The high-pressure homogenization of the Fruit Juice Production Line is not only for the affinity of the juice, but also does not cause precipitation. It is not only for making the juice taste fine. The main purpose of high-pressure homogenization is to further refine the various ester aromatic particles of the fruit. People feel very aromatic when they drink. No wonder experts who produce beverages often say: "The competition in the juice industry is essentially a competition for homogenization."
    Fruit juice production lines should try to avoid heat, and almost all juices will produce hot odor and nutrient loss when heated at high temperatures. In fact, in the process of producing juice which must be heated, it is heated to the temperature required by the process in an instant, and then cooled to below normal temperature at the fastest speed, and the nutrition, flavor and the like are hardly changed. For example, the aseptic filling method can completely achieve this purpose. The so-called aseptic filling method is that the whole process of fruit juice beverage production is only once heated to 88 ° C - 90 ° C, and the temperature in the tube is 40-50 seconds, the whole process It will not be heated for more than 1 minute, and then cooled to a temperature of about 12 °C at the fastest speed (plate cold), and the product can be frozen and filled in a completely sterile state. The juice beverage produced by this method can be compared with the juice which is sterilized by ultra-high pressure and normal temperature, and can achieve the purpose of commercial sterility. Appropriate addition of vitamin C to replace the loss of its own vitamin C due to broken, rubber grinding, homogenization, heating and other processes, these will lead to the loss of vitamin C in the juice, appropriate addition of one in ten thousand vitamin C (multiple use of different vitamin C), It can not only protect the color and resist oxidation, but also protect the juice nutrition from loss.
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