Pineapple is a common fruit which we all know. It’s known for it’s sweet taste. It’s propagated asexually by planting the sucker (the crown-like part on the head of the fruit). It is been sold here in Nigeria as a snack. It’s a tropical plant. It is also used to make desert like salad or juice. There are varieties of pineapple but here in this post I want to focus on how to extract pineapple juice production.
It’s important we know the nutritional value of what we produce. We don’t just produce things we should ask our self some questions like what are the properties (physical or chemical properties) of what we are to produce and lots more. Generally we know that fruits supply minerals and vitamins when ingested. A cup of pineapple juice contains 76% of magnesium and about 131% of vitamin C in daily value of intake. You have anyone with scurvy or keratomiasis? Then that particular person’s diet should contain more Vitamin C, in which pineapple is a good source. Also Orange is a good source of Vitamin C.
The procedure goes thus;
Wash the pineapple fruit as you know the fruit might have been conveyed from different points and handled by different peoples before you finally get it. This step is important so that it won’t affect the taste of the juice after extraction. The washing must be done before you start to peel the fruit cover. While peeling make sure the thorny pulp are being removed from the fruit.
The next step is to dice the peeled fruit into smaller chips. Back to chemistry; the greater the surface area, the higher the reaction rate which implies the faster the pineapple is blended the better it is. Therefore dicing of the fruit is done so that it can have a greater surface area. Having done that, the next thing we’ll do is to pour the diced pineapple into the juice extractor. This machine will help to extract juice from the fruit. This machine is used if you want to produce in large quantities but in the absence of juice extractor we can still employ our electronic blender. The blender is used to blend the diced pineapple fruit. Having succeeded in doing that we will make use of muslin cloth (which Yoruba call ‘ase’) to filter it so as to remove the residue from the filtrate.
Then place a desirable amount of sugar in a hot water in other to dissolve it. Mix the sugar solution and then pour it inside a clean container and carry-out a process called blanching. Blanching is done to inactivate the micro-organisms most especially the pathogenic ones. This is a mild heat treatment at about 212¤F for about 2-3 minutes. These process help to get rid of the micro-organism that can cause health hazard.
The next thing to be done is to add our preservative, that is if the product will not be taken instantly. Preservation is very important to preserve the foods from time of production to the time and location of the consumer. Also you can add colour to your product to attract customers.
Packaging of your product is essential. Your juice is now ready for consumption.