Canned pineapple juice is now third to canned tomato juice and orange juice in terms of volume (world production). It is an excellent juice for canning, since it retains its fresh flavour and aroma remarkably well and is of an acidity and sugar content such that it is properly balanced in flavour.
Pineapple juice is a by-product obtained during the canning of pineapple slices or rings in syrup. The principal raw materials from which pineapple juice is prepared are the shredded meat obtained from the inner portion of the peels left after the peeling of the pineapple, the small pineapple that is too small for canning, the trimmed cores and the juice drippings from the crushed pineapple.
Small pineapples are peeled. The peeled, small pineapple cores and eradicated meat are shredded; the juice is extracted and then passed through a finisher. The juice thus obtained is blended with sugar syrup, pasteurized and filled into sterilized cans. The cans are sealed hot (“hot-seal” process), cooled, labelled and packaged.
1. Boiling water, lemon juice and sugar are added to the pulp so that the mixture contains 12% TSS (total soluble solids) as determined by a refractometer and pH of 3.5 to 3.8.
2. The composition of ingredients is as follows:
a. boiling water: 1 litre/kg of pulp;
b. sugar: 200 g/kg of pulp; for health reasons, brown sugar is preferred.
c. lemon juice: 2 spoons/kg of pulp.
3. Bottles are filled and capped with a manual capper. Pasteurize at 70 degree Centigrade for 15 minutes
4. Allow the bottles to cool in the same container till the following morning then wash, label and store them.
Measure the following physico-chemical properties and and adjust accordingly to your set standard. These properties should be uniform every batch. Adjustments can be computed using Pearson’s Square formula.
a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Same as in (a), just replace sugar with citric acid. Be cautious because citric acid affects both pH and titrable acidity.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.