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How to select high quality juice processing raw materials?

Date:2017-12-18 Author:银洲机械 Click:1533

The quality of fruit juice processing raw materials is mainly reflected in maturity, freshness, cleanliness and health.

1. The maturity

The maturity of fruit harvest is the most important factor that determines the storage life and quality of fruit.Immature fruits are easy to lose water and wilt, mechanical damage and poor quality after ripening.The overripe fruit becomes soft and soft after harvesting and has a bland flavor.Early or late harvest fruits are not only prone to physiological disorder but also have a shorter storage period than normal harvest fruits.

With the exception of a few fruits (such as pears, avocados, and bananas), most fruits are best eaten when harvested and matured.Generally speaking, when the fruit reaches harvest maturity, it will become sweet, colorful and soft.However, some fruits do not reach the edible maturity when harvesting is mature, so they can still undergo cleaning, picking and other mechanical treatment after long distance transportation.

The mature fruit of any variety has its special (typical) external characteristics.Its maturity can be determined based on these typical characteristics.For example, the fruit of an immature fruit is green in color and hangs firmly on a branch, which can only be separated from it by force.When to pick fruit maturity, fruit surface is color features of the species and varieties, connection between fruit stem and branches have relaxation, fruit shake off easily, convenient picking, the stone of the fruit of benevolence fruits fruit also become black.The ripeness of certain types of fruit or certain types of fruit can only be reached after harvest.These fruits have to be stored for a certain period of time before they reach their optimum quality: they have characteristic colors, and their nuclei and flesh soften.However, if the fruit raw materials are too ripe, the fruit flesh will be too soft or completely soft (lack of juice), making the process of juicing and clarification difficult, or even different from that of the juice raw materials.

The quality of immature or poorly developed juice raw materials is not up to the requirements of the juice production line.Fruit juice made from this fruit has a much lower content and quality of its aromatic constituents than juice made from the same, well-grown, mature juice.The amount and quality of aromatic substances recovered from immature or stunted fruit ingredients is low.Similarly, fruit juices made from such raw fruits are often too weak in flavor due to their low sugar content and soluble solids, and even do not have the normal flavor that fruit juice should have.

2. The freshness

After harvesting, the fruit goes into a metamorphic process, which is a reflection of a series of chemical, biochemical and microbial changes in the fruit.As a result of this process, the ingredients of the raw materials will undergo a series of changes, and even their effective components will be completely destroyed.Therefore, the freshness of raw materials is also a characteristic parameter to measure their quality.

For healthy, non-damaged, and ripe after hanging branches, the fruit raw materials can be maintained at room temperature for 2-3 weeks, without any damage to the product quality.Some late-ripening, storage-tolerant varieties of fruit can be stored for longer periods without compromising quality in cold storage.But overripe and stored refrigerated fruit ingredients generally do not have fresh quality, reducing the value of processing.

If you want a permanent preserved fruit juice of fresh raw material quality, we must meet the following conditions: the deep frozen storage and without interruption until the processing raw material of deep freeze "chain" (at least below 18 degrees Celsius).In addition, the long-term preservation of fruit materials with other preservation methods no longer has fresh characteristics, so it is not suitable for processing fruit juice.

Cleanness of 3.

Greenness mainly refers to the content of initial bacteria and pesticide residues on the surface and inside of fruit raw materials.

Because there is a fruit juice processing raw materials in the dirt with a large number of microorganisms, some raw materials mixed with leaves, tree juice or packaging materials, parts damage or skin adhesion dirt juice fruit processing raw materials, in the process of storage is easy to corruption, quickly so cleaning and in removing impurity is a very important process.

The most important factor that determines the storage performance of juice processing raw materials is the initial bacterial content of raw materials when purchasing.The bacterial content is also of decisive importance for the perfect storage (sterilization) to ensure the quality of juice.

At present, there are also strict requirements on pesticide residues in juice.The international community has now ruled that certain special foods are not allowed to contain pesticide residues, such as baby food.

The only way to limit the juice content of pesticide residue is: fruit and vegetable juice manufacturing enterprises sign a contract with fruit and vegetable raw materials suppliers, to ensure the processing enterprises can effectively supervise all cultivation measures, make the content of pesticide residue in fruit and vegetable raw materials will not exceed the maximum limits stipulated in the contract.In implementing the contract, the juice manufacturer shall only permit the supplier of the raw materials to use the tested, national standard and specified concentration of plant protectants.When these pesticides are applied, time intervals should be set in advance.Stop fruit pests and diseases as early as possible (in winter and on long leaves).After long leaf, should combine the biological control measures, only to have a specific purpose, spraying pesticide spraying pesticide and not general, as much as possible and strive for no pesticides.At the same time, juice manufacturers should strengthen the cleaning of raw materials to improve the cleanliness of raw materials.

4. Health

Do not make juice from raw materials that have become corrupt or have begun to rot.If many of the juice processing materials in one corner of the raw material warehouse have been seriously corrupted, it is not enough to simply remove the rotten fruit.Because by this time the flavor and odor of the rotten fruit have entered the interior of the healthy fruit.And Ken in general, the whole stack of juice in the space of raw materials have lost processing value.

Therefore, the fruit juice raw materials which are affected by all kinds of putrid bacteria and insect larvae will be damaged.From the power of the "food hygiene law" the regulation to the interests of consumers, with this kind of material made of fruit juice is not health, sensory quality is not good, so I can't put them used for juice processing raw materials.

If juice processing raw materials are not send biological damage, such as picking and shipping raw materials hit or because of hail or frozen fruit juice causes damage, once this kind of fruit juice processing raw material injury shall be processed immediately, otherwise can't use.

To sum up, when judging the quality of juice raw materials, we should not only observe their "appearance integrity", but also observe their internal quality from the perspective of making juice.As the consumption of fruit juice into beverage quality and production requirements are higher and higher, modern fruit and vegetable juice processing is no longer the "waste utilization" of low-quality fresh fruit.To produce high quality fruit juice and its beverage, we must use high quality fruit ingredients.It is impossible to produce superior quality juice and beverage by using the fresh fruit of falling fruit, residual fruit and low quality fresh fruit.


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