orange juice production line:
Raw material processing:
Select fresh and high-quality oranges as raw materials to ensure the freshness and quality of the fruit.
Wash and sort the oranges to remove unqualified fruits.
Juicing process:
Use physical squeezing method to extract orange juice and retain the original flavor of orange juice.
Control the juicing temperature to avoid the loss of nutrients caused by high temperature.
Filtration and clarification:
Appropriately filter and clarify the squeezed orange juice to remove pomace and impurities.
Retain the right amount of pulp to increase the taste and nutritional value.
Formula preparation:
Add the right amount of water, sugar, etc. as needed to adjust the taste and concentration.
A small amount of stabilizer can be added to extend the shelf life.
Sterilization and packaging:
Use low-temperature instantaneous sterilization technology to retain the nutrition and flavor of orange juice to the greatest extent.
Use aseptic filling equipment to ensure the hygiene of the packaging process.
Full-process control:
Achieve full-process automated control of the production process to ensure stable product quality.
Strictly control the production environment hygiene to avoid secondary pollution.
Equipment selection:
Select high-standard production equipment to ensure production efficiency and product quality.
Equipment capacity should match actual production needs.
Cold chain storage and transportation:
Establish a complete cold chain system to ensure the quality of freshly squeezed orange juice during storage and transportation.
By paying attention to these points, you can ensure the efficient operation of the freshly squeezed orange juice production line and produce high-quality, safe and delicious freshly squeezed orange juice products.
