Fruit juice with fruit as raw material through physical methods such as pressing, centrifugation, extraction and other juice products, processed into drinks made of products. Fruit juice retains most of the nutrients in the fruit, such as vitamins, minerals, sugar, and pectin in dietary fiber.
The preservation period of fruit juice is very short, mostly due to the influence of microorganisms, because the metabolic activity of microorganisms in fruit juice is very active, so it is particularly critical to choose the appropriate sterilization technology to prevent the deterioration of fruit juice drinks. Regarding the sterilization of juice drinks, it is required to kill the pathogenic bacteria and spoilage bacteria in the juice, the control of the total number of colonies meets the national standards, and also the destruction of the enzymes in the juice to have a certain preservation period in a specific environment; the other is to protect the nutritional composition and flavor of the juice as much as possible in the process of sterilization.
In the fruit juice hot sterilization method, there are pasteurization (low temperature long time sterilization method), high temperature short time sterilization method and ultra-high temperature instantaneous sterilization method. The high temperature short time sterilization effect of thermal sterilization method is better, but the temperature often brings adverse effects to the quality of fruit juice, such as color change, flavor, nutrition loss, etc.
And pasteurization technology, by changing the protein and enzyme structure of microbial cells, thus inhibiting the activity of enzymes, killing a large number of spoilage bacteria and pathogenic bacteria in fruit juice, while the sensory and nutritional value of food will not be affected. It can not only achieve the purpose of sterilization and passivation of enzymes at a lower temperature, but also help to maintain the fruit juice color, aroma, flavor, nutrition and freshness, to meet the requirements of consumers advocating "natural and healthy" food. Therefore, studying pasteurization technology is of great significance for the safety, color and nutrition of fresh fruit juice.
It is worth noting that pasteurization is canned or bottled juice, if it is glass bottled juice, need to consider the problem of preheating and precooling, to prevent the temperature difference is too big and lead to burst bottle, so our pasteurization machine is divided into four sections, namely preheating, sterilization, pre-cooling and cooling, but the overall name is the juice pasteurization machine.
Post time: Oct-10-2022