystallisation of saccharose
- Confectionery remains soft and smooth
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