Orange juice is a popular juice product, rich in vitamin C, fructose, organic acids, and various other nutrients. So, what is the process of making juice step by step? From raw materials to juice, the entire production process involves several key steps. The following describes the main making steps for orange juice.
Raw Material Selection and Cleaning
The quality of orange juice depends primarily on the quality of the oranges. Fresh oranges that are ripe, free of disease or rot are typically selected. Different orange juice products (such as freshly squeezed and concentrated) also require different orange varieties and sugar-acid ratios.
After selection, the oranges are first processed in a washing machine, where circulating water, air bubbles, and brushes are used to remove surface sediment and impurities.
Sorting and Inspection
After washing, the oranges enter the grading and sorting equipment, where they are automatically graded by size, ripeness, and appearance. This process eliminates substandard oranges and ensures consistent quality before juicing. Manual or machine vision inspection systems also remove fruit that shows signs of rot or mechanical damage.
Juicing and Filtration
Juicing is the core step in orange juice production. Pressure is used to squeeze the juice from the orange pulp. To preserve the juice’s original aroma and flavor, high temperatures and vigorous agitation are avoided as much as possible during the juicing process. Orange juice contains impurities such as pulp fragments, seeds, and peel particles, requiring preliminary purification through filtration equipment.
Blending and Homogenization
Filtered orange juice may be adjusted for sugar content, acidity, and flavor to maintain a consistent taste. For NFC (not-from-concentrate) orange juice, only minor adjustments are typically made; for concentrate-based orange juice, a defined proportion of water and aroma backfill is added during reconstitution.
Pasteurization
Orange juice is rich in sugars, making it highly susceptible to microbial growth. Therefore, pasteurization is essential. Typically, a low-temperature, short-term pasteurization process of approximately 30 seconds at 85-95°C is used to effectively kill bacteria while preserving the juice’s natural flavor and nutrients.
Filling and Sealing
After pasteurization, the orange juice must be immediately aseptically filled to prevent secondary contamination.
The above outlines the main steps involved in orange juice making. The making process may vary depending on the requirements of different products. If you would like to learn more about orange juice production equipment, please contact us.