Pre-treatment method of wampee fruit and juice making equipment

Abstract

This application relates to the field of fruit processing technology, and discloses a method for pre-treating Wogan mandarin oranges and a juice-making device. The method for treating Wogan mandarin oranges includes: selecting fresh Wogan mandarin oranges and placing them in a pre-treatment tank; adding a pre-prepared pre-treatment solution to the pre-treatment tank, soaking the fresh Wogan mandarin oranges and stirring; removing the soaked fresh Wogan mandarin oranges from the pre-treatment tank and crushing them; wherein the pre-treatment solution is an aqueous mixed solution, comprising 0.5%-1% sodium bicarbonate and 5%-10% crude salt. The Wogan mandarin orange pre-treatment method of this application improves the quality and juice yield of Wogan mandarin orange juice.

Description

Technical Field

[0001] This application relates to the field of fruit processing technology, and in particular to a method for pre-treating Wogan mandarin oranges and a juice-making device. Background Technology

[0002] Wogan (Citrus reticulata 'Wogan') is an important raw material for NFC (Not From Concentrate) juice processing due to its plump fruit and high juice content (≥55%). However, the dense waxy coating on the Wogan peel can easily mix with juice during juicing, clogging the filter and affecting the juice yield. At the same time, the cracking of Wogan seeds releases a large amount of bitter substances, which intensifies the bitterness of the juice and affects its quality.

[0003] Therefore, improving the quality and juice yield of Wogan mandarin orange juice is a technical problem that urgently needs to be solved. Summary of the Invention

[0004] This application provides a method for pre-treating Wogan mandarin oranges and a juice-making device. The method for pre-treating Wogan mandarin oranges according to this application improves the quality and juice yield of Wogan mandarin orange juice.

[0005] To achieve the above objectives, the main technical solutions adopted in this application include: In a first aspect, embodiments of this application provide a method for pre-treating Wogan mandarin oranges, comprising the following steps: selecting fresh Wogan mandarin oranges and placing them in a pre-treatment tank; adding a pre-prepared pre-treatment solution to the pre-treatment tank, soaking the fresh Wogan mandarin oranges and stirring; removing the soaked fresh Wogan mandarin oranges from the pre-treatment tank and crushing them; wherein the pre-treatment solution is an aqueous mixed solution, comprising sodium bicarbonate at a concentration of 0.5%-1% and crude salt at a concentration of 5%-10%.

[0006] According to the first aspect of this application, a method for pre-treating Wogan mandarin oranges is proposed. Since the concentrations of sodium bicarbonate and crude salt in the aqueous mixed solution meet the above-mentioned range, on the one hand, it can improve the wax decomposition effect, reduce the probability of residual wax on the surface of the Wogan mandarin orange clogging the filter or hindering the precipitation of bitter substances, and at the same time provide sufficient osmotic pressure to fully precipitate bitter substances such as limonene, reduce the bitterness in the juice, and improve the quality and juice yield of the juice. On the other hand, it can reduce the probability of salt adhering to the peel or penetrating into the pulp, avoid excessive osmotic pressure leading to dehydration of pulp cells, reduce the probability of pulp losing water and becoming firm, and at the same time reduce the probability of excessive alkali concentration damaging peel cells, reduce the loss of volatile aroma substances, and reduce the residual alkaline taste of the fruit, thereby improving the quality and juice yield of Wogan mandarin orange juice.

[0007] Optionally, soaking and stirring the fresh Wogan mandarin oranges includes a pretreatment solution volume to fresh Wogan mandarin orange mass ratio of 5:1.

[0008] In the above scheme, sufficient pretreatment solution ensures that each Wogan mandarin orange is completely submerged, allowing the peel to fully contact the weakly alkaline pretreatment solution containing sodium bicarbonate. Sodium bicarbonate can efficiently dissolve the natural wax layer and artificial preservative wax on the surface of the peel, avoiding the occurrence of unremoved wax due to insufficient pretreatment solution volume. At the same time, it allows the coarse salt to fully dissolve and form a stable high osmotic pressure environment, which promotes the rapid dissolution of bitter substances (such as limonene) contained in the peel and pulp of Wogan mandarin oranges into the pretreatment solution, ensuring more thorough precipitation of bitter substances, effectively reducing the bitterness of processed products (such as juice and dried fruit) after fruit crushing, and improving the taste quality.

[0009] Optionally, soaking fresh Wogan oranges and stirring them includes: soaking the pretreatment solution at a temperature of 40℃-50℃ for 10-15 minutes.

[0010] In the above scheme, since the temperature of the pretreatment solution meets the above range, it can accelerate the reaction without damaging the pulp cells, avoiding damage to the pulp cells caused by prolonged contact. At the same time, it can avoid excessive penetration of salt and alkaline substances into the pulp, leaving residual odor. Since the soaking time meets the above range, the wax can be fully emulsified and decomposed, and the bitter substances can be completely dissolved, eliminating the need for secondary reprocessing. This can avoid residual bitterness and incomplete wax removal in the product, and also prevent the pulp from excessively contacting high-salt or high-alkaline water-based mixed solutions. This reduces problems such as dehydration and dryness of the pulp, juice loss, and sticky peel, while preserving the firm and juicy taste and natural sweet flavor of the Wogan mandarin orange.

[0011] Alternatively, the fresh Wogan mandarin oranges can be soaked and stirred at a speed of 20-30 rpm.

[0012] In the above scheme, since the stirring speed meets the above range, on the one hand, it can drive the fresh Wogan fruits in the pretreatment tank to slowly roll, so that each fruit can be evenly contacted with the pretreatment liquid, avoiding local wax residue and failure of bitterness to be extracted. At the same time, it can prevent the precipitation of coarse salt and sodium bicarbonate in the treatment liquid, ensure the uniform concentration of the liquid in the whole tank, and reduce the occurrence of fruit collisions and friction or fruit peels being scratched by the stirring paddle due to excessive centrifugal force. On the other hand, it can reduce the phenomenon of fresh Wogan fruits piling up due to insufficient stirring force and slow fruit rolling, which helps to avoid some areas of fresh Wogan fruits not being in contact with the treatment liquid, reducing the chance of uneven bitterness removal and dewaxing.

[0013] Optionally, the fresh Wogan oranges that have been soaked are removed from the pretreatment tank and crushed, including crushing under the following conditions: surface crushing pressure ≤ 0.2 MPa, crushing time 30-60 seconds.

[0014] In the above scheme, since the surface crushing pressure meets the above range, the degree of crushing can be precisely controlled, protecting the integrity of the pulp. While breaking the peel and surface wax layer of the Wogan mandarin orange, the seeds will not be broken, avoiding the release of bitter components (such as bitter glycosides) into the pulp or subsequent juice due to seed breakage, reducing bitterness residue, avoiding damage to the sweet flavor of the Wogan mandarin orange, avoiding juice loss, sticky pulp or over-crushing (such as turning into a pulp), and preserving the firm and juicy texture and natural flavor of the fruit. Since the crushing time meets the above range, on the one hand, the cumulative duration of crushing force can be precisely controlled, avoiding the continuous deformation of the pulp due to excessive time, and thus avoiding the crushing of the seeds. On the other hand, it can ensure that the fresh Wogan mandarin orange is crushed evenly, which helps to improve the quality of juicing.

[0015] Optionally, the process also includes using a filter screen to separate the juice and impurities after crushing, with the filter screen having a pore size of 2mm-3mm.

[0016] In the above solution, since the pore size of the filter meets the above range, it can efficiently filter out fruit peel fragments, whole seeds (the diameter of Wogan fruit seeds is about 4-6mm) and a small amount of undissolved coarse salt or sodium bicarbonate particles produced after crushing, preventing these impurities from mixing into the juice and preventing a foreign body sensation when drinking. At the same time, it can eliminate the residual bitterness and astringency caused by fruit seeds (even if they are whole, they may be damaged due to subsequent processing) or fruit peel fragments, ensuring the purity of the juice flavor. While ensuring the filtering effect of impurities, it can maximize the retention of juice. On the other hand, it can avoid the waste caused by the juice flow being blocked due to the pore size being too small and the filter screen being left behind.

[0017] Optionally, the criteria for selecting fresh Wogan mandarin oranges are: soluble solids content in the fruit ≥12°Brix.

[0018] In the above scheme, fruits with soluble solids greater than or equal to 12°Brix are full of juice and have stable pulp cell structure. In the pretreatment stages such as soaking, crushing and filtering, cell rupture and loss of flavor substances can be reduced, avoiding dry pulp and juice loss, and ensuring stable quality after processing.

[0019] Alternatively, a pneumatic crusher or a roller crusher may be used for crushing.

[0020] In the above scheme, the pneumatic crusher transmits pressure evenly, which can avoid excessive local pressure that could cause the seeds to break or the pulp to be damaged excessively. It is convenient to process Wogan fruits of different sizes and shapes, and ensures that the skin of the whole batch of fruits is crushed evenly. The roller crusher is easy to operate and highly efficient. It can precisely control the crushing force by adjusting the gap between the rollers, which helps to improve production efficiency.

[0021] Secondly, embodiments of this application provide a juice-making apparatus applicable to any embodiment of the Wogan mandarin fruit pretreatment method, including: The pretreatment assembly includes a pretreatment tank for containing a pretreatment solution for soaking fresh Wogan oranges. The crushing assembly includes a crushing trough and a rotating blade. The crushing trough is used to hold fresh Wogan mandarin oranges that have been soaked, and the rotating blade is set inside the crushing trough to crush the fresh Wogan mandarin oranges. The inner wall of the crushing tank is equipped with a rubber buffer layer.

[0022] According to the juice-making equipment proposed in the second aspect of this application, a rubber buffer layer is provided on the inner wall of the crushing tank, which can significantly reduce the risk of damage during the crushing process of Wogan mandarin oranges, while improving the stability and safety of the crushing operation. The soft and elastic properties of the rubber buffer layer can effectively buffer the impact force between the fruit and the tank wall when the rotating blades crush, avoiding excessive crushing of the pulp and premature loss of juice due to hard impact, or the release of bitter substances due to pressure on the seeds, ensuring that the crushing only acts on the peel and is uniform in degree.

[0023] Optionally, the distance between the rotating blade and the bottom wall of the crushing trough is 10mm-15mm.

[0024] In the above solution, since the distance between the rotating blade and the bottom wall of the crushing trough meets the above range, on the one hand, it can ensure that the rotating blade has sufficient contact area with the fresh Wogan fruit, and avoid the rotating blade not being able to effectively reach the skin of the Wogan fruit due to excessive distance. It can also avoid the fruit from excessively rolling and colliding in the trough due to excessive distance, and reduce the chance of fruit pulp being damaged and juice being lost due to mutual squeezing. On the other hand, it can also avoid excessive cutting of Wogan fruit pulp when the blade rotates, reduce the chance of excessive pulp residue and large amount of juice loss, and improve the juicing quality and juice yield. Attached Figure Description

[0025] To more clearly illustrate the technical solutions in the specific embodiments of this application or the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this application. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0026] Figure 1 This is a schematic diagram of the method steps in some embodiments of this application; Figure 2 The diagram illustrates the method steps in some embodiments of this application. Detailed Implementation

[0027] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0028] Unless otherwise defined, all technical and scientific terms used in this application have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains; the terminology used in the description of this application is for the purpose of describing particular embodiments only and is not intended to limit the application; the terms "comprising" and "having," and any variations thereof, in the description, claims, and accompanying drawings of this application are intended to cover non-exclusive inclusion. The terms "first," "second," etc., in the description, claims, or accompanying drawings of this application are used to distinguish different objects, not to describe a specific order or hierarchy.

[0029] In this application, the reference to "embodiment" means that a specific feature, structure, or characteristic described in connection with an embodiment may be included in at least one embodiment of this application. The appearance of this phrase in various places throughout the specification does not necessarily refer to the same embodiment, nor is it a mutually exclusive, independent, or alternative embodiment. It will be explicitly and implicitly understood by those skilled in the art that the embodiments described in this application can be combined with other embodiments.

[0030] In the description of this application, it should be noted that, unless otherwise expressly specified and limited, the terms "installation," "connection," "linking," and "attachment" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal communication between two components. Those skilled in the art can understand the specific meaning of the above terms in this application according to the specific circumstances.

[0031] In this application, the term "and / or" is merely a description of the relationship between related objects, indicating that three relationships can exist. For example, A and / or B can represent: A existing alone, A and B existing simultaneously, or B existing alone. Additionally, in this application, the character " / " generally indicates that the preceding and following related objects have an "or" relationship.

[0032] In this application, "multiple" refers to two or more (including two), similarly, "multiple sets" refers to two or more (including two sets), and "multiple pieces" refers to two or more (including two pieces).

