Due to factors such as variety, ripeness, squeezing method, some fresh fruit juice like citrus 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 juice directly affect the flavor and taste of fruit juice, 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 is very important to find an effective method to reduce acid without adding any foreign substances and keep the original flavor of the fruit juice.
At present, the common deacidification methods of fruit juice mainly include chemical deacidification, biological deacidification and physical deacidification.
The principle of chemical deacidification is to add alkaline chemical reagents to fruit juice to make it neutralize with acid, so as to reduce the acidity of fruit juice. Commonly used deacidification reagents include calcium carbonate, calcium hydroxide, potassium carbonate, potassium bicarbonate, potassium tartrate and sodium hydroxide, etc. The chemical reaction produced by chemical deacidification may damage the taste and flavor of fruit juice to some extent, and the dissolution of a large number of metal ions may cause 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 extension of fermentation time, the acidity changes slowly or basically no change, and it is easy to produce off-flavor. The acid reduction time should not be too long, and there are many restrictions, and the acid reduction effect is poor, which has obvious limitations.
Physical deacidification includes freezing deacidification, ion exchange resin method and so on. Freezing deacidification is to use freezing equipment to cool the fruit juice and precipitate potassium bitartrate in the fruit juice, so as to achieve the purpose of reducing acidity. However, the effect of reducing acidity by freezing is poor and time-consuming, which has obvious limitations. Ion exchange resin method is to use the exchangable ion carried in the functional group of ion exchange resin to combine with the anion or cation in the fruit juice to reduce acid, but this process needs frequent regeneration and produces a large amount of wastewater.
The traditional deacidification technology has certain limitations, not only easy to make the juice deterioration and has poor deacidification effect, but also is not suitable to industrial large-scale production. It may cause environmental damage, and can not meet the needs of fruit juice manufacturers for product quality and batch production.
In order to achieve better deacidification effect, avoid the damage caused by the traditional deacidification process and retain the flavor of fruit juice to the greatest extent, Guochu Technology has developed a new juice deacidification technology. This technology uses a specific selective separation material, which only allows alpha hydroxy acid molecules in fruit juice to pass through, while retaining substances like fructose, polysaccharide, natural colorant other than alpha hydroxy acid. This technology can effectively achieve the deacidification effect while ensure the product quality. By this method, there 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 quality, no pollution and low cost.
The new deacidification technology of Guochu Technology is simple to operate and easy to realize industrialization and mechanization. It has excellent acid reduction, which can effectively reduce the acid content and improve the sugar-acid ratio of fruit juice. It is expected to be widely used in fruit juice industry to improve the flavor and taste of fruit juice, help enterprises enhance market competitiveness and create greater product value.
Since the establishment of Guochu technology (Xiamen) Co., Ltd. We have taken new separation technology as our core and committed to the promotion of new separation technology. We have rich experience in separation and purification technology in food and beverage industry and have many other cutting-edge separation technologies. We can provide targeted comprehensive filtration and purification solutions to improve the quality of products and meet the needs of customers according to the highly differentiated needs of different customers.
