Juice is made from different fruits. Bottled juices can be blended with one or more juices. The bottled juice production line has raw fruit pressing, fruit powder blending, or fruit juice concentrate. The main process of juice making is as follows:
Raw Fruit Juice Production Line Process:
1. Select fresh, ripe, non-rotten, pest-free fruits as raw materials. Clean and screen the fruits to remove unqualified fruits and impurities.
2. According to different kinds of fruits, remove the pits, pulp the fruits, press the fruits, etc.
3. Collect juice, remove pomace, peel, pit, etc.
4. According to the formula of the finished juice, mix one or more juices together, and add other auxiliary materials. If there is any pulp component preserved in the juice, we can use a high-shear tank or add suspension to make the pulp evenly distributed in the juice.
5. Sterilization: Heat the mixed juice to a certain temperature to kill bacteria and microorganisms.
Fruit Powder or Fruit Juice Concentrate Juice Production Line
1. Dissolve fruit powder or fruit concentrate in water according to the proportion of the formula or the specific process requirements. Add other auxiliary materials for blending.
2. Use degassing, homogenization, and other steps according to the specific process requirements of the juice.
The juice contains different degrees of organic acids regardless of which method you are using to produce the fruit juices. Organic acids can show the unique aroma of fruits, give people taste enjoyment, and benefit human health. Therefore, in the filling production process, it is necessary to consider both the protection of organic acids in the juice and the corrosion of organic acids on the container
In addition, you may have found that the above juice production methods involve the sterilization of fruit juice. The PH value of fruit juice food is generally below 4.5, and there will be no bacteria under normal conditions. Juice spoilage is mainly caused by alcohol and mold. At room temperature, raw fruit juice deteriorates due to alcoholic fermentation, which in turn acidifies alcohol and fruit due to yeast or mold growth on the surface.
In order to prevent spoilage, we usually use high-temperature instantaneous sterilization and the addition of preservatives.
High-temperature instantaneous sterilization refers to the sterilization of beverages for a short time under the temperature condition of 135~150 °C. The practice has proved that too long sterilization time will lead to a decrease in the quality of beverages. In particular, it has a great influence on the color and flavor of the beverage. Under the same sterilization conditions, ultra-high temperature instantaneous sterilization not only significantly shortens the sterilization time compared with low-temperature long-term sterilization, but also has a high nutrient preservation rate of the beverage
Add preservatives. Common preservatives are citric acid, sorbic acid, benzoic acid
Citric acid: Citric acid is a natural organic acid that is basically harmless to the human body. As a food preservative, it can effectively inhibit the growth of microorganisms and have a certain bactericidal effect on bacteria and yeast. The disadvantage of citric acid is that it may make the juice more acidic, and excessive use can also affect the taste of the juice.
Sorbic acid: Sorbic acid is an organic acid commonly used for preservatives and flavoring. Similar to citric acid, sorbic acid has a high safety profile for the human body and has a good inhibitory effect on mold, bacteria, and yeast. But there are also drawbacks that may make the juice more acidic.
Benzoic acid: Benzoic acid is a widely used preservative that has a strong bactericidal effect on bacteria and mold. The advantage of benzoic acid is that it is easy to use and has a relatively small impact on taste. However, excessive intake of benzoic acid may cause adverse effects such as migraines and allergies.
After sterilization, the juice needs to be conveyed to the filling line. According to different filling process requirements, hot filling and aseptic filling methods are optional.
Hot filling: Keep the juice at 85~88 °C after sterilization, and then convey it to the filling machine for filling. The high temperature of the juice sterilizes the bottle and cap. After filling and sealing, the bottled juice is gradually cooled to room temperature through the spray cooling channel.
Aseptic filling: The entire filling process takes place in an aseptic environment. The general level of the aseptic filling room is 100, the temperature is 18~26 °C, and the relative humidity is 45%~65%. Send filtered sterile air into the clean room. And keep the static pressure difference between indoors and outdoors should be greater than 10pa to avoid the entry of outdoor unclean air. Must sterilize the filling machine, bottles, and caps in the aseptic filling room. After high-temperature sterilization, cool the juice to 20~30 °C and fill it into a sterile container and seal the bottle.
After filling and capping, bottles will go to the labeling machine, date printing machine, packing machine, and other follow-up work.
Linho can supply the complete juice filling line from A to Z. Please contact us when you have the idea to set up a juice factory.