Application and Development of Juice Fresh-keeping Packaging Technology

The preservation of fresh fruit juices is a difficult problem. The general practice is to seal the packaging after high-temperature treatment of juice. However, after high temperature treatment, the nutrition of the juice will be greatly damaged, and it will also reduce the taste. Therefore, how to freshly pack fresh juice from a fruit net, and maintain its flavor and nutrition as much as possible has become a hot topic in the research of juice manufacturing industry.

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.