Sour cherry has powerful antioxidant, antidiabetic, anti-inflammatory and anti-obesity effects due to the presence of powerful anthocyanins. Sour cherry contains plenty of Vitamin A, Vitamin E, B group vitamins and Vitamin K.
Production Phases
Sour cherries obtained from our gardens are subjected to preliminary analysis in the quality laboratory after they arrive at the production facilities.
Sour cherries that comply with the quality criteria are accepted into the facility and emptied into the bunker. Foreign substances in the product are selectively separated.
The sour cherry separated from foreign materials is subjected to washing process until the stalk separation part. Sour cherries entering the stalk separation section are deposited into the tank stemlessly.
The sour cherry collected are squeezed with the help of a decanter or press and passed through a shaker sieve.
The product is pasteurized against the risk of microorganisms that may occur in the fruit juice.
The fruit juice is taken into the clarification tanks and clarified with the help of some enzymes.
The product from the clarification tanks to the ultra filter is clarified there.
Juice Clarified; sour cherry juice is sent to the evaporator to be converted into concentrate. It is transformed into sour cherry juice concentrated by increasing the Brix in the evaporator. Then, it is filled aseptically or non-aseptically.
Usage Area
Cherry Juice Concentrated; is suitable for juices, fruit drinks, food industrial applications, confectionery, ice cream, jams, jellies and syrups.