The Essence of VIEP's Juice Production:
At VIEP, we pride ourselves on crafting exceptional fruit and vegetable juice processing equipment. Backed by proven processes, specialized designs, and a dedicated service team, we are a definitive choice for success in the juice industry.
Nutrient-Rich Juices:
Our juices abound with water, sugars, and organic acids like malic, citric, and tartaric acids. They also contain traces of tannins and proteins, along with essential minerals like calcium, phosphorus, potassium, and sodium. The appealing color owes to the presence of carotenoids and anthocyanins.
Our ability to manipulate these ingredients during the juice manufacturing process, thanks to our intricate understanding of their properties, allows us to prevent unnecessary destruction of nutrition, color, and flavor. This results in premium, natural-tasting products.
Wide Array of Products:
Our production line effectively processes both clear and turbid fruit and vegetable juices. Clear juices include apple, pear, grape, watermelon, blueberry, and blackberry, while turbid varieties comprise orange, tomato, and carrot juices. We also specialize in fruit pulp juices like peach, apricot, plum, and plum.
The Processing Procedure:
The juice processing journey, from pre-treatment (selection, cleaning, crushing, and heat treatment) to juice extraction, coarse filtering, ingredient adjustment, fine filtering, homogenization, degassing, concentration, sterilization, and finally, packaging, is executed with precision.
Optimized Pre-treatment:
Our pre-treatment process ensures careful handling of fruits and vegetables with higher pesticide residues, using dilute hydrochloric acid or fatty acids. Potential microbial contamination is handled using potassium permanganate solution, followed by a thorough rinse.
We believe in preheating before juicing to soften fruit tissues and enhance juice yield. Controlled preheating temperatures also regulate enzymatic activities, impacting the final product's color and flavor.
Clarification & Mixing:
Various clarification methods, including enzymatic methods, gelatin-tannin, enzyme-gelatin, and diatomaceous earth methods, help achieve clarity. During juice adjustment and blending, we fine-tune parameters like sugar content, acid-solid ratio, and vitamin C content to meet product specifications.
For turbid juices, we homogenize them to prevent solid-liquid separation and to enhance smoothness. We also degas the juice to prevent oxidation and deterioration.
Concentration & Sterilization:
We use falling film concentration under vacuum conditions for quick, efficient, and low-temperature concentration. During this process, we also recover aromatic compounds to retain the natural fragrance.
Juice sterilization and packaging, typically done through hot filling, are followed by tunnel sterilization at 85℃-95℃ for 15-30 minutes. Turbid juices undergo high-temperature short-time sterilization, cooled quickly afterward, and packed, preserving their natural color and flavor.
