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Canned Orange Juice With Caps
- May 08, 2018 -

The production process of canned orange juice can be peeled, separated, and the orange flaps are soaked in an organic acid solution such as citric acid, and then the cans can be weighed and infused with sugar water. After vacuum degassing and sealing, Heat pasteurized into products. The most important feature of this method is that there is no decapsulation process, and the caps covered by the orange flaps are changed to edible parts.

The traditional process of full decapsulation is performed by soaking in hydrochloric acid and sodium hydroxide solution, but during the acid-base treatment process of the decapsulization garment, the appearance of the orange petal flaps and the broken petals are easily induced due to the exposure of the orange pulp. In order to remove the residual alkali, about 1 hour of washing and drifting, it is easy to cause the loss of juice components in the gizzard.