China Kiwi Fruit Juice Concentrate Factory - Vitamin C Rich Suppliers with Intense Flavor for Beverages and Desserts
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 |
The content of vitamin C far exceeds that of ordinary fruits, and it has both antioxidant and immune regulatory functions.
The ambient temperature concentration technology avoids the damage of thermosensitive components.
Low energy consumption.
Stable quality and long shelf life.
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| Application Scenarios | Widely used in fruit juice beverages, health products, etc., as a natural flavoring agent and nutritional 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 70% – 80%
🌡️
Brix 50°Bx
⚗️
PH 3.2 – 3.7
⚙️
Capacity 10 – 2500 tons / day
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Frequently Asked Questions
Q
What are the key processes involved in the production of this juice product?
The production involves several critical steps including raw material processing, crushing, juice extraction, clarification, concentration, sterilization, and filling. Among these, enzymatic hydrolysis, ultrafiltration, and low-temperature concentration are the most essential for ensuring product quality and nutrient retention.
Q
Why is SUS304 stainless steel used for the equipment material?
Food grade SUS304 stainless steel (austenitic chromium nickel stainless steel) is chosen because it is highly corrosion-resistant, easy to clean and sanitize, and fully compliant with international food safety standards. It ensures no contamination of the product during processing.
Q
What makes this product stand out in terms of nutritional value?
The product contains significantly higher levels of vitamin C compared to ordinary fruits. It also provides both antioxidant and immune regulatory functions. The use of ambient temperature concentration technology ensures that heat-sensitive nutrients and bioactive compounds are preserved throughout processing.
Q
In what industries or applications can this product be used?
This product is widely applicable in fruit juice beverage manufacturing, functional health products, and nutritional supplements. It serves as both a natural flavoring agent and a nutritional enhancer, making it versatile for various food and beverage formulations.
Q
How are common juice quality issues such as turbidity and browning addressed?
The system adopts a combination of advanced technologies including ultrafiltration clarification, nanofiltration concentration, sterile large tank storage, and dynamic membrane technology. These solutions effectively resolve common challenges such as turbidity, browning, and sedimentation, ensuring a clear, stable, and high-quality end product.
Q
What are the key technical parameters of this juice processing system?
The system is designed with the following key parameters: a juice yield of 70%–80%, a Brix value of 50°Bx, a pH range of 3.2–3.7, and a processing capacity of 10 to 2,500 tons per day. These parameters ensure consistent product quality and scalability for both small and large-scale production.
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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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