Go to the Recipe: Pectin-Free Juice
What kind of centrifuge do you guys use? Does it still taste just like juice? No added sour-ness?
The flavor becomes brighter and more pronounced. No added sourness and the aroma comes through more clearly. The recipe tools section has a link to the centrifuge.
Could you use Pectinex Ultra SP-L instead of the Pectinase?
Yes, Pectinex Ultra SP-L contains pectinase enzymes.
How well would a slower centrifuge work? The one you use spins at 15,200 RPMs but it's too expensive for this home cook to justify. There are less expensive models that spin at 5000 RPMs but I'd hate to waste the money if it doesn't accomplish the intended goal. What is your experience with slower units?
In practice, you can spin at much slower speeds and get the same result. It will just take a bit longer. At The Fat Duck we had a relatively small centrifuge that could only spin at about 2,500 x g. This was almost always enough, but rather than 5 minutes you might need to spin it for 20. And some juices were tricky than others. If a juice doesn't want to easily separate, gently heat it until it just begins to split and flocculate (usually this will happen at a low enough temperature to avoid altering the fresh flavor). Then centrifuge the juice for faster results.
Is there anything special about the Chemex filters specifically, or would any non-bleached coffee filter papers be pretty much equivalent?
- originally posted by Richard Fine
Any paper filter can be put to work.
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- originally posted by caesar agus
Cool - just grabbed a pack of generic ones from the store and it's working nicely, if slowly.To what extent does removing the pectin alter the properties of the juice vis a vis storage? Will it oxidise in the same way and keep for the same kind of time periods?
Removing the pulp tends to remove quite a bit of the enzymes and substrate responsible for discoloration. So you'll tend to find the juice is more stable in color and freshness.
could u use Low Methoxyl Pectin instead of the Pectinase?
- originally posted by Nikolas
No, pectinase is designed to destroy pectin and make the juice less viscous. Adding pectin, even a modified pectin, will do the exact opposite of what is desired.
After you treat it with Pectinase, could you use gelatin filtration to clarify it? Will the pectin get trapped in the gelatin matrix?
- originally posted by sygyzy
Yes, I would guess that should work quite well.
I think your post below already answers my question but just to make sure. You can't substitute pectinase with Apple pectin?
No pectinase is an enzyme that degrades pectin. Apple pectin is a polysaccaride that gels. So pectinase works on pectin.
I'm on my second application of this method using blood orange juice and the paper filter. I'm finding that if I just pour flocculated juice into a paper filter, at some point the filtering just stops letting juice through, leaving yield very low (<400g from 1000g start). On my second try, I changed some methodology: 1. after pectinase overnight, the juice had separated, so I poured the upper "clarified" layer of juice directly through the paper filter for a yield of 639g. I then filtered the lower "extra cloudy" layer through a super bag overnight before filtering it again through a paper filter (yielding another ~150g). As you can see, the color is very pretty. A yield of 775g, starting from 1000g, makes for an expensive product, but the texture/mouthfeel is super-pleasant; very loose and watery rather than thick and coating-y.
This picture shows my first attempt: in the middle picture, you can see a small layer of pectin-free juice on top of a pectin-full layer. In the filters, you can see the opaque juice awaiting filtration and the clear juice below. Both of these had basically stopped filtering at this point.
So my lessons were: pour off the clear stuff and filter it separately; filter the cloudy stuff more than once and overnight.
Would Pectin lyase work? I found it in a homebrewing store.
Just used this recipe and made some pretty awesome oj
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Would powdered pectinase work instead of liquid ( maltodextrin as a carrier) ? If so, what would you recommend for a starting weight for 1000g of liquid.
How would you filter juice like this on a larger scale without a centrifuge and still retain a high yield? I'm thinking about creating some sodas and possibly starting a little soda company thing on the side creating unique flavors from fresh juices.
Vacuum filtration?
Can the resulting clarified juice be set using gelatin, or will residual pectinase cause problems?
Hi
Can I use Pectinex Ultra Sp-L instead of pectinase?
I think thats the same thing, Pectinx is just the brand
When you say 2.5g pectinase, are you using powder for that ratio?
Can I use the powder pectic enzyme for these recipes?
Based on the "Pectin-Free Juice" CS's video, I used 0.25% Pextinex (so a lot more than 5-10 drops) on a 1.5L bottle of Tropicana Pure Premium no-pulp orange juice. Made sure to warm the bottle up to room temp first and let the enzyme work for 30 min before filtering using a Chemex filter.
I need to use 2 filters to filter half of the bottle overnight, so it's not very fast. Drip, drip, drip...
An interesting effect, although certainly not mind-blowing. Cleaner, crisper than the original juice. Very nice if you carbonate it in a iSi Whip.
Served with a sous vide egg bite and cherry tomato/pine nut/basil/evoo salad.
Depends on how much you want to make. There are preparatory centrifuges that can do amounts on the order of litres. If your talking hundreds or thousands or even millions of litres, a chemical engineer could build you a plant that could process the juice in batches of say 1000 litres then filter it under high pressure through an appropriate filter media.
