Juice extraction process of fruit juice beverage production line
Juice extraction process of fruit juice beverage production line
The juice extraction process of the juice beverage production line2017-02-04 09:40 The juice process is an important part of the juice beverage production line. It not only affects the extraction rate of juice and juice, but also affects the quality and production efficiency of the product. The raw materials and products are extracted according to different The method is very different. The following are the steps of the fruit juice beverage production line: 1. Squeezing: The method of squeezing juice is to squeeze the fruit and vegetable juice from the fruit and vegetable pulp to obtain the juice. It is widely used in the production of fruit and vegetable juice beverages, and is mainly used in the production of fruit and vegetable juice beverages with rich water content of fruit and vegetable raw materials. According to the different temperatures of the raw materials, it can be divided into cold pressing, hot pressing, and even freezing, etc. According to whether the residue after squeezing is extracted and then squeezed again, the pressing is divided into two squeezing and one squeezing. Hot pressing refers to heating the crushed raw material pulp, and then squeezing the pulp to extract juice. The hot pressing method is determined by the biochemical characteristics of the raw materials and the processing technology of the fruit and vegetable juice. The biochemical reaction speed of the raw materials in the intact tissue before crushing is very slow, but in the raw materials, in the process of various chemistry, enzymes and microorganisms, the raw materials will suddenly accelerate and influence each other, leading to a series of chain reactions. The most important one is the various oxidation reactions catalyzed by enzymes to escape from the raw materials. Due to the sharp decline in the quality (color, aroma, taste and chemical composition) of fruit and vegetable juice, the oxidation reaction is mainly caused by the polyphenol oxidase catalyzed by polyphenol oxidase, and the color change caused by the pulp and juice. Therefore, in the processing of fruit and vegetable juice, it is necessary to take effective measures to prevent or inhibit the occurrence of adverse reactions, such as enzymatic browning. Therefore, after the raw material is broken, the fruit is sometimes heat-treated and then pressed to inactivate the enzyme activity, and it can also inhibit the reproduction of microorganisms to ensure the quality of fruit and vegetable juice. Cold pressing is relative to hot pressing. Cold pressing is the fruit juice after the raw material is broken, without heat treatment operation, at or below room temperature. The reason is that the two squeezing is based on the extract of the soluble solids in the fruit, and the pomace after the first squeezing also contains a certain amount of soluble solids. In order to extract the slag solids as much as possible to make the content of the candy slag, and the clear slag recovered from normal water or condensed water (generally no more than 80℃): water u003d 1: (1 ~ 2) ratio (mass ratio), add enzyme Soak for 20-40 minutes without adding enzyme, and then press twice. The use of two squeezing technology can be used to increase the juice rate by 5% to 10%. 2. Extraction: The process of transferring the extract of fruit and vegetable juice to the liquid extraction medium (hot water). Mainly used for dried fruits with low moisture content, such as red dates, black plums, red dates and fruit juices with high pectin content, to raw fruits and vegetables (such as the extraction of hawthorn juice) by the above methods. The extraction method is divided into static extraction method, countercurrent extraction method, single extraction method, multiple extraction method and so on. The main factors affecting the extraction rate are extraction temperature, time, degree of raw materials, concentration difference, flow rate and so on. 3. Beating: Beating is to scrape and grind the broken fruit and vegetable raw materials through a beating machine and separate the core, fruit seeds, thin skin, etc. to obtain the fruit (vegetable) puree. The fineness of the puree can be achieved by selecting different apertures of the beating machine screen. In the processing of fruit and vegetable juice, this method is suitable for the production of fruit and vegetable pulp and pulp beverages, such as strawberry juice, mango juice, peach juice, hawthorn juice and so on. After being crushed, the raw materials of fruits and vegetables need to be pre-cooked in a pre-cooker immediately to inactivate the enzyme activity in the fruits and vegetables to prevent browning, and then be beaten. Generally, three beating steps are carried out in the production. The size of the sieve mesh is 1.2, 0.8, 0.5mm in order. After beating, the meat particles will become smaller, which is beneficial to the homogenization treatment. If a single-pass beating is used, the sieve aperture should not be too small, otherwise it is easy to block the mesh. 4. Centrifugation: Centrifugation needs to be completed by a horizontal screw centrifuge, which uses the principle of centrifugal force to separate fruit and vegetable juice and pulp. The slurry enters the centrifugal chamber of the drum through the central feeding tube. Under the action of high-speed centrifugal force, the pomace is thrown to the wall of the drum, and the pomace is continuously sent to the conical end of the drum by a screw conveyor to be discharged. It flows out from the front end of the drum through the thread gap. 5. Coarse filtration: Coarse filtration is the process of removing larger particles or suspended particles dispersed in fruit and vegetable juice. In addition to the beating method, the fruit and vegetable juice obtained by other methods contains a large number of suspended particles. If the flesh fiber, peel, core, etc., their presence will affect the appearance, quality and flavor of the product, it needs to be removed in time. The coarse filter can be used in the squeezing. During the juice process or click operation, a vibrating screen is usually used in the production for coarse filtration. The fruit and vegetable juice generally passes through a 0.5mm aperture filter to meet the coarse filtration requirements. After coarse filtration of fruit and vegetable juices, clarification and filtration are required. For turbid juices and beverages with meat, homogenization and degassing are required.