Core Technology and Equipment Knowledge of Fruit and Vegetable Juice Processing

Modern fruit and vegetable juice processing is a refined and standardized systematic project, adhering to the core production principle of "process priority, quality and flavor retention". The complete production line covers the whole procedures of raw material pretreatment, juice extraction, refining, sterilization and filling. As the first crucial step of quality control, raw material pretreatment adopts intelligent sorting, high-pressure spraying and bubble cleaning technology to thoroughly remove surface impurities, pesticide residues and microorganisms. Equipped with precision peeling and stoning equipment, it avoids bitter substances from affecting the product taste. Differentiated juice extraction processes are applied according to different raw materials: pressing for hard fruits and vegetables, and beating refining for soft ones, which effectively improves the juice yield. Subsequent homogenization and deoxidation procedures prevent oxidation, discoloration and stratification, maximizing the retention of natural flavor and nutrition. Currently, UHT ultra-high temperature instantaneous sterilization and aseptic cold filling are the mainstream technologies to ensure food safety and extend shelf life. Customized production lines covering laboratory, pilot and large-scale industrial models fully meet the R&D, trial production and mass production needs of food enterprises.