What is flash pasteurized apple cider?
Flash pasteurization is considered to be a middle ground between raw and ultra-pasteurized. The process quickly heats the juice to a specific temperature, holds it there for a few seconds then quickly cools it, affecting the taste less than the longer process of traditional pasteurization.
Why is the cider flash pasteurized?
The bottom line is that flash pasteurization is designed to heat liquids, kill the undesirable organism, and cool the liquid, before the captive liquid knows what has happened to it. To the degree you minimize your heat and holding times you will also minimize degrading your product.
What does flash pasteurization do?
Flash pasteurization is performed to kill spoilage microorganisms prior to filling containers, in order to make the products safer and to extend their shelf life compared to the unpasteurised foodstuff. An early adopter of pasteurization was Tropicana Products, which has used the method since the 1950s.
Can apple cider be pasteurized?
You can pasteurize apple cider at home for an extra margin of safety. To pasteurize, heat it to at least 160 degrees. If you don’t have an appropriate thermometer, heat to simmering (when bubbles appear on the surface). Apple cider and juice are sometimes served at day care centers and schools.
What is the difference between pasteurization and flash pasteurization?
The difference between these two pasteurization methods is that flash pasteurization pasteurizes the product, not the package. During tunnel pasteurization, both the package and the product get pasteurized.
How long does pasteurized apple cider last?
Once in the refrigerator, you can expect 2-3 weeks of shelf life. Our cider can also be frozen almost indefinitely. We recommend taking a bit of the cider out as it will expand when frozen.
Should I pasteurize homemade apple cider?
Pasteurize the cider to ensure its safety by heating to at least 160 degrees Fahrenheit. Store the cider in the refrigerator at 40 degrees Fahrenheit or lower and drink within 5 days. Freeze, after pasteurization, for longer storage.
Should I pasteurize my cider?
The process of making “sweet cider” requires the freshly-pressed apple juice to ferment for three to four days at 72 degrees Fahrenheit. Once the “sweet cider” has aged, it needs to be pasteurized to kill the harmful foodborne illness pathogens. To pasteurize the cider, heat it to at least 160-185 degrees Fahrenheit.
How long does flash pasteurized juice last?
A: 3-4 days If kept refrigerated at 38 degrees or below, it will last for up to 4 days.
What does lightly pasteurized mean?
Answer: Thanks for reaching out! The juices are gently pasteurized. Gentle pasteurization means the product is heated quickly and then cooled rapidly ( 187 F in 20-25 second), the purpose of the process is to kill any bad bacteria while leaving the nutrients intact and provide the juice an extended shelf-life.
How do you make pasteurized apple cider?
To pasteurize the cider, heat it to at least 160-185 degrees Fahrenheit. Skim off the foam. Pour the hot cider into heated, clean and sanitized glass or plastic containers. Refrigerate immediately.