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Fruit production equipment can improve fruit taste

Fruit production equipment can improve fruit taste

Fruits and berries are used as raw materials, treated with physical, chemical or biological methods (inhibiting enzyme activity and spoilage activity or killing spoilage bacteria), and then produce and process food to achieve storage purposes. The fruit is produced and processed according to small and medium-sized fruit production equipment, which can improve the taste of the fruit, increase the edible value and economic benefits, and reasonably increase the supply time of the fruit.

The selection of raw materials for fruit production and processing is considered in terms of production volume, delivery period, storage period, proportion of edible parts, physical properties, chemical composition, and sensory quality. The organizational structure and chemical composition of fruits are based on the types and maturity of raw materials. The harvestability, adaptability of production and processing, and harvesting period of fruits are directly related to the types. Usually, the raw materials for production and processing require that the fruit has good quality, normal taste, many edible parts, suitable size and moderate ripeness. With the differences in production and processing methods and production and processing purposes, the regulations on raw materials are also different. For the production and processing of canned fruits in syrup, it is advisable to choose fresh, good, moderate sugar and acid ratio, thick flesh, tight and delicate texture, heat-resistant fruits, and the maturity is slightly lower than that of fresh food (approximately 8-9 maturity) .
To make juice and fruit wine, it is advisable to use raw materials that are juicy, sweet and sour, and have a strong aroma. Such as Xuekan, Jincheng, Voling summer orange, Concord grape and solute peaches can be used to make fruit juice; Red orange, mandarin, sweet orange, grape, hawthorn, etc. can be used to make fruit wine. The raw materials for the production and processing of jams are required to contain high levels of pectin and fruit acid, and have bright colors, such as apricots, hawthorns, citruses, and apples. The production and processing of preserved fruit and candied fruit requires selection of fruits with low moisture content, high sugar content, flexible material, thick and small flesh, low plant fiber, storage and transportation, and high temperature cooking, such as Guoguang and Hongyu in apples. The fruits used for freezing are stipulated to have a higher adaptability to freezing storage, and have a very prominent taste and color tone.
Features of small and medium-sized fruit production equipment:

1. Cold-breaking and hot-breaking sauce can be produced and processed according to user regulations; products with different concentrations can be produced and processed.

2. The crushing and beating machine applied by Italian technology is used, which increases the juice output rate by 2-3% compared with the traditional beating machine.

3. Integrating the application of advanced Italian technology, using the combination of multi-effect low-temperature vacuum concentration and high-temperature instantaneous, it can retain the natural taste, color and nutrient elements of the original fruit to a large extent according to the processing technology route.

4. The temperature control of the machine can adjust the quality standards such as viscosity and color tone of the final product.

5. According to the positioning of different products, design the processing technology circuit suitable for customers' requirements, and ensure that the processing technology is advanced, the machinery and equipment are simple, the operation is stable, and the environment is environmentally friendly and energy-saving. May also be fused according to user regulations

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