Small fruit processing equipment improves fruit flavor and economic efficiency Azərbaycan

　It is a process in which fruits and berries are processed into food to achieve the purpose of preservation by physical, chemical, or biological methods (inhibiting the activity of enzymes and the activity of spoilage bacteria or killing spoilage bacteria). Fruits are processed by small fruit processing equipment, which can improve fruit flavor, improve edible value and economic benefits, and effectively extend the fruit supply time.

    The selection of raw materials for fruit processing is considered in terms of yield, supply period, storage period, proportion of edible parts, physical properties, chemical composition and sensory quality. The tissue structure and chemical composition of fruit depend on the variety and maturity of raw materials, and the high yield, processing adaptability and harvest time of fruit are directly related to the variety. Generally, the processing raw materials require that the fruit is good in substance, normal in flavor, has many edible parts, is suitable in size, and is moderately ripe. With different processing methods and processing purposes, the requirements for raw materials are also different. For example, in the production of canned fruits in sugar water, it is advisable to choose fruits with good freshness, appropriate ratio of sugar and acid, thick flesh, tight and delicate texture, and heat treatment, and the maturity is slightly lower than that of fresh food (about 8~9 ripe). To make fruit juice and fruit wine, it is advisable to use raw materials with more juice, moderate sweetness and sourness, and strong fragrance. Varieties such as snow mandarin, golden orange, volinic summer orange, concore grapes and solute peaches can be used to make juice; Red oranges, mandarins, sweet oranges, grapes, hawthorns, etc. can all be used to make fruit wine. The raw materials for the production of jam require a high content of pectin and fruit acid, and bright colors, such as apricots, hawthorns, citrus, apples, etc. The production of preserved fruits and candied fruits requires the selection of fruits with low moisture content, high sugar content, flexible texture, thick flesh and small core, less fiber, storage and transportation, and hot cooking resistance, such as Guoguang and red jade in apples. Fruits used for freezing require high adaptability to freezing and preservation, and have a very prominent flavor and color.

      Features of small fruit processing equipment:
　　1. We can produce cold and hot broken sauce according to customer requirements; It can produce products of different concentrations.
　　2. The crushing and beater using Italian technology increases the juice yield by 2-3% compared with the traditional beater.
　　3. Integrating Italian advanced technology, using the combination of multi-effect ultra-low temperature vacuum concentration and ultra-high temperature instantaneous sterilization, the natural flavor, color and nutrients of the original fruit can be intercepted to the greatest extent according to the process line.
　　4. Precise control of sterilizer temperature can accurately control the viscosity, color and other quality indicators of the final product, and ensure complete sterilization.
　　5. Design process lines suitable for customer needs according to different product positioning, and strive to have advanced technology, simple equipment, stable operation, energy saving and reliability. It is also possible to design a compound production line for a variety of fruit processing according to customer requirements and local resources to maximize the utilization of equipment.