




Lemon and Orange Juice Extraction Production Line
Juice extraction: After washing and sorting, lemons and oranges are fed into a professional juicer and efficiently juiced using spiral extrusion or centrifugal separation technology. Lemon juice is enhanced by adding pectin degrading enzymes based on its maturity, while orange juice is processed gently to retain its aroma and nutrients.
Differentiated processing: Clear juice products are clarified through enzymatic hydrolysis, using specific enzyme preparations to break down large molecules such as pectin, and then finely filtered to obtain clear juice; The pulp type (cloudy juice) undergoes multiple beating processes to retain the pulp particles and give it a rich taste.
Scientific blending: Based on strict formulas, accurately adjust sugar content, acidity, and flavor. Using natural cane sugar and honey for sweetness, adjusting acidity with lemon juice to ensure a balanced sour and sweet taste, rich flavor, and no artificial additives.
Degassing homogenization: The blended juice is subjected to vacuum degassing equipment to remove oxygen, preventing oxidation, discoloration, and flavor deterioration. The cloudy juice is homogenized under high pressure to refine the fruit pulp particles, avoid sedimentation and layering, and ensure uniform texture.
High temperature instantaneous sterilization: Using HTST technology, the juice is quickly heated to 85 ℃ -95 ℃, maintained for a few seconds, and then rapidly cooled to efficiently kill microorganisms while maximizing the retention of nutrients and natural flavor.
Aseptic filling: In a fully enclosed sterile environment, the sterilized juice is filled into strictly disinfected PET bottles, cans, or sterile packaging bags, with precise control of the filling volume to ensure tight sealing and prevent secondary contamination.
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Orange juice storage tank
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Orange juice storage tank
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Orange juice filter
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Beverage filling machine