William R. Watt wrote:
> I'd try a test batch. The seeds could fly out to the edges and not
get sliced
> up. There is a similar problem trying to "crush" flax seed in a
blender.
> They fly all over and don't get cut up. My solution is to mix the
seed
> with an equal amount of flour in the blender. Don't know what the
effect of
> mixing seed with a liquid might be. I guess if they are small seeds
it
> might not matter but to get the goodness inside the seed they will
likely
> have to be cut open. In the case of flax seed the human digestive
system
> cannot crack them open so they pass through whole retaining all their
> goodness for the municipal sewage system.
>
> If you then want to jell the mix (pectin?) there may be a problem
with
> skins and seeds remaining in suspension, ie settling to the bottom of
the
> container before the mixture jells. Commercial processors have ways
of
> keeping the solids in suspension while a solution jells but I'm
afraid I
> dont' know what they are.
>
> Andrew ) writes:
> > I have an idea to make a berry juice concentrate that contains the
> > skins and seeds of the berry. The reason I want to do this is
because
> > there are a lot of vitamins and antioxidents in the skin and seeds
of
> > the berries and I'd like to drink these too.
> >
> > I plan on using a blender to turn the berries into a puree (juice
skin
> > and seeds) and then add sugar and pasteurise the juice so that it
> > lasts for 6 months after I bottle it.
> >
> > Has anyone ever done this? I guess one problem might be the fibres
of
> > the skin and seeds floating or sinking so that it doesn't look so
> > good. I thought one way around this is to use a commercial pectin
to
> > hold the fibres in solution.
> >
> > Any ideas? Perhaps the skins will be mold forming - even though
they
> > will be cleaned thorougly? But if I pasteurise should be o.k right?
> > Best wishes,
> > Andrew
>
>
> --
>
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