[0033] Wogan (Citrus reticulata 'Wogan') is an important raw material for NFC (Not From Concentrate) juice processing due to its plump fruit and high juice content (≥55%). However, there are two major technical bottlenecks in its processing: 1. Thick waxy layer on the peel: The surface of Wogan peel is covered with a dense waxy layer (mainly composed of higher fatty acid esters and alkanes), with a thickness of 0.5μm-1.0μm. Traditional water rinsing or mechanical scrubbing is difficult to completely remove it, causing the waxy layer to mix into the juice during juicing, clogging the filter and reducing the juice yield; 2. Easily damaged pulp: Wogan pulp has thin cell walls, and the seeds are tightly bound to the pulp. Conventional crushing equipment (such as screw juicers) with excessive pressure can easily cause the seeds to break, releasing a large amount of bitter substances (such as limonene and naringin), which intensifies the bitterness of the juice. At the same time, severe pulp damage leads to turbidity of the juice and reduced light transmittance.

[0034] In existing technologies, although some studies have attempted to remove wax through chemical methods (such as high-concentration alkaline solutions), this easily leads to soft and rotten fruit peel and damaged pulp; or low-temperature freezing and crushing (-20℃) is used, but this consumes a lot of energy and cannot solve the problem of seed breakage.

[0035] Therefore, improving the quality and juice yield of Wogan mandarin orange juice is a technical problem that urgently needs to be solved.

[0036] In view of this, in order to improve the quality and juice yield of Wogan mandarin orange juice, this application proposes a pretreatment method for Wogan mandarin orange fruit. A pre-prepared pretreatment solution is added to a pretreatment tank, fresh Wogan mandarin orange fruit is soaked and stirred. The pretreatment solution is an aqueous mixed solution comprising 0.5%-1% sodium bicarbonate and 5%-10% crude salt. Sodium bicarbonate (NaHCO3) decomposes higher fatty acid esters (such as methyl palmitate) in the wax through a saponification reaction, generating water-soluble sodium fatty acids and glycerol, improving the wax removal effect and reducing the probability of wax clogging the filter screen and affecting the juice yield during juicing. Simultaneously, the high-concentration salt solution creates high osmotic pressure, causing water to be released from the Wogan mandarin orange peel cell structure. Bitter substances are released with the water, reducing the probability of bitter substances being released into the juice during subsequent crushing and juicing, thus improving the quality and juice yield of Wogan mandarin orange juice.

[0037] Since the concentrations of sodium bicarbonate and crude salt in the water-based mixed solution meet the above-mentioned ranges, on the one hand, it can improve the wax decomposition effect, reduce the chance of residual wax on the surface of Wogan mandarin fruit clogging the filter or hindering the precipitation of bitter substances, and at the same time provide sufficient osmotic pressure to fully precipitate bitter substances such as limonene, reduce the bitterness in the juice, and improve the quality and juice yield of the juice; on the other hand, it can reduce the chance of salt adhering to the peel or penetrating into the pulp, avoid excessive osmotic pressure leading to dehydration of pulp cells, reduce the chance of pulp losing water and becoming firm, and at the same time reduce the chance of excessive alkali concentration damaging peel cells, reduce the loss of volatile aroma substances, and reduce the residual alkaline taste of the fruit.

[0038] The following describes a method for pre-treating Wogan orange fruit according to an embodiment of this application, with reference to the accompanying drawings.

[0039] Please refer to Figure 1 and Figure 2 A method for pretreating Wogan orange fruit according to the first aspect of this application includes the following steps: S1. Select fresh Wogan mandarin oranges and place them in the pretreatment tank. It is understood that selecting fresh Wogan mandarin oranges can remove rotten, damaged, spoiled, or diseased fruits in advance, avoiding the impact of such inferior fruits on the overall processing quality, reducing the spread of mold contamination from rotten fruits, and preventing premature oxidation of the pulp caused by damaged fruits.

[0040] S2. Add the pre-mixed pretreatment solution to the pretreatment tank, soak the fresh Wogan mandarin oranges and stir. It is understood that stirring during the soaking process can ensure that the concentration of the pretreatment solution is uniform: avoid sodium bicarbonate and coarse salt from settling at the bottom of the tank, keep the concentration of the treatment solution in the whole tank consistent, prevent local concentration from being too high, which would cause local astringency and dehydration of the fruit, and prevent local concentration from being too low, which would cause incomplete removal of bitterness and wax.

[0041] It can also accelerate the emulsification and decomposition of wax and the precipitation of bitter substances (limonene), which helps to shorten the soaking time and prevent the fruit pulp from dehydrating.

