The Juice Beverage Production Line Is Classified According To The Type Of Raw Fruit

The fruit juice beverage production line can be divided into two types: hard and soft fruits according to the different types of raw fruits. Hardness: hawthorn, sea buckthorn, sea red fruit, dates, softness: blueberry, strawberry, grape, tomato, mango. It can also be divided into fruit categories: pomegranate and passion fruit.

Use pre-processing equipment to process and process fruits. The structure of meat and seeds and other ingredients can be squeezed, cooked, and ground. The solidified products are then added and concentrated to form juice. The production of juice requires the melting of sugar and then blending. It uses flavors and sodium cyclamate for mixed production. According to the different raw materials, the fruit juice beverage production line is divided into fresh fruit juice squeezing, fruit powder preparation, and mixed fruit juice beverages.

The types of fresh fruit squeezed juice can be divided into: muddy juice and green juice. Turbid juice contains the soluble solids of pulp or juice, or NFC juice, which contains high juice content. Fruit juice beverages containing pulp are also considered turbid juice. Beverages can be divided into acidic juice beverages and medium juice beverages according to their acidity and alkalinity. Sexual fruit juice drinks, neutral fruit juice drinks are also called plant protein drinks. Coconut milk, soy drink, peanut milk, walnut milk, almond milk.

Juice beverage production line equipment generally selects high-quality fresh fruits when selecting raw fruits, and generally uses classic selection and washing, juice extraction or extraction methods to prepare juice. The juice has a good flavor and is easily absorbed by the human body, and some have medical effects. Juice can be consumed directly or made into various beverages. It is a good baby food and health food, and can also be used as a raw material for other foods.

The soluble solid content of fruit juice generally reaches 10-15%. Most of the fresh fruit juice is water, followed by sugar. The acids are mainly malic acid, citric acid and tartaric acid. Although the content of acid is less than sugar, it is an important ingredient. It can make the juice have a mild sour taste and can adjust the flavor of the juice.