Lemon juice is widely popular for its refreshing tartness and rich vitamin C content. As market demand for lemon juice continues to grow, many lemon growers are gradually joining the lemon juice processing industry. So, what are the steps of making lemon juice?
The production of lemon juice generally involves the following steps:
1. Raw material selection and cleaning
Select lemons that are free from rot and have intact peels.
Use a cleaning machine to remove dirt and impurities from the surface of the lemons.
2. Lemon Crushing and Juicing
Use a lemon crusher to coarsely crush the lemon, then use a juicer to separate the juice.
This step requires minimizing the introduction of bitter components from the peel into the juice.
3. Coarse filtration and fine filtration
Coarse filtration removes fruit peel fragments and seeds.
Fine filtration ensures a smooth juice texture and removes small particles and impurities.
4. Pasteurization
Sterilization preserves nutrients and extends shelf life, preventing the growth of microorganisms.
5. Concentration
Fruit juice is concentrated using an evaporator for easier storage and transportation.
Export-oriented companies often produce concentrated lemon juice.
6. Filling and sealing
Use aseptic filling machines or bottling lines to fill lemon juice into containers such as glass bottles and PET bottles.
7. Secondary sterilization and cooling (for room temperature storage)
Secondary sterilization is performed after filling to ensure product stability.
What equipment is needed to produce lemon juice?
Washing machines, crushers and juicers, filtration equipment, sterilization equipment, vacuum concentrators, filling machines, etc.
The configuration of a lemon juice production line will vary depending on the production volume.
What issues need to be considered during lemon juice production?
To ensure the quality and taste of lemon juice, the following aspects need to be considered during production:
1. Lemon peel contains bitter substances, so the crushing and juicing processes must be carefully controlled in terms of force and time.
2. Juice is susceptible to microbial contamination, so all equipment must be thoroughly cleaned and disinfected.3. Raw materials should be processed promptly to avoid prolonged storage of lemons, which can lead to a decline in flavor.