The selection principle of sterilization process is to kill the microorganism and reduce the effect on the quality of the product as much as possible.Sterilization and packaging of fruit juice Determination and adjustment of acid content.Determination and adjustment of sugar degree.The adjustment and mixing of sugar and acid in fruit juiceĪdding a proper amount of sugar and edible acid (citric acid or malic acid) into the fresh juice. The method of vacuum degassing and nitrogen exchange are often used. It is more obvious at the time of heating. The reaction of oxygen to various components in fruit juice makes the aroma and color worse, will cause internal corrosion of tinplate. There is a large amount of oxygen in the juice, which will destroy vitamin c in the juice. Frozen preserved fruit juice and concentrated juice do not have to be homogeneous. Homogenization is special requirements of cloudy juice production, used for glass bottle packaging products, tinplate products rarely used. Homogenization and degassing of fruit juice Heating condensation clarification (Simple and effective).The yield of fruit juice depends on the quality, variety, maturity and freshness of the fruit, the processing season, the method of squeezing and the efficiency of the juice. Fruits with thick skins (Citrus and pomegranates, etc.), extracting the juice one by one or firstly removing the peel. Most fruit juices are contained in the whole fruit, which can be crushed and pressed directly. The method of juice extraction varies according to the structure of the fruit, the existence part of the fruit juice, the nature of the tissue and the quality requirement of the finished product.Pretreatment before squeezing: Heating or adding pectinase.The purpose of crushing is to increase the yield of the juice.The fruit juice is rich and easy to take, and the extraction rate of juice is high.In the process of processing and storage, they still maintain these excellent qualities and have no obvious adverse changes. Fruit raw materials should have good flavor and aroma, stable color and moderate acidity.Fruit juice production process mainly includes fruit raw material pretreatment, juice extraction, clarification and filtration, homogenization, deoxidization, concentration, ingredient adjustment, packaging and sterilization. Natural fruit juice (original juice) drink, fruit juice drink or fruit juice drink with pulp, the basic principle and process of their production are roughly the same. The common fruit and vegetable juices are orange juice, pineapple juice, grape juice, apple juice, guava juice and carrot juice. Fruit and vegetable juice is a popular drink. It can prevent arteriosclerosis, anti-aging, and increase the immunity of the body. Fruit and vegetable juice contains all kinds of nutrients that human body needs, especially the content of vitamin C is more abundant.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |