Fresh keeping packaging technology of the hottest

Fresh keeping packaging technology of fruit juice

fresh fruit juice is a difficult problem. The general practice is to seal the fruit juice after high temperature treatment. However, after high temperature treatment, the nutrition of fruit juice will be greatly damaged, and the taste will be reduced when it increases by 4.8% year-on-year. Therefore, how to package fresh fruit juice freshly squeezed from fruit to maintain its flavor and nutrition as much as possible has become a hot topic in the research of fruit juice manufacturing industry

fresh cooled fruit juice

pack the fresh cooled fruit juice, do not sterilize it, and store it at -1 ℃. The preservation time is shorter, and it can only be kept for two days

cool fruit juice in thick paper box

sterilize the fruit juice at 88 ℃ for 20 seconds, put it into a thick paper box with good waterproof performance, and store it at -1 ℃ for up to three weeks

hot packaged cooling fruit juice

the fruit juice is sterilized at 88 ℃ for 2min and then put into a container for cooling. It can be stored for 1 year at -1 ℃

asepticpack chilled juice

after the juice is sterilized at 880C for 30min, it is loaded into the containers that are pre sterilized die castings, which are mainly used for the treatment of initiators, wheels and other parts for cooling, and the shelf life at -l~c is up to 1 year. The cooled juice can also be packaged in paper containers

introduce a new fresh-keeping packaging technology for fresh fruit juice

technical methods and characteristics

this technology is to sterilize the fruit with sunshine, ultraviolet light, heating (temperature) and other methods first. Then it is crushed, juiced and fermented. After fermentation, it is usually filtered at about 10 a.m. and 4 p.m., and then the yeast is killed by heating. Finally, the juice is put into a container and sealed

the feature of this technology is that no preservative is added to the fresh fruit juice fresh-keeping packaging, nor is it cooled by cold storage or low-temperature equipment, but stored at room temperature. Its nutrition will not be destroyed, and 90% of the VC and other aromatic substances of the original fruit will be maintained, which meets the national standard of food hygiene. It can be fresh-keeping and stored at room temperature for more than one year. It is suitable for keeping grape juice, bean juice, hawthorn juice and other fruit juices fresh

(from China's food industry)

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