Cold-pressed juice is a high-end beverage that is 3-4 times more expensive than traditional juice. They are different in the Juice Production Line process. Cold pressed juice uses a slow blade to break the fruit and squeeze the juice with high pressure. The pressing process takes place at 4 - 10 ° C, so vitamins and minerals are not destroyed.
Cold pressed juice keeps the original sugar content without adding extra sugar. Some manufacturers retain the fiber in the juice to promote digestion and maintain your fullness. They have more health benefits for consumers.
Cold juice
How is cold pressed juice made?
The cold pressing process consists of two parts: high pressure extraction and autoclaving.
As shown, the high pressure hydraulic press extracts juices and other nutrients from fruits and vegetables. The autoclave then uses a pressure of 600 MPa to achieve the same sterilization effect as UHT or pasteurization. This process is also known as high pressure pasteurization (HPP).
Studies have shown that HPP technology can effectively maintain the original nutrition and flavor, and extend the shelf life to about 40 days.
During the entire cold pressing process, the juice is treated at low temperatures to achieve the lowest nutritional losses, such as vitamin C and protein peptides.
Due to the decline in sales of carbonated beverages, the juice industry will grow by 5% annually. However, traditional juice sales have also declined, while high-end beverages, represented by cold-pressed juices, have continued to grow over the past few years. Therefore, the Juice Processing Plant in the market must clearly understand the needs of the market and truly understand the needs of the vast number of consumers so that they can keep up with the development of the market and win more profits.