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December 24, 2021

Demystifying the "temperature" secret of fresher juice after quick-freezing

There are many kinds of beverages available for people to choose at present, such as carbonated drinks, plant protein drinks, fruit juice drinks and so on. Drinking fruit juice can not only replenish minerals and vitamins, but also improve the body's antioxidant capacity. In the fast-paced urban life, fruit juice beverages have become the choice of many people, especially white-collar workers, because of their convenience and health.

 

There are usually two kinds of fruit juice drinks in supermarkets: room temperature fruit juice and refrigerated fruit juice. Fruit juices at room temperature have a long shelf life, and high temperature and long-term sterilization are required during the production process, which often damages nutrition; refrigerated juices have a short shelf life and short-term moderate sterilization can usually retain more nutrients.

 

Frozen juice generally feels fresher to drink. Have you ever wondered how the cool and delicious frozen juice keeps its fresh taste? Follow the Dejieli juice quick-freezer manufacturer, first look at the production steps of the juice:

 

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1. High-quality fresh fruit to ensure high-quality source

Of course, first of all, fruit ingredients. Use high-quality fresh fruits as raw materials. This is the basic guarantee of quality, and the following steps will be meaningless if the raw material is not good.

 

2. Juicing in season from fruit to juice within 24 hours

After picking high-quality fresh fruits, the next step is to squeeze the juice. In fact, the time for juicing is also very particular. Take fruit juice as an example. Orange juice is squeezed within 24 hours after oranges are picked, grape juice is squeezed within 8 hours after grapes are picked, and apples and peaches are also squeezed in the local orchard in season. Juice the fruit within 24 hours of leaving the tree to ensure its freshness. Most of the freshly squeezed juices sold on the street use stored fruits as raw materials.

 

3. Vacuum concentration to retain nutrients

Concentrate and evaporate part of the water to make a concentrated juice. At present, the ideal method is the processing method of vacuum concentration. Compared with ordinary cooking and concentration, vacuum concentration has a lower temperature and a faster speed. It only evaporates water and can retain nutrients to a large extent. However, the osmotic pressure of juice is very high at a high concentration of 60°C, and most microorganisms are difficult to survive, which is conducive to the preservation of juice.

 

4. Freeze storage after -18℃ quick freezing to prevent microorganisms

The concentrated fruit juice passes through the Dejieli Liquid Nitrogen Quick Freezer at -196℃, and then it is stored in an environment of -18℃. This temperature can ensure that the water in the food is completely frozen. In this state, there is no liquid water, which can prevent chemical changes caused by the reaction of liquid water. At the same time, in an environment of -18°C, psychrophilic microorganisms stop growing and enter a dormant state.

 

5. Reduce to the same concentration of the original juice, reject additives

Adding the same amount of water that has been concentrated and evaporated to restore the juice, so that the juice concentration is consistent with the current squeezing. Take the Daily C series as an example, the juice concentrate that enters the factory is 1:6, and it is restored according to 6:1 when leaving the factory. It should be noted that no impurities can be brought into the reduction by adding water, and the water has been purified by RO reverse osmosis. Then make the blending, the key is not to add any additives other than fruit juice.

 

6. ​​Carefully matched, green and safe

Through the selection of juices from all over the world, the juice has a good taste, and no additives other than juice are added.

 

7. Short-term moderate sterilization and storage below 7℃

The prepared juice should be sterilized for a short period of time. Appropriate sterilization in a short period of tens of seconds can effectively kill microorganisms while retaining nutrients to a large extent. At the same time, the temperature will be immediately lowered to below 7°C after sterilization.

 

8. Low-temperature filling storage and transportation to ensure the entire cold chain

The juice is filled at a low temperature below 7°C, and is sent to the cold storage at 0°C-7°C for storage through the processes of capping, date printing, quality inspection, and packing, waiting for delivery to the factory. After leaving the factory, the juice also needs to be transported in the cold chain. Weiquan is transported by refrigerated trucks with a temperature controlled between 0°C and 7°C, and the whole process is monitored by a GPS cloud platform to ensure the temperature range.

 

Refrigerated fruit juice also needs to be placed and sold in the freezer after it is delivered to the destination (such as supermarkets, convenience stores). Ensure that when consumers drink, refrigerated fruit juice beverages can basically retain the flavor of the fruit without losing the nutritional value of the fruit.

 

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