Fruit and berry are used as raw materials and treated by physical, chemical or biological methods (inhibiting enzyme activity and spoilage bacteria activity or killing spoilage bacteria), then processed into food to achieve the purpose of preservation. Fruit processing by small fruit processing equipment can improve fruit flavor, increase edible value and economic benefits, and effectively extend the fruit supply time.

 

The selection of raw materials for fruit processing 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 Jingjiang Weineng mechanical fruit depend on the variety and maturity of raw materials. The high yield, processing adaptability and harvest time of fruit are directly related to the variety. Generally, the raw materials for processing are good in essence, normal in flavor, more edible parts, suitable in size and moderate in maturity. With different processing methods and processing purposes, the requirements for raw materials are also different. For example, in the production of canned fruit with sugar water, the fruit with good freshness, appropriate ratio of sugar to acid, thick meat, compact texture and heat resistance treatment should be selected, and the maturity is slightly lower than that of fresh food (about 8-9 maturity). Juice and wine should be made from juicy, sweet and sour materials with rich flavor. For example, xuegan, Jincheng, Fuling summer orange, Kangke grape and solute peach can be used to make fruit juice; Hongju, tangerine, sweet orange, grape and hawthorn can be used to make fruit wine. The raw materials for jam production are high pectin and acid content and bright color, such as apricot, hawthorn, citrus, apple, etc. In order to produce preserved fruit and candied fruit, it is necessary to select the fruit with less water content, high sugar content, flexible texture, thick flesh, small kernel, less fiber, storage and transportation resistance and heat-resistant cooking, such as Guoguang and Hongyu in apple. The fruits used for freezing should have high adaptability to freezing storage, and have outstanding flavor and color.

 

Features of small fruit processing equipment:

 

1. According to the requirements of customers, we can produce cold broken and hot broken sauce; we can produce different concentrations of products.

 

2. The juice yield of crushing beater with Italian technology is 2-3% higher than that of traditional beater.

 

3. With the combination of Italian advanced technology, multi effect ultra-low temperature vacuum concentration and ultra-high temperature instantaneous sterilization, the natural flavor, color and nutrients of the original fruit can be retained to the maximum extent according to the process route.

 

4. Accurate temperature control of the sterilizer can accurately control the viscosity, color and other quality indicators of the final product, and ensure complete sterilization.

 

5. According to the different product positioning design process line for customer demand, strive to process advanced, simple equipment, stable operation, energy saving and reliable. According to the requirements of customers, combined with local resources, we may design a variety of fruit processing compound production line to maximize the utilization of equipment.