Due to factors such as variety, ripeness, squeezing method, some fresh fruit juice like citr✘us juice, hawthorn juice, orange juice, have high acidity, which affects the taste of the product.
The sugar and acid content and sugar-acid ratio in fruit ju ice directly affect the flavor and taste of fruit juiσce, and are related to the acceptance of fruit juice by consumers. Adjusting the acidity of fruit ¶juice to keep it within the proper range is an important step in fruit juice production. Therefore, deacidification is the key to improve the juice quality. In order to increase the sugar-acid ratio and improve the quality of fruit juice, it i÷s very important to find an effective method to reduce acid without addingδ any foreign substances and keep the original flavor of the fruit juice.
At present, the common deacidification methods of fruit juice mainl≈y include chemical deacidification, biological deacidifiδcation and physical deacidification.
The principle of chemical deacidification is to add alkaline ch∑emical reagents to fruit juice to make it neutralize with acid, so as to reduce the acidity of fruit juice. Commonly used deacidification reagentsλ include calcium carbonate, calcium hydroxide, potassium carbonate, potassium bicarbon$ate, potassium tartrate and sodium hydroxide, etc. The chemical reaction produced by chemical d™eacidification may damage the taste and flavor of fruit ju✘ice to some extent, and the dissolution of a large number of metal ions may c↓ause the loss of gloss and turbidity of fruit juice.
Biological deacidification uses microbial metabolism to decompose organic acids in fruit juice≤, which is mainly suitable for malic acid and citric acid. With the λextension of fermentation time, the acidity changes slowly or basically no chang"e, and it is easy to produce off-flavor. The acid rΩeduction time should not be too long, and there are many re∏strictions, and the acid reduction effect is poor, which has obvious limitati☆ons.
Physical deacidification includes freezing deacidification, ion exchange resin method and so on. Freezing deacidification is to use freezing equipmδent to cool the fruit juice and precipitate potassium bitartrate in the fruit juice, φso as to achieve the purpose of reducing acidity. However, the effect of reducing aci↑dity by freezing is poor and time-consuming, which has obvious limitations. Ion exchangΩe resin method is to use the exchangable ion carried in the functio•nal group of ion exchange resin to combine with the anion or cation in ÷the fruit juice to reduce acid, but this process needs frequent r egeneration and produces a large amount of wastewater.σ
The traditional deacidification technology has certain limitations, not only easy to make the jφuice deterioration and has poor deacidification effect, but also is not suitable φto industrial large-scale production. It may cause environmental damage, and can not meet t™he needs of fruit juice manufacturers for product quality and batch§ production.
In order to achieve better deacidification effect, avoid the dαamage caused by the traditional deacidification process and reta↑in the flavor of fruit juice to the greatest extent, Guochu Technology has developed a new juic✔e deacidification technology. This technology uses a specific selective separation maβterial, which only allows alpha hydroxy acid molecules in fruit juice to pass thrεough, while retaining substances like fructose, polysaccharide, natura•l colorant other than alpha hydroxy acid. This technology can effectively achieve the♠ deacidification effect while ensure the product quality. By this method, t§here is no state change or phase change, and only a small amount of acid substances< are separated from the fruit juice, so it has low energy consumption, good qual ity, no pollution and low cost.
The new deacidification technology of Guochu Technology is simple to operate and easy← to realize industrialization and mechanization. It haδs excellent acid reduction, which can effectively reduce the acid content and impr'ove the sugar-acid ratio of fruit juice. It is expected to be widely δused in fruit juice industry to improve the flavor and taste of fruit ju ice, help enterprises enhance market competitiveness and create greate∑r product value.
Since the establishment of Guochu technology (Xiamen) Co., Ltd. We have t☆aken new separation technology as our core and committed to the promotio n of new separation technology. We have rich experience in separation and purification technology in food and beverage industry and have many other cutting-eδdge separation technologies. We can provide targeted comprehensive filtration and p≠urification solutions to improve the quality of products and meet the needs of custo↓mers according to the highly differentiated needs of differe★nt customers.
