Fruit deep processing equipment juice process can be divided into four steps

Fruit and vegetable processing is processed through various processing techniques, so that fruits and vegetables can be preserved for a long time, not bad for a long time, and ready for use at any time. In the processing and processing, it is necessary to preserve its nutrients to the utmost extent, improve the edible value, make the processed products have good color, aroma and taste, and the organizational form is more perfect, further improving the commercialization level of processed fruits and vegetables. Improve the standardization, automation and mechanization level of fruit deep processing equipment , strengthen scientific research and development, establish research centers and bases for fruit and vegetable processing machinery, establish a fruit and vegetable processing technology and equipment information cooperation network, and keep abreast of developments at home and abroad.

Sweet oranges, lemons, grapefruits, pineapples, apples, grapes, bayberry, guava and various berries are suitable for making juice. Juice is the juice of fruit cells obtained by pressing or extracting. The original juice needs to be slightly adjusted when necessary to make the product meet certain specifications. Apple juice and grape juice are often made into transparent juice; while citrus juice is mostly turbid. The concentrated juice is concentrated from the original juice. Generally, no sugar is added, and only the same type of juice is used to adjust the ingredients. The concentration is 3-6 times of the original juice, the soluble solids is about 40-60%, and the super concentration is up to 65%. It is diluted and consumed. Candied fruit is a product in which a large amount of sugar is added to the original juice, and is often used as a base for fruit juice beverages for beverage preparation. Fruit juice powder is a powdered product which is further dehydrated by concentrated juice. The water content is 1 to 3%, and it must be rehydrated before drinking.

The process of juice processing in fruit deep processing equipment mainly includes:

1 juice. The method varies depending on the species. The juices of apples and grapes are contained in the whole fruit, and the juice is usually taken by crushing and pressing method; the citrus has the outer skin, and the juice is present in the juice cells, and the juice is commonly used in the cone juice machine. The juice yield of various fruits is generally 45-80% of the fruit weight.

2 clarification filtration. Removal of suspended solids and colloidal particles from juice is an important step in making clear juices. Commonly used are gelatin-tannin, heating coacervation and enzyme preparation methods. 3 homogenization and degassing. Dedicated to the production of turbid juice. Homogenization is the mechanical action to disperse suspended particles in juice to enhance its stability. High pressure homogenization requires a pressure of 150 to 170 kg/cm2. Degassing or deaeration is the process of removing air from turbid juice, avoiding oxidative discoloration of fruits, loss of vitamins, corrosion of tinplate on the wall of the tank, and elimination of foam. It is usually carried out by vacuum method. Volatile flavors that are lost during degassing can be recovered.

4 packaging and sterilization. Cans are generally used as containers. Sterilize with pasteurization. The sterilization condition of the transparent juice is usually 80 ° C, 30 seconds, and the turbid juice is 90 to 95 ° C, 30 to 60 seconds. In addition, the fashion of concentrated juice needs to use vacuum to remove part of the water to increase the juice concentration. The juice powder is desalted by spray drying.