It does not affect the original nutrition of fruit juice

Now juice drinks accounted for the vast majority of liquid food, orange juice in the consumers to accept higher rates, several other primary flavors such as apples, grapes and so on also has a considerable ratio, the taste of the juice is also a diversified trend of open, into the store dairy drinks, carbonated drinks, water and momentum on unabated a strong contender for the fruit juice beverage of tea drink, juice drinks opened the road is full of high and low, is put forward the great view on filling machine, the diversification of juice drinks turn table also now filling, etc., and the concentration of the difference between the market filling machine for acidic fruit juice beverage filling bottled and carton pack way first divided into hot filling and aseptic cold filling two kinds of methods, many consumers opened the way for the two comparison novelty-seeking, facing its do comparison:

Cold filling of the product was cooled to room temperature after high temperature sterilization, sterile environment in artificial temporary, to the use of hydrogen peroxide sterilization after filling bottles or cartons, cap after hydrogen peroxide sterilization tighten. Cold filling has a small effect on the taste of the product, the nutritional quality of the product is small, and the PET data is less used, but the equipment is more than twice as much as the heat filling.

Heat filling is to fill the bottle with temperature after sterilization of the product at 90 degrees, and then the bottle and lid are sterilized by the temperature of the material itself. This product insists that the high temperature condition is longer, and it has more damage to its taste and nutrition.

In the field of aseptic packing, there are cold filling and hot filling. Aseptic cold filling is to refrigerate the concentrated juice, jam after the sterilization of the water to the 220 litre VAT, the shelf life of more than one year. Hot filling is selects 18 litres of tin bucket, will be in the material to 85 ~ 90, also with the material to the bucket of sterilization, and then the cooling, relatively speaking, this skill on product nutrition damage is bigger, produces power is low, can take a fee, has been selected.

The sterile cold filling only USES UHT ultra-high temperature transient sterilization, and the heat treatment of materials is not over 30 seconds. The sterilization method of hot filling can cause the material to be in high temperature for a long time, which can seriously affect the taste, color of the product and the content of heat-sensitive nutrients such as vitamins. Overall, sterile cold filling is better than hot filling, general milk, bottled water, huiyuan, etc., pure fruit juice drinks are basically cold filling. The PET bottle is hard, and the thick orange and the delicious fruit orange are usually hot filling, and some of the roof bags are hot filling.