Apple juice production line fruit and vegetable juice contains a lot of water, sugar, malic acid, citric acid, tartaric acid, etc., juice also contains a small amount of tannin and protein, minerals mainly include calcium, phosphorus, potassium, sodium, etc. Pigments include carotenoids and anthocyanins. It also contains a small amount of temperature sensitive substances and aromatic substances. Only by fully mastering the composition and characteristics of fruit and vegetable juice, can we flexibly apply various technologies in the processing and production of fruit juice, intervene in the links that destroy the original nutrition, color, flavor and aroma of fruit juice, and obtain high-quality original flavor products to a large extent.

 

Fruit juice is generally divided into clarified juice and turbid fruit and vegetable juice. Common clarified juice includes apple juice, pear juice, grape juice, melon juice, blueberry juice, blackberry juice, etc.; turbid fruit and vegetable juice includes orange juice, tomato juice, fresh carrot juice, etc.; pulp juice generally includes peach, apricot, plum, plum, etc. Juice processing technology: pretreatment (selection, cleaning, crushing, heat treatment). Juice extraction - coarse filtration - composition adjustment - fine filtration - homogenization

 

In the pretreatment process, it should be noted that fruits and vegetables with more pesticide residues can be treated with dilute hydrochloric acid or fatty acid when cleaning. For microbial pollution, they can be soaked in a certain concentration of bleaching powder or solution, and then cleaned with water. After most fruits are broken, they must be preheated before juicing to soften the pulp tissue and improve the yield of juice. In addition, different preheating temperatures can promote or inhibit the activity of enzymes. According to the properties of enzymes, the appropriate pH value, temperature and action time directly affect the color and flavor of products. Therefore, different processing technologies must be mastered according to different market demands. The methods of juice clarification include enzyme method, gelatin tannin method, enzyme gelatin method, diatomite method and so on. It should be noted that the suitable pH value for pectinase treatment is 4.5 ≤ 5.0 and the temperature is 50 ℃. In the case of grape juice processing, special tar removal should be carried out.