Citrus juice production and process
Citrus fruits such as sweet orange, kale, grapefruit, lemon, etc. can be used as raw materials for juice production, with the largest yield of orange juice. The varieties of sweet oranges commonly used in juice extraction abroad include Walnut Orange, Hamilin Orange, Parson Brown Orange, Pineapple Orange, etc.; domestic mainly include Jincheng Orange, Pioneer Orange, Late Orange, and Huazhou Orange. The wide-leather citrus flavor is mild and the aroma is poor. It is not suitable to make juice separately. It is advisable to mix juice with orange juice. Citrus juice is typically a cloudy fruit juice.
1 process flow:
Raw materials → cleaning, classification → pressing → filtration → adjustment → homogenization – degassing and degreasing → pasteurization → filling → cooling → finished products.
2 operating points:
Sweet oranges, lemons, and grapefruits are strictly sorted and squeezed with a press and a Brown Cone juicer. The wide-leaf orange can be squeezed with a screw press, a scraper beater, and an Andy Johnson special press. The juice is filtered through a 0.3 mm mesh filter and the required juice contains 3% to 5% fruit pulp. Too little pulp, light color, flat flavor; too much pulp, it will produce a burning smell when concentrated. The filtered fruit juice is adjusted according to the finished product standard, generally 13% to 17% of soluble solids and 0.8% to 1.2% of acid. Homogeneity is an essential process for citrus juice. High pressure homogenizers are required to be completed at 10-20 MPa. After the degassed citrus juice, the essential oil content should be kept between 0.15% and 0.025%. Deoiling and degassing can be performed in the same equipment. Pasteurization requires 15 to 20 seconds to heat up to 93 to 95°C. After 15 to 20 seconds, the temperature is lowered to 90%. The hot insulation is filled at 85°C or more in a pre-sterilized container. The citrus juice can be contained in a tin can. It has a low price and prevents the product from turning black. The product after canning (bottle) should be quickly cooled to 38 °C.
Citrus juice, especially orange juice, is often processed into frozen concentrated orange juice. When using a low-temperature falling-film evaporator, the juice needs to be pasteurized at 93.3° C. for 2 to 15 seconds in order to reduce the microbial content and passivation enzyme activity. In order to improve the quality, fresh juice is often added back to the concentrated product, such as first concentrated to 55. Brix, then add the original juice to 42. Brix. Concentrated orange juice is stored frozen below -18°C and can be packaged or packaged for beverage preparation and reprocessing.
Orange juice and grapefruit juice are also dehydrated into juice powder by foaming the concentrated juice, followed by desiccant storage.
Wenzhou mandarin oranges and other broad-leaved mandarins have a less pungent flavor. Sometimes they are made into granular fruit juices with dispersed juice cells. After the juice cells are dispersed and hardened, they are added back to the natural orange juice.
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