Fresh cooling juice
The freshly cooled juice is packaged and not sterilized and stored at -1 °C. The preservation time is shorter than intelligence and can only be kept for two days.
Thick carton with cooling juice
The juice was sterilized at 88° C. for 20 s and placed in a thick carton with good water repellency and stored at −1° C., and the preservation time was up to three weeks.
Hot pack cooling juice
The juice was sterilized at 88°C for 2 minutes and then placed in a container and cooled. It can be stored for 1 year at -1°C.
Asepticpack chilled juice
The juice was sterilized at 880C for 30 minutes, and then placed in a container that had been sterilized beforehand to be cooled, and the shelf life was -1 to -C. This cooling juice can also be packaged in paper containers.
Introducing a new technology for fresh-keeping packaging of fresh juice
Technical methods and characteristics
This technology is to first sterilize fruits with sunlight, ultraviolet rays, heating (temperature) and other methods. Then crushed, squeezed juice and fermented, filtered after fermentation, and then use the heating method to kill the yeast, and finally sealed the juice into the container.
The feature of this technology is that it does not add any preservatives in fresh juice packaging, nor does it use cold storage or cryogenic equipment to cool it, but stores it at room temperature. Its nutrition is not destroyed, keeping 90% of the original fruits of VC and other aromatic substances, to achieve national food hygiene standards, can be stored at room temperature for more than one year. Applicable to grape juice, bean juice, hawthorn juice and other kinds of juice preservation.