According to barrel brewing system, the way of extracting juice not only affects the yield of juice, but also affects the quality and production efficiency of fruit and vegetable juice products. Depending on the raw material and the form of the product, the method of extracting juice varies greatly.

1. Press:

The method of squeezing juice is to use external mechanical extrusion pressure to squeeze fruit and vegetable juice from fruit and vegetable or fruit and vegetable pulp to obtain juice. A juice extraction method widely used in the production of fruit and vegetable juice drinks is mainly used for fruit and vegetable raw materials with rich water content. According to the different temperature of raw materials during juicing, pressing can be divided into cold pressing, hot pressing and even freezing pressing. The press can be divided into two presses and one press according to whether the residue is pressed again after leaching.

Hot pressing refers to heating the raw fruit pulp after crushing, and then pressing the fruit pulp to extract juice. Hot pressing is determined by the biochemical properties of raw materials after crushing and the processing technology of fruit and vegetable juice. Before the raw material is broken, the biochemical reaction rate is very slow in the intact cell tissue. However, when the raw material is broken, the various chemical, enzyme and microbial processes in the raw material suddenly accelerate, interact with each other, and cause a series of chain reactions. Chief among them are various oxidation reactions catalyzed by enzymes escaping from the raw tissue cells. Oxidation reaction is often the main reason for the drastic decline in the quality of fruit and vegetable juice (color, aroma, taste and chemical composition), such as the Browning reaction of polyphenol substances catalyzed by polyphenol oxidase, resulting in the color change of fruit pulp and fruit and vegetable juice. Therefore, in the processing of fruit and vegetable juice, measures to prevent or inhibit reactions that have adverse effects such as enzymatic Browning reaction are taken. Therefore, after the raw materials are broken, sometimes the fruit will be heat treated and then hot pressed to passivate the enzyme, but also to inhibit the reproduction of microorganisms and ensure the quality of fruit and vegetable juice.

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