New Membrane Deacidification Technology of Fruit Juice Developed by Guochu Technology

At present, the higher the ripeness of fruits used for juice processing, the higher the sugar content and the better the taste of the produced juice. However, during the picking season, it is difficult to ensure that all the fruits picked are fully ripened. There are many cases where the fruits used in juice processing have high acidity, and the fruit juice produced is sour, which does not meet the taste of the public. At the same time, those unripe fruits contain substances like limonin, so the fruit juice produced is bitter and astringent. The sour and astringent taste of the fruit juice seriously affects the product quality and hinders market promotion. Therefore, during the process of fruit juice processing, it is necessary to improve the flavor by removing the bitterness and acidity of the fruit juice.

The traditional deacidification technology has certain limitations. The chemical reaction produced by chemical deacidification can damage the taste and flavor of fruit juice to some extent. Biological deacidification is likely to produce off-flavor, thus damaging the quality of the fruit juice. The effect of physical deacidification on reducing acidity is poor and time-consuming, which is not conducive to large-scale industrial production, and will cause damage to the environment. So, it is difficult to meet the demand for high-quality products and batch production.

The use of membrane separation technology can not only solve the problem of the sour and astringent flavor of the juice but also effectively reduce the working steps and operating procedures, thus saving more labor and production costs. The new membrane technology can reduce the discharge of waste residue and increase the yield of juice, solve the problems of heavy bitter taste and high acidity of the fruit juice, and meet the requirements of taste and flavor in beverage production.

Guochu Technology (Xiamen) Co., Ltd. can effectively remove organic acids in juice, reduce acidity, and improve product quality and taste by using the new membrane deacidification technology. Membrane separation technology can remove acid without heating, phase change, or loss of volatile matter, which can retain the original aroma and flavor of fruits to a great extent. This technology is simple to operate and easy to realize industrialization and automation.

Since the establishment of Guochu Technology (Xiamen) Co., Ltd., we have taken membrane separation technology as our core and are dedicated to the promotion of new separation technology. We have rich experience in separation and purification technology of the food and beverage industry, and have various state-of-the-art separation technologies. We can provide comprehensive targeted filtration and purification solutions according to the highly differentiated needs of different customers to improve product quality and meet customers’ needs.