What are the requirements for the citrus juice processing process?

How is fresh and delicious citrus juice made? Of course, the easiest way to understand is to cut the citrus pulp into pieces and put it in a juicer, but the processing method of fruit processing citrus juice in a large food factory has a more detailed process.
Ingredient selection and intermediate storage: When choosing ingredients, you must use varieties that do not make orange juice bitter during the manufacturing process. During intermediate storage, damaged and unsuitable fruit must be removed. Additionally, sample testing should be performed quickly to determine the quality of juices made from these ingredients, which are then stored in intermediate warehouses.
Sorting and cleaning: A drum sorter is required for sorting, and 1%-2% sodium hydroxide and disinfectant should also be added to the clean water. Raw fruit is first soaked for a short period of time, then washed with a rotating cleaning roller brush and sprayed with cleaning water. The clean water sprayed by the nozzle should be chlorinated water with a chlorine content of 10-30 mg/L. After that, spray the fruit with clean water.
Degreasing: The washed fruit is put into a needle-type degreaser, and the peel is perforated in the machine. The oil in the peel escapes from the oil cells and runs off with the spray water. Then, the sweet orange oil is separated from the emulsion of sweet orange oil and water by a disc centrifugal separator, and the separated residue enters the degreaser through the circulation pipeline for water spraying.
Juicing: Traditional juicers for nuts, pits and berries cannot be used to juice nonfat fruits. Currently, the machinery used for citrus juicing includes in-line juicers, brown juicers. Try to prevent the peel oil, white cortex, and capsules from mixing into the juice. These substances not only increase the bitterness, but also create a heated smell when entering the juice, preventing the seeds from cracking.
Remove the pulp: Sweet orange juice in a citrus juicer contains pulp, and larger pulp particles should be filtered out using a blender or other similar device.
Degassing: Citrus juices are easily oxidized, resulting in changes in the beverage's color and taste and loss of vitamin C content. Degassing is important for maintaining the quality of citrus juice. Degassing can use centrifugal spray, pressurized spray, membrane flow and other equipment.
Sterilization: If only the microbial stability of citrus juice is guaranteed, it is enough to select a sterilization temperature of 71-72°C and a corresponding residence time. However, in order to inactivate pectin methylesterase and ensure the colloidal stability of citrus juice, it is necessary to select a sterilization temperature of 86-99 °C and a corresponding residence time.
Concentration: Concentrated citrus juice is mainly concentrated by freeze concentration. Concentrated to 65% soluble solids.
Packaging and storage: The concentrated orange juice is frozen and concentrated at -5～-8℃ and put into a barrel coated with polyethylene. After sealing, it is immediately placed in the refrigerator at -25～-30℃, without sterilization treatment, so Will not deteriorate due to heating. Want to understand citrus juice processing? Come to Shanghai Guofeng Machinery to learn how citrus juice is processed.