100% Pure Apple Juice Concentrate in Bulk from China Suppliers | No Added Sugar Factory Direct
Product Information
| Production Process | It mainly includes processes such as raw material processing, crushing, juice extraction, clarification, concentration, sterilization, and filling, among which enzymatic hydrolysis, ultrafiltration, and low-temperature concentration are key. |
| Equipment Material | The equipment parts that come into direct contact with materials are generally made of food grade SUS304 stainless steel (austenitic chromium nickel stainless steel), which is corrosion-resistant, easy to clean, and meets food safety requirements. |
| Product Advantages | Preserving the natural flavor and nutrients of apples (such as vitamin C), room temperature concentration technology avoids the damage of heat sensitive components; Low energy consumption; Stable quality and long shelf life. |
| Application Scenarios | Widely used in fruit juice beverages, dairy products, baked goods, candies, jellies, health products, etc; As a natural sweetener and flavor enhancer. |
| Solution | Advanced solutions such as ultrafiltration clarification, nanofiltration concentration, sterile large tank storage, and dynamic membrane technology are adopted to address issues such as turbidity, browning, and sedimentation. |
| Key Parameters | Juice yield (about 65%–75%), raw material solids (10–12 °Bx), concentrated juice concentration (commonly 36–72 °Bx), production capacity (10–2500 tons/day), etc. |
Frequently Asked Questions
What is the typical juice yield in the apple concentrated juice production process?
The typical juice yield in apple concentrated juice production is approximately 65%–75%, depending on the apple variety, ripeness, and processing equipment used. Optimized crushing and pressing techniques help maximize yield.
Why is SUS304 stainless steel used for the equipment materials?
SUS304 stainless steel (austenitic chromium-nickel stainless steel) is preferred because it is highly corrosion-resistant, easy to clean and sterilize, and fully compliant with international food safety standards. It ensures no contamination of the juice during processing.
How does the production process preserve the natural flavor and nutrients of apples?
The production process uses room-temperature concentration technology and low-temperature concentration steps to prevent heat damage to heat-sensitive components such as vitamin C and natural aromatic compounds, thereby preserving the original flavor and nutritional value of the apples.
What concentration levels can the concentrated apple juice reach?
The concentrated apple juice commonly reaches a concentration of 36–72 °Bx, starting from a raw material solids content of 10–12 °Bx. The specific concentration can be customized based on the end-use application and customer requirements.
What problems does the advanced solution address in the production process?
The advanced solutions — including ultrafiltration clarification, nanofiltration concentration, sterile large tank storage, and dynamic membrane technology — effectively address common production challenges such as turbidity, browning, and sedimentation, ensuring a clear, stable, and high-quality final product.
What are the main application scenarios for apple concentrated juice?
Apple concentrated juice is widely used across multiple industries, including fruit juice beverages, dairy products, baked goods, candies, jellies, and health products. It serves as a natural sweetener and flavor enhancer, making it a versatile ingredient in food and beverage manufacturing.
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Production Process
01
Raw Material Selection & Cleaning
High-quality apples are strictly selected and thoroughly cleaned to ensure raw material safety.
02
Crushing & Pressing in Anaerobic Environment
Apples are crushed and pressed under oxygen-limited conditions to minimize oxidative browning and preserve natural color and flavor.
03
Enzymatic Hydrolysis & Ultrafiltration
The juice undergoes enzymatic treatment and ultrafiltration to completely remove pectin, starch, and unstable proteins, resulting in clear and highly stable juice.
04
Low-Temperature Concentration
Using low-temperature vacuum evaporation or advanced membrane concentration (e.g., nanofiltration), water is removed efficiently at much lower temperatures than traditional boiling. This preserves thermosensitive nutrients (e.g., vitamin C) and volatile flavor compounds.
05
Sterilization & Aseptic Packaging
The concentrate is instant-sterilized and aseptically filled into large sterile bags or drums, ensuring extended shelf life and ease of storage and transportation.
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