[0042] S3. Remove the soaked fresh Wogan tangerines from the pretreatment tank and crush them. It is understood that after soaking, the peel of the Wogan tangerines is softened and cleaned by the pretreatment solution, making it easier to crush. This reduces energy consumption and equipment wear in the crushing process and avoids uneven crushing due to hard peels (such as large pieces of peel residue or excessive pulp loss due to compression). Simultaneously, the waxy layer, impurities, and pesticide residues on the fruit surface have been removed after soaking, preventing external contaminants from being introduced into the pulp during crushing. This ensures the purity of the crushed material (pulp and juice) and reduces the pressure on subsequent filtration and purification processes. Crushing the fruit directly after collection from the pretreatment tank shortens the time between cleaning and crushing, preventing oxidation and discoloration or secondary contamination from exposure to air. This further preserves the freshness and nutrients (such as vitamin C) of the fruit, improving the quality stability of subsequent processed products.

[0043] The pretreatment solution is an aqueous mixed solution, which includes sodium bicarbonate at a concentration of 0.5%-1% and crude salt at a concentration of 5%-10%.

[0044] Understandably, pre-preparing an aqueous solution containing 0.5%-1% sodium bicarbonate and 5%-10% coarse salt ensures precise and controllable concentration of the pretreatment solution. Sodium bicarbonate, being weakly alkaline, effectively neutralizes residual acidic pesticides on the fruit surface, dissolves oil and wax on the peel, and reduces the risk of pesticide residue. Coarse salt not only has a mild bactericidal and disinfecting effect, inhibiting the growth of harmful microorganisms on the fruit surface, but also softens the peel through osmotic pressure, removes bitter substances and dirt from peel folds, while reducing fruit moisture loss and delaying oxidative deterioration during soaking. The combination of soaking and stirring allows each Wogan mandarin fruit to fully contact the pretreatment solution, preventing inadequate cleaning and sterilization due to insufficient contact in certain areas. The slight friction generated by stirring also helps to remove stubborn impurities, further improving the cleaning effect, making it more efficient and thorough than static soaking.

[0045] This design allows for the simultaneous removal of the waxy coating on the surface of the Wogan mandarin orange peel and the bitter substances inside, which helps improve juice production efficiency. Furthermore, by removing the wax, the removal of bitter substances is also enhanced, further improving the quality of the juice.

[0046] Optionally, the concentration of sodium bicarbonate can be 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, or 1%.

[0047] Optionally, the concentration of crude salt can be 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, or 10%.

[0048] As an example, coarse salt is table salt that has not undergone fine purification. Its main component is sodium chloride, and it retains a small amount of impurities (such as minerals, mud, etc.). The particles are relatively coarse. In the pretreatment of Wogan oranges, its high osmotic pressure is mainly used to remove bitterness and inhibit bacteria. Common types such as coarse versions of sea salt and lake salt are applicable.

[0049] In other embodiments, soaking and stirring the fresh Wogan mandarin oranges involves a pretreatment solution volume to fresh Wogan mandarin orange mass ratio of 5:1. Specifically, the mass (w) of the solid raw material to the volume (v) of the treatment solution is 1:5, ensuring that each Wogan mandarin orange is fully coated with the pretreatment solution.

[0050] In the above scheme, sufficient pretreatment solution can ensure that each Wogan mandarin orange is completely submerged, allowing the peel to fully contact the weakly alkaline pretreatment solution containing sodium bicarbonate. Sodium bicarbonate can efficiently dissolve the natural wax layer and artificial preservative wax on the surface of the peel, avoiding the occurrence of local wax residue due to insufficient pretreatment solution, which would affect subsequent crushing and pulp processing.

[0051] At the same time, it can promote the rapid dissolution of bitter substances (such as limonene) contained in the peel and pulp of Wogan oranges into the pretreatment liquid. Compared with insufficient liquid volume, sufficient liquid can prevent the bitter substances from being re-adsorbed back onto the fruit surface due to excessive concentration after dissolution, ensuring more thorough precipitation of bitter substances, effectively reducing the bitterness of processed products (such as juice and dried fruit) after fruit breakage, and improving taste quality.

[0052] In addition, it can ensure that the concentration of sodium bicarbonate and crude salt in the pretreatment solution is uniform, so that the wax removal and bitterness precipitation effects are more consistent, avoiding the problem of wax residue or excessive bitterness in some fruits due to insufficient contact, thus taking into account both the stability of processing quality and the harmony of taste.

[0053] In other embodiments, soaking fresh Wogan mandarin oranges and stirring includes: the soaking temperature of the pretreatment solution is 40°C-50°C, and the soaking time is 10-15 minutes. Specifically, when soaking fresh Wogan mandarin oranges, the soaking is carried out at a preset soaking temperature and soaking time. The soaking temperature refers to the temperature of the pretreatment solution when it is added to the pretreatment tank to soak the fresh Wogan mandarin oranges, and this temperature is not less than 40°C and not more than 50°C.

[0054] Meanwhile, the soaking time refers to the time from when the pretreatment solution is added to the pretreatment tank until the volume ratio of the pretreatment solution to the mass of the fresh Wogan mandarin fruit is a preset value, and this time is not less than 10 minutes and not more than 15 minutes.

[0055] With this setup, since the soaking temperature meets the above range, on the one hand, the alkaline activity of sodium bicarbonate can be enhanced, allowing the wax on the surface of the fruit peel to emulsify and decompose more quickly, increasing the decomposition rate of the wax. On the other hand, it can accelerate the molecular movement of bitter components such as limonene in the pulp, promoting the migration of bitter substances. Combined with the osmotic pressure of coarse salt, it allows bitter substances to dissolve into the pretreatment solution more quickly.

[0056] On the other hand, it can reduce the chance of high temperature damaging the cell membranes of the peel and pulp, reduce the occurrence of pulp cell rupture, juice loss, and soft and sticky pulp, and reduce the volatilization of the natural fruit aroma (volatile aroma substances) of Wogan mandarins accelerated by high temperature, reduce the chance of decomposition of sugar and organic acid in the pulp. In addition, it can also avoid excessive alkaline reaction of sodium bicarbonate caused by excessive temperature, reduce the chance of sodium bicarbonate destroying flavonoids in the peel, avoid the production of astringent, alkaline and other off-flavors, and improve the quality of juice.

[0057] Because the soaking time meets the above range, the wax can be fully emulsified and decomposed, and the bitter substances (limonene) can be completely dissolved. No secondary reprocessing is required. This can avoid residual bitterness and incomplete wax removal in the product, and also prevent the pulp from being in excessive contact with high-salt or high-alkaline water-based mixed solutions. This reduces problems such as dehydration and dryness of the pulp, juice loss, and sticky peel, and preserves the firm and juicy texture and natural sweet flavor of the Wogan mandarin orange.

[0058] Optionally, the temperature of the pretreatment solution when soaking fresh Wogan oranges can be 40℃, 41℃, 42℃, 43℃, 44℃, 45℃, 46℃, 47℃, 48℃, 49℃, or 50℃.

[0059] Optionally, the soaking time of the pretreatment solution when soaking fresh Wogan oranges can be 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes, or 15 minutes.

[0060] In the above scheme, since the temperature of the pretreatment solution meets the above range, it can accelerate the reaction without damaging the fruit pulp cells, avoid damage to the fruit pulp cells caused by prolonged contact, and at the same time avoid excessive penetration of salt and alkaline substances into the fruit pulp, leaving residual odor.

[0061] In other embodiments, the fresh Wogan oranges are soaked and stirred at a speed of 20-30 rpm.

[0062] Understandably, since the stirring speed meets the above range, it can slowly tumble the fresh Wogan oranges in the pretreatment tank, allowing each fruit to be evenly contacted with the pretreatment solution, avoiding local wax residue and failure to extract bitterness. At the same time, it can prevent the precipitation of coarse salt and sodium bicarbonate in the treatment solution, ensuring a consistent concentration of the solution throughout the tank. It can also reduce the occurrence of fruit collisions and friction due to excessive centrifugal force, or the occurrence of fruit peels being scratched by the stirring paddle, which helps to keep the peel intact (the peel is only broken as needed in the subsequent crushing process), reduce juice loss and pulp exposure, and reduce the risk of excessive penetration of salt or alkaline substances during soaking. Thus, moderate flow can accelerate the decomposition of wax and the dissolution of bitter substances.

[0063] On the other hand, it can reduce the phenomenon of fresh Wogan fruits piling up due to insufficient stirring force and slow fruit rolling, which helps to prevent some fresh Wogan fruits from not coming into contact with the treatment liquid and reduces the chance of uneven bitterness removal and dewaxing; at the same time, it can prevent the poor flowability of the pretreatment liquid from causing local microbial growth and reduce the risk of fruit spoilage.

[0064] In addition, it can reduce the chances of the peel being scratched and the pulp being damaged due to increased centrifugal force and collision force, thereby reducing the occurrence of the pulp becoming dry after the juice is lost; it can also reduce the occurrence of excessive foam in the pretreatment solution due to too fast stirring, and avoid affecