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fruit processing


Fruit processing is a process in which fruits and berries are used as raw materials and are processed by physical, chemical or biological methods (inhibiting the activity of enzymes and the activities of spoilage bacteria or killing spoilage bacteria), and then processing them into food to achieve the purpose of preservation. Through processing, the fruit flavor can be improved, the edible value and economic benefits can be improved, and the fruit supply time can be effectively prolonged.

China's fruit processing industry has a long history, among which the processing of fruit wine, dried fruit, fruit powder, preserved fruit and candied fruit has a history of more than 1,000 years. As early as the 5th century BC, folks have used natural drying or simple artificial heating to make dried fruit. The selection of fruit processing raw materials is considered from the aspects of yield, supply period, storage period, proportion of edible parts, physical properties, chemical composition and sensory quality.

The tissue structure and chemical composition of the fruit depend on the variety and maturity of the raw material. The high yield, processing adaptability and harvest period of the fruit are directly related to the variety. The general processing raw materials require that the fruit has good texture, normal flavor, many edible parts, suitable size and moderate maturity.

With different processing methods and processing purposes, the requirements for raw materials are also different. For example, in the production of canned fruits in sugar water, it is advisable to choose fruits with good freshness, appropriate ratio of sugar and acid, thick flesh, tight and fine texture, and heat-resistant treatment, and the maturity degree is slightly lower than that of fresh food.

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