Choose fruits with moderate sweet and sour taste, rich flavor, high juice yield and full maturity, and remove rotten fruits and immature fruits.

2

Wash the dirt and pesticide residues on the fruit surface with clear water.

three

Blanch the fruit in hot water at 95~ 100℃ for about 5 minutes, and then warm your hands.

Peeled oranges are beaten in a beater.

Adding granulated sugar and citric acid, the sugar content of fruit juice reached 16% and the acid content was 0.9%.

7/ 10

Is the orange juice at 180~ 190kg/cm? Homogenization is carried out under pressure.

8/ 10

Rapidly heat to 87-90° C with a heat exchanger, and sterilize.

9/ 10

The used orange juice is sealed and canned while it is hot.

10/ 10

Sterilize in boiling water for 3~7 minutes, then cool to 40℃ in stages, dry and put into storage.

Matters needing attention

If the tank is not sterilized, it should be heated to 95℃ and kept for 30 minutes.

Orange juice is light yellow or orange yellow, even and turbid. Precipitation is allowed after standing, but there is still precipitation after shaking.