Zhongyilong Concentrated Juice Beverage Production Line Sea Buckthorn Beverage Production Equipment Welcome to Purchase

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　　Zhongyilong Concentrated Juice Beverage Production Line Sea Buckthorn Beverage Production Equipment Welcome to Purchase

　　Fruit and vegetable juice processing technology: Fruit and vegetable juice contains various nutrients needed by the human body, especially rich in vitamin C, which can prevent arteriosclerosis, resist aging, and increase the body's immunity It is a popular beverage among people The fruit juices produced in our country include citrus juice, pineapple juice, grape juice, apple juice, guava juice, and carrot juice 1、 The basic production process of fruit and vegetable juice beverages includes natural fruit juice (original fruit juice) beverages, fruit juice beverages, or fruit pulp juice beverages. The basic principles and processes of their production are roughly the same Mainly including: fruit raw material pretreatment, juice extraction or leaching, clarification and filtration, homogenization, deoxygenation, concentration, ingredient adjustment, packaging and sterilization, etc. (1) Raw material selection and washing 1 It should have a good flavor and aroma, stable color, moderate acidity, and maintain these excellent qualities during processing and storage without significant adverse changes Rich in juice, easy to extract, and high juice yield The raw materials are fresh and there are no rotten fruits When using dried fruit raw materials, the dried fruit should be free from mold or insect damage （2） Juicing and extraction (1) crushing and pulping crushing purpose: to improve juice yield (2) pre-treatment before juicing a. Heating is suitable for fruits such as red grapes, red cherries, plums, hawthorns, etc Principle: Heating solidifies the proteins in the cell cytoplasm, changes the cell's semi permeability, softens the flesh, hydrolyzes pectin, reduces the viscosity of the juice, and thus increases the juice yield Processing conditions: 60-70 ℃/15-30 min. Pectinase addition (3) Juice extraction method varies depending on the structure of the fruit, the location of the juice, tissue properties, and the quality requirements of the finished product. a. Most fruit juice is contained throughout the entire fruit - crushing and pressing; b. Thick outer skin (citrus and pomegranate, etc.) - juice one by one or peel first The juice yield of a fruit depends on its texture, variety, maturity and freshness, processing season, juicing method, and juicing efficiency (4) Coarse filtration (III) Clarification and filtration of fruit juice (1) Neutralization of clarification charges, dehydration, and heating are all sufficient to cause the aggregation and precipitation of colloidal particles. One colloid can excite another colloid and make it easily precipitated by electrolytes. Mixing colloidal solutions with different charges can cause them to precipitate together These characteristics are the theoretical basis for using clarifying agents during clarification Common clarifying agents include gelatin, bentonite, tannins, and silica sol ① Natural clarification ② Gelatin tannin clarification method: The negatively charged gelatinous substance in the juice interacts with the positively charged gelatin to coagulate and precipitate, resulting in the clarification of the juice ③ The principle of enzyme clarification method: using pectinase preparation to hydrolyze pectin substances in fruit juice, causing other colloids in the juice to lose the protective effect of pectin and precipitate together The optimal temperature for pectinase is 50-55 ℃, and the dosage is 2-4 kg/T. It can be directly added to freshly squeezed juice or added after heating and sterilizing the juice ④ Principle of freezing clarification method: Freezing changes the properties of colloids, and a precipitate is formed during thawing (concentration and dehydration) Especially suitable for apple juice ⑤ heating coagulation clarification method (simple) principle: Pectin substances denature and solidify due to temperature fluctuations Method: Heat to 80-82 ℃ within 80-90 seconds, then quickly cool to room temperature (2) (4) Homogenization and degassing of fruit juice (1) Special requirements for the production of homogenized cloudy fruit juice, mostly used for products packaged in glass bottles, and rarely used for products packaged in tin cans Frozen storage of fruit juice and concentrated fruit juice does not require homogenization (2) There is a large amount of oxygen in deaerated juice, which can damage the Vc in the juice. Oxygen reacts with various components in the juice, deteriorating the aroma and color, and causing corrosion of the inner wall of the tin can More pronounced during heating Vacuum degassing method and nitrogen exchange method are commonly used （5） The sugar acid adjustment and mixing of fruit juice results in a sugar acid ratio of (13:1) - (15:1) for the majority of fruit juice products Many fruits can be used alone to make high-quality fruit juice, but it is better to mix them appropriately with other varieties of fruits Add an appropriate amount of sugar and edible acid (citric acid or malic acid) to fresh fruit juice. ① Determination and adjustment of sugar content. ② Determination and adjustment of acid content. Different varieties of raw materials are mixed to prepare juice. (6) Concentration of fruit juice. a. Vacuum concentration method (generally 23-35 ℃/94.7kPa); b. Freeze concentration method (soluble substances not exceeding 50%); c. Reverse osmosis concentration method (mainly using acetate fiber membrane and other cellulose membranes); d. Aromatic substance recycling （7） Sterilization and packaging of fruit juice (1) Sterilization of fruit juice a. Selection principle of sterilization process: It is necessary to kill microorganisms while minimizing the impact on product quality b. The most commonly used method is high-temperature short-term (93 ± 2 ℃/15-30s) c. Filling after sterilization: high-temperature filling (hot filling) and low-temperature filling (cold filling) (2) Packaging of fruit juice a. Carbonated beverages generally use low-temperature filling; b. Fruit beverages, except for paper containers, are almost always hot filled (due to full filling, the juice volume decreases after cooling, forming a certain degree of vacuum inside the container). The center temperature of the canned food is>70 ℃ 2、 Typical production process of fruit and vegetable juice: 1. Concentrated apple juice, solid liquid, wet sediment, fruit residue, sediment, material selection, fruit inspection, grinding, pressing, heating, initial filtration, degumming, fine filtration, fragrance enhancement and pasteurization, concentration, cooling, filling. 2. Selection and washing of sweet orange juice, juice extraction, filtration, centrifugal separation, blending, oil and gas removal, sterilization, filling. 3. The difference between the production process of frozen concentrated sweet orange juice and pure juice is that the pulp content must be minimized as much as possible, otherwise it not only reduces the concentration efficiency but also makes it easier to... Causing phenomena such as coking. 4. Hawthorn juice is rich in hawthorn pectin, so it cannot be processed by crushing the juice The current processes used include hot-dip extraction and enzymatic treatment

• Concentrated fruit juice beverage production line