Macaw Beverages - Fruit Beverages Flavors Company

Apple

With Basil Seed

Mango

With Nata-De-Coco

Watermelon

With Basil Seed

Pineapple

With Nata-De-Coco

Grape

With Nata-De-Coco

Strawberry

With Nata-De-Coco

Watermelon

With Basil Seed

Process Of Making

Fruit Beverages Product

Selection and preparation

Fruit raw materials should have good flavor and aroma, stable color and moderate acidity. In the process of processing and storage, they still maintain these excellent qualities and have no obvious adverse changes. The fruit juice is rich and easy to take, and the extraction rate of juice is high. The fruit is fresh and not rotten..

Fruit juice extraction

The purpose of crushing is to increase the yield of the juice. Pretreatment before squeezing: Heating or adding pectinase. The method of juice extraction varies according to the structure of the fruit, the existence part of the fruit juice, the nature of the tissue and the quality requirement of the finished product.

Clarification of fruit juice

Natural clarification. Gelatin tannin clarification. Enzymatic clarification. Frozen clarification. Heating condensation clarification (Simple and effective).

mixing of sugar and acid in fruit juice

Adding a proper amount of sugar and edible acid (citric acid or malic acid) into the fresh juice. Determination and adjustment of sugar degree. Determination and adjustment of acid content.