Ukucutshungulwa komkhiqizo omusha ukuze kukhishwe ujusi wawo kubandakanya okungaphezu kokuwunxilisa esitsheni. Inhloso futhi ukwandisa i-raflufu, ukwenza ngcono noma ukugcina ukunambitheka, umbala kanye nekhwalithi futhi wengeze inani lomkhiqizo wezolimo ongase ungakulunge ukuthengiswa njengomkhiqizo omusha.
Izimiso zokulungiswa kwejusi zifaka ukuphathwa okufanelekile kokuvunwa ngemuva kokuvunwa (isb. Ukuthutha, ukuhlunga nokuphola), ukuphepha kokudla, inqubo yokufaka nokufaka, ukulawulwa kwekhwalithi njalonjalo.
Izithelo noma imifino ethile idinga isenzo esithile sokwenza ngokubheka isimo noma ukwakheka kwezithelo (i-morphology yezithelo) nokwakheka kwaso. Isibonelo, i-Aloe ferox ayikwazi ukucutshungulwa ngendlela efanayo namapentshisi njengoba eyangaphambili ingakhiqiza ijusi elinjengejeli ngenkathi elokugcina liphumela epulpiti obukhulu. Izithelo ezinesikhumba esingafakwanga njengamaphayinaphu zidinga ukuthotshaniswa kuqhathaniswa namajikijolo angacindezelwa ngokuphelele.
Inqubo Yokwenza uJusi
Umgomo oyisisekelo we-juicing ukuphulwa kwezindonga zeseli zezithelo / zemifino, okuvumela izakhi zomswakama nezinomswakama kanye nemicu ukuba ikhishwe. Imishini yokukhishwa kwejusi isukela kumakherasi asetshenziswa ngesandla kuye kuba okhipha imishini okwazi ukuchoboza amathani amaningi wezithelo ngehora.
Kunokwehlukana okubalulekile ekuphatheni kohlobo ngalunye lwezithelo, ngakho-ke inqubo kuphela ejwayelekile eyochazwa:
Ngemuva kokuhlola nokuhlunga izithelo ezitholwayo, iyahlanzwa bese iphola. Kulesi sigaba, ezinye izithelo zingase ziqhubeke enye inqubo yokuvuthwa ngenkathi kwezinye izithelo zivuthwe zingancishiswa ukuze kuvunyelwe ukuhlelelwa inqubo yokwenza ijusi.
Kuya ngohlobo lwezithelo, bese sikhanywa, sitshelwe noma sitshelwe ngaphambi kokuba kusikwe futhi kufafazwe. I-pulp yakhona iphathwa ngama-enzyme ama-macerating ukusiza ngokuwohloka kwezindonga zeseli nezinto ezenziwe ngemicu efana ne-pectin ne-cellulose. Ukwelashwa kwe-enzymatic kuvame ukuhambisana nenqubo yokushisa ukuze kwandise kakhulu isivuno sejusi kusuka kumaseli. Ukushisa kuthambisa nezithelo, kungenise ama-enzyme ezithelo futhi kunciphise okuqukethwe kwamagciwane.
Ngemuva kwalokho ukucindezela nokukhipha ijusi elandelwa ukukhinyabeza nokucacisa.
Kumajusi lapho i-Cloudwork noma i-turbidity ingamukeleki khona, izindlela ezinjenge-centrifugation kanye nokuhlunga kungakhiqiza ijusi elicacile. Kuzo zonke lezi zinqubo, ijusi yezithelo yavulelwa umoya okhuthaza i-enzymatic browning, ebhubhisa izakhi zomzimba, iguqula ukunambitheka futhi ilimaze ikhwalithi yejusi.
Ukususa i-oksijini kwenziwa ngokukhanyisela ijusi elifudumele egumbini lokuphumula noma kugcwalise ijusi nge-nitrogen noma isikhutha.
Ijusi noma uginindela bese kuhlaziywa bese kwenziwa izinguquko kanye nokuxubha.
Umkhiqizo lapho-ke udinga ukupakishwa, ukulebulwa, ukuthuthwa futhi kuthengiswe. Lokhu kudinga ukuthi kufanele ibe nokuphila eshalofini okungaphezulu kwamahora angama-24 okungadinga ukuthi kufudumale, ukuqandeka, ukubekezela noma ukungezelelwa kokulondolozwa. I-Heat pasteurisation noma i-high-pressure process (HPP) - inqubo yokubulala inzalo ebandayo ethambekele ekugcineni izakhi nokunambitheka - ingasetshenziselwa ukuphepha kokudla lapho umkhiqizo ugcwele.
Impilo Yaseshalofini kaJusi
Ezimweni ezifudumele, ujusi osanda kufakwa kufanele udliwe kungakapheli amahora ama-2 - 24 emva kokukhishwa, kuya ngohlobo lwezithelo kanye nokuvuthwa.
Izinqubo ezinjengokubandayo, okokuqandisa, ukupaka i-vacuum kanye ne-pasteurisation yejusi kungabambezela ukukhohlakala kwejusi ngenxa ye-oxidation, i-Fermentation kanye nokuphanga (okubangelwa ama-microbes and reaction enzymatic). Ukwehla ujusi kuholela ekulahlekelweni kwamavithamini, ushintsho olungathandeki ekunambithekeni nasekubukeni nasekukhuleni kwamagciwane angaba yingozi.
Ukupakishwa kwaJusi
Ukupakishwa kwejusi akusizi kuphela ukugcina umkhiqizo kepha futhi kuyasiza ekunikezeni ulwazi ngomkhiqizo futhi kudonsele ukunaka kwabathengi abangabakhona. Kwenza nokuthi kube lula ukuthutha umkhiqizo futhi kusize ukunweba ishelufu lejusi.
Ngokomlando, iziqukathi zamanzi zazenziwa emikhiqizweni yezitshalo neywezilwane enjengefenisha yezitshalo eyakhiwe, ama-calabashes, amaqanda ezintshe, izikhumba zezilwane noma amathumbu kanye nezimbiza zobumba.
Ukufakwa kwejusi yanamuhla kwavela kancane futhi manje kufaka amabhodlela enziwe ngengilazi kanye ne-PET kanye namathini namabhokisi amakhadibhodi e-laminate, avame ukwenziwa ngephepha elisuselwa ezincwadini kabusha. Abanye abakhiqizi bejusi bangaqoka ukunikela ngejusi ezitsheni eziningi noma bavumele abathengi ukuthi balethe ezabo iziqukathi ukuze zigcwaliswe.
Izilondolozi zaJusi
Imithi elondolozwe kufakwe ijusi yezithelo ifaka i-sodium benzoate, i-sulfur dioxide ne-sulphites, i-citric ne-ascorbic acid kanye ne-pimaricin.
I-Citric acid iyisengezo iziphuzo eziningi ukuthuthukisa ukunambitheka futhi kwandise ukuzinza. Ibuye isetshenziswe kumajusi e-citrus ukwenza ngcono ukunambitheka kanye nokwandisa ama-raflufu.
I-Ascorbic acid (uvithamini C) ivame ukungezwa kumajusi ezithelo ukuze iphinde igcwalise okuqukethwe kweVitamin C okubhubhiswa kalula ngesikhathi senqubo yokwenza i-juicing. Kusetshenziswa ngokuyinhloko njenge-antioxidant ukubambezela inqubo ye-oxidation futhi ngaleyo ndlela kulondolozwe umbala kanye nokusha.
Kusetshenziswa ewayinini kanye nasejinini lamagilebhisi ukulawula ukuvuvukala kokungunda kanye nemvubelo futhi kungenye indlela engasebenzisi i-allergenic ekusebenziseni i-sulfate.
Kodwa-ke, zonke lezi zenzo kanye nezengezo ziguqula okuqukethwe komsoco wejusi entsha. Uma kungenzeka futhi kungokoqobo, ukusetshenziswa kwejusi ngokushesha ngemuva kokukhishwa kungahle kube nezinzuzo zokudla okunempilo kakhulu.
Translated by Nsika Khoza