What are the treatment methods of beverage turbidity and precipitation by beverage machinery and equipment?

Time:2019-09-04

Beverage machinery refers to the beverage made from fresh fruit or vegetable as raw material, juice obtained by pressing or other methods, and sterilized by the equipment of fruit and vegetable juice beverage production line. Fruit and vegetable juice beverages can be divided into clear juice and muddy juice. Fruit and vegetable juice drinks require clear, transparent or even turbidity, but it is difficult to meet the requirements during the storage and marketing period after the production of fruit and vegetable juice drinks, and turbidity and precipitation often occur.
1. The factors causing the turbidity and precipitation of fruit and vegetable juice beverages in the production process of beverage machinery and equipment are as follows:
(1) Factors of turbidity and precipitation in clear juice
1. In the process of beverage machinery and equipment sterilization is not complete or microorganisms re-contaminated after sterilization. Microorganisms grow and multiply in fruit and vegetable juice and beverage equipment, decompose pectin in fruit and vegetable juice, and produce sediment-causing substances. After microorganisms die, sediment will also occur.
2. The inadequate filtration in production will result in precipitation.
3. Processing water did not meet the requirements of soft drinks, and the content of anions and cations in water was high, which reacted with some components in fruit and vegetable juice and produced precipitation.
4. The quality of sugar or food additives used in mixing is poor, and excessive use will lead to turbidity or precipitation.
Treatment of Beverage Turbidity and Sedimentation by Beverage Machinery and Equipment
(2) Factors of turbidity and precipitation in mixed juice
1. The pulp particles in fruit and vegetable juice beverage are too large or uneven in size, or the viscosity of fruit and vegetable juice beverage system is low. The pulp particles are precipitated under the action of gravity due to lack of sufficient buoyancy to offset their own gravity.
2. The reactions of anions and cations in processing water with organic acids in fruit and vegetable juice destroy the pH value and electrical balance of fruit and vegetable juice system, resulting in the precipitation of colloidal substances and suspended substances.
3. Microbial reproduction can decompose pectin from fruit and vegetable juice and produce precipitation.
4. The sugar used in the preparation contains protein, which can precipitate with tannins in fruit and vegetable juice.
5. Pectinase residues in fruit and vegetable juice, and the hydrolysis of pectin in fruit and vegetable juice under the action of pectinase gradually reduces the viscosity of fruit and vegetable juice, resulting in the precipitation of suspended solids.