CN106307555A

CN106307555A - Freshly squeezed fruit juice production system

Info

Publication number: CN106307555A
Application number: CN201610720226.8A
Authority: CN
Inventors: 周嘉恺
Original assignee: Deqing Autumn Fruit Juice Co
Current assignee: Deqing Autumn Fruit Juice Co
Priority date: 2016-08-25
Filing date: 2016-08-25
Publication date: 2017-01-11

Abstract

The invention relates to a freshly squeezed fruit juice production system, and belongs to the technical field of farm product deep processing. The freshly squeezed fruit juice production system comprises general steps of selection, pretreatment, juice taking, coarse filtering and the like, and is characterized in that the selection step is performed in the fruit planting field; the cleaning step is performed after the selection step; after the cleaning step is completed, the juice taking step is directly performed; the juice taking step is performed in the fruit planting field; then, the juice taken in the fruit planting field is conveyed to the processing filed through low-temperature transportation. By using the scheme, the pure freshly squeezed fruit juice with rich nutrition but without any additive is provided.

Description

Fresh squeezing fruice production system

Technical field

The invention belongs to deep-processing technical field of agricultural products, the freshest squeezing fruice production system.

Background technology

Existing fresh squeeze the juice be all fruit picking is got off after store take out again the when of waiting until to need to squeeze the juice into Row is squeezed the juice, and storage mode generally freezing, this mode can cause the moisture in fruit to run off in a large number, causes the fresh fruit squeezed out Juice amount is few, and the mouthfeel of the fruit juice of the fresh squeezing after long-time freezing is stale.

The addition pure water that uses of prior art overcomes the problem that fruit juice amount is few, puts into a small amount of additive to keep fruit juice Freshness and do not affect mouthfeel.But the fresh squeezing natural, pure that present consumers in general are pursued, without any additive, nutrition, Healthy theory still has no small gap.

Summary of the invention

The invention aims to provide without any additive, nutritious pure fresh squeezing fruice.

The above-mentioned technical purpose of the present invention has the technical scheme that fresh squeezing fruice production system, The general step such as including selection, pretreatment, extracting juice, thick worry, it is characterised in that described selection step spot is application Ground, is cleaning step after described selection step, and described cleaning step directly carries out extracting juice step, described extracting juice step after completing Spot is application ground；Then by low-temperature transport by the juice that described spot is got with transporting reprocessing.Applicant Eliminate the moisture that the step for that fruit stores be to ensure that in fruit not run off in a large number, it is ensured that the nutrition in fruit Can all remain.

As preferably, the described spot range of driving apart from described reprocessing ground is less than half an hour.Ensure reprocessing time The nutritional labeling waited in fruit juice is the most also retained in fruit juice.

As preferably, between described cleaning step and described extracting juice step, described pre-treatment step can also be set.This is pre- Processing step is only some to be had more pachycarpous fruit take peel process, keeps the integrity of sarcocarp to guarantee water Moisture and the integrity of nutritional labeling in fruit.

As preferably, described low-temperature transport uses compartment temperature at-4 DEG C--the refrigerator car between 10 DEG C.Reduce in fruit juice Various microorganisms and the activity of chemical reaction, and keep mouthfeel and the color and luster that fruit juice is fresh.

As preferably, described reprocessing ground includes Beverage Service, UHT, fill and is packaged as the sealing production line of one.Really Fresh-keeping squeezed juice pollution-free, aseptic and containing microorganism up to standard.

As the most preferably, described sealing production line also includes CIP system.Guarantee the smooth of whole reprocessing passage Logical.

In sum, the present invention squeezes the juice the freshest for the fresh fruit picked, it is ensured that the moisture in fruit and nutrition All remained in fruit juice, met fresh squeezing natural, pure that consumers in general pursue, without any additive, nutrition, healthy Theory.Exactly because the most above-mentioned situation, thus the shelf-life durations of the present invention is shorter and need have been stored in-4 DEG C such In low temperature environment, thus present stage applicant towards consumer be also the class that can go to high-end consumption field disappear because high-end There are 24 hours normally opened freezers in expense place.The fruit juice that the present invention produces guarantee pollution-free, aseptic and containing up to standard micro- In the case of biology, the fresh high-quality of mouthfeel can be realized again and ensure.

Detailed description of the invention

The present invention is described in further detail.

Fresh squeezing fruice production system, first step is the selection of raw material, and the quality of fruice beverage to be guaranteed, first First to ensure its raw materials quality.Specific requirement meets the following aspects: first from the characteristic of raw material, is used for juice processed Fruit raw material should have strong local flavor and fragrance, without bad flavor, color stability, acidity is suitable, and juice enriches, whole Completely filled fruit is flexible.The followed by Maturity of fruit and vegetable materials, uses immature or hypogenetic fruit raw material to prepare Fruit juice, the content of its fragrance ingredient and the well-grown mature fruit of mass ratio be raw material make far short of what is expected.Because The fruice beverage that immature or hypogenetic raw material is made, owing to sugar content and soluble solid content are low, often Local flavor is very poor, the normal flavor should having even without beverage.If but fruit raw material is overdone, sarcocarp can be crossed soft or complete Soft ripe, the Pectin, proto in raw material is changed into water soluble pectin, and making squeezes the juice operation and clarify operation becomes difficulty, causes under crushing juice rate Fall.The barment tag of the fruit that the present invention is to be plucked is between harvesting ripe degree and quality Maturity.It is finally the complete of fruit Whole property and non-destructive, although the size and shape of raw material is not strict with by fruice processing, but for ensureing former fruice Quality, raw material used should make every effort to not damaged, without rotten, without insect pest.

The above requires to differ greatly between types of fruits and kind, shows different flexibility (adaptability) of operations, therefore, The most all of types of fruits and kind may serve to juice processed, and fruit juice raw material the most just has the necessity selected, and come with regard to fruit Say that Fructus Mali pumilae, pears, Fructus Ananadis comosi, Fructus Vitis viniferae, Citrus, berries and gooseberry etc. have excellent color and luster, local flavor and odor characteristic, and juice Abundant, all meet the requirement of fruit juice production.So directly selecting on application ground.

Second step is the cleaning of fruit raw material, and the surface of the fruit raw material owing to just having picked inevitably has one The impurity such as a little dust, the most before processing, it is necessary to make fruit raw material be in the state cleaned as far as possible by washing and cleaning operation.Water Really mode of washing uses hydroblasting.

Third step is the pretreatment before extracting juice, and most fruits raw material need not be made peeling before juice processed and process, but, The epidermis of some fruit is thicker, and content of cellulose is the highest, and such fruit and vegerable are when making original fruit juice, it is necessary to removed by its epidermis, Otherwise local flavor and the stability of product are the most bad.

4th step is to squeeze the juice, because different fruit raw materials uses different extracting methods, same raw material can also use Different extracting methods.Milling process is used to extract fruit juice containing the fruit that fruit juice is abundant, the such as mostly fruit such as Fructus Mali pumilae；Less containing juice Fruit and vegerable, as Fructus Crataegi etc. can use extraction method extract juice；Directly making beating can process for some berries, slightly consider time control Sieve aperture processed is 2 ~ 3mm, produces orange juice and is used as beater and crushes and extracting juice.

The present invention takes to squeeze extracting juice, the mechanical presses power outside utilization, the process extruded from fruit pulp by fruice Claim squeezing.Fruit requirement time of squeezing the juice of squeezing the juice is short, prevents and alleviates the loss of fruit and vegerable color in juice-extracting process, preventing nutrition The decomposition of material, reduces being mixed into of air, fresh for fruit juice, squeezes the juice and also operates at application.Going out of fruit Juice rate according to fruit variety class and kind, processing season, pressing method and squeezer usefulness and different.Typically with pulp class crushing juice rate Height, citrus and pomaceous fruit are lower slightly.

5th step transport, uses low-temperature transport to reprocessing ground, spot from application the fruice squeezed The range of driving on distance reprocessing ground is less than half an hour, and low-temperature transport instrument uses compartment temperature at-4 DEG C--the cold preservation between 10 DEG C Car.

6th step is reprocessing, is added by the aseptic cold-penetration line that the fruice collected puts into NFC fruit drink again Work, from be formulated to constant volume, from UHT to cooling, from bottle blowing to fill, from covering to warehouse-in of casing, after packaging, fruice is being guaranteed the quality It is stored in the environment of-4 DEG C in 15-18 days phase.Whole process be all fruice is placed in closed-type sterile pipeline logical Cross sequencing screen operator.Totally-enclosed pipeline rout and running, the less various Work tools contacted with product and associated contact The contact of material, it is to avoid the artificial or cross-contamination of environment, substantially increases quality and the mouthfeel of product, and the most advanced kills Bacterium technique remains nutritional labeling and the mouthfeel of fruit juice well.The yearly productive capacity of whole full-automatic sterile cold-penetration streamline reaches 25000 tons, whole production capacity quantifies, and stable yield well meets market and consumer demand, it is ensured that whole production and supply chain The normal operation of system, forms supply chain linkage in plan aspect.

Instantaneous ultrahigh-temperature sterilization (UHT) for the relatively advanced manufacturer of production technology, mostly use superhigh temperature 120 ~ 135 DEG C, the time controls the instantaneous sterilizing in 2 ~ 10s, aseptically filling and sealing after cooling.Owing to heat time heating time is short, Color and nutritional labeling for fruit and vegetable juice preserve highly beneficial.

The packing method of fruice is different because of the kind of fruit and vegetable juice and container types.Common are iron flask, vial, paper Container, aluminum foil compound bag etc..The container thorough disinfection used should be processed before fill so that it is meet use standard.During tinning It is noted that leave certain space at top, the bottom clearance degree of tank is 2 ~ 3mm, and the bottom clearance degree of bottle is 10 ~ 15mm.The tank of fruit nectar Dress all uses hot filling in addition to paper container, forms certain vacuum, preferably keep quality of finished in making container.

In conjunction with high temperature, fruit and vegetable juice is commonly used aseptic filling systems and is carried out fill.Aseptic filling systems of the present invention is adopted Use plastic cup aseptic packing system.So-called aseptic packaging refers to a kind of novel package mode that food is carried out in an aseptic environment. The program of this manner of packing is first to sterilize food, and sterilization generally uses steam ultra high temperature short time sterilization mode, then in nothing In the environment of bacterium, food is put into the packing container sterilized, and closes, container typically with hydrogenperoxide steam generator or Ethylene oxide gas carries out sterilizing.In other words, before aseptic packaging requires packaging, food itself is aseptic, and packing container is aseptic and packs Environment is aseptic.This packaging is extremely short due to sterilization process, and the color of food changes little, excellent compared with other manner of packings More.

The most still deepfreeze is carried out by refrigerator car low-temperature transport to high-end consumption place, more than 18 day shelf-life After, reprocessing ground is discharged vehicle and is gone to each high-end consumption place to reclaim.

This specific embodiment is only explanation of the invention, and it is not limitation of the present invention, people in the art The present embodiment can be made after reading this specification by member as required does not has the amendment of creative contribution, but as long as at this All protected by Patent Law in the right of invention.

Claims

The freshest squeezing fruice production system, the general step such as including selection, extracting juice, thick worry, it is characterised in that described selection step Spot is application ground, is cleaning step after described selection step, and described cleaning step directly carries out extracting juice after completing Step, described extracting juice step spot is application ground；Then the juice got described spot by low-temperature transport is transported To reprocessing ground.
Fresh squeezing fruice production system the most according to claim 1, it is characterised in that described spot adds apart from described again The range of driving in building site is less than half an hour.
Fresh squeezing fruice production system the most according to claim 1, it is characterised in that described cleaning step and described extracting juice Pre-treatment step can also be set between step.
Fresh squeezing fruice production system the most according to claim 1, it is characterised in that described low-temperature transport uses compartment temperature Degree refrigerator car between-4 DEG C--10 DEG C.
Fresh squeezing fruice production system the most according to claim 1, it is characterised in that include that beverage is adjusted to described reprocessing Join, UHT, fill and be packaged as one sealing production line.
Fresh squeezing fruice production system the most according to claim 5, it is characterised in that described sealing production line also includes CIP method.
Fresh squeezing fruice production system the most according to claim 5, it is characterised in that after described packaging, fruice is being guaranteed the quality It is stored in the environment of-4 DEG C in 15-18 days phase.