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Juicing methods for fruit processing

Juicing methods for fruit processing

Fruit processed products are a kind of food that we often see in our lives. It has rich taste and retains considerable nutrients. There are many kinds of fruit processing methods, and the processing method should be selected according to different products. The juice we often drink is extracted by making juice, so what should we do? Let's take a look now!

The method of fruit processing needs to be selected according to different products, and generally needs to rely on professional machines, which can also improve the efficiency of manufacturing. The process of juice extraction. Orange juice, lemon juice, grapefruit juice, pineapple juice, apple juice, grape juice, bayberry juice, guava juice and various berry juices are all suitable for making juice. Juice is the juice of fruit cells obtained by pressing or extracting. If necessary, adjust the original juice slightly to make the product meet certain specifications. Apple juice and grape juice are usually made into transparent juice, while orange juice is mostly cloudy. Concentrated fruit juice is made from raw juice. Generally, no sugar is added, and only the same juice is used to adjust the ingredients. The concentration is 3-6 times that of the original juice, the soluble solid content is about 40-60%, and the super concentration can reach 65%. Fruit malt is a product in which a large amount of sugar is added to the original juice. It is often used as a substrate for making beverages. Juice powder is a powder product of concentrated fruit juice that is further dehydrated, with a water content of 1-3%.

The juice-making process mainly includes: 1. The method differs depending on the type of fruit. The juice of apples and grapes is contained in the whole fruit and is usually extracted by pressing and squeezing; the juice of citrus has skin, and the juice is present in the juice cells, which is usually extracted with a cone machine. The juice yield of various fruits is generally 45-80% of the fruit weight. ② Clarification and filtration. Removal of suspended solids and colloidal particles in juice is an important step in preparing transparent juice. Commonly used methods are gelatin tanning method, heat coagulation method and enzymatic preparation method. ③ Homogenization and degassing. It is specially used to make cloudy juice. Homogenization improves the stability of juice by mechanically dispersing suspended particles. High pressure homogenization requires a pressure of 150-170 kg/cm2. Degassing or deoxygenation is the process of removing air from turbid juices. Avoid oxidation and discoloration of the juice, loss of vitamins, corrosion of the tinplate of the tank wall, and defoaming. Commonly used vacuum method. The volatile flavor compounds lost in the degassing process can be recovered.

The above is the introduction of the juice-making technology. It can be seen that the development of the juice-making technology is relatively mature. It is clear that the development of fruit processing is accompanied by the development of food. Fruit processing methods are relatively rich, and only one of them is introduced here. In fact, other fruit processing methods are relatively mature.

 

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