What is the process of orange juice production? Orange juice production is a systematic and standardized process. From the moment fresh oranges enter the workshop to the final bottling or canning, strict quality and hygiene conditions must be controlled at every step. The main processes of orange juice production will be introduced below.
Orange juice production typically involves the following core steps:
1. Orange acceptance and grading
After fresh oranges arrive at the factory, they undergo visual inspection and quality grading. Key tests include: ripeness (sugar-acid ratio), peel integrity, and the presence of rot or mold.
Substandard oranges are discarded to ensure the final product’s taste and food safety.
2. Washing
Oranges must be washed before pressing. The purpose of washing is to remove dirt from the surface of the oranges.
3. Crushing or halving
Depending on the production process, oranges may need to go through different processes: usually they are directly pressed or cut in half before pressing.
4. Juicing
Juicing is the core step. During the juicing process, the peel and juice are automatically separated, and the extracted juice usually contains pulp and some fine fibers.
5. Filtration and removal of sludge
To obtain orange juice with a better taste, it is necessary to remove sludge through a sieve or centrifuge.
6. Homogenization
A homogenizer can make the fine particles in orange juice more evenly distributed, prevent sedimentation and stratification, and improve the smoothness of the taste.
7. Sterilization treatment
The purpose of sterilization is to kill pathogenic bacteria, extend shelf life, and maintain product flavor stability.
8. Cooling
Rapid cooling is essential after sterilization to prevent high temperatures from destroying vitamin C and flavor compounds.
9. Filling and Packaging
Depending on the product type, glass bottles, PET bottles, Tetra Pak cartons, and cans can be used for filling. Filling must be completed under aseptic conditions to ensure product safety.
Issues to be aware of during production:
Several key points must be strictly managed during orange juice production.
1. Raw material freshness: Oranges should be processed as soon as possible after harvesting. Prolonged storage leads to: vitamin C loss and changes in the sugar-acid ratio.
2. Avoiding bitterness: Orange peel contains essential oils and bitter substances. If the peel is excessively damaged during pressing, bitterness will seep into the juice.
3. Strict sterilization standards: Insufficient sterilization temperature will lead to excessive microbial growth, while excessively high temperatures will affect the flavor. Therefore, precise control of time and temperature is essential.
Depending on the product positioning (NFC orange juice, concentrated orange juice, orange juice with pulp, or orange juice beverage), the processing technology and orange juice equipment configuration will vary. If you would like to learn more, please contact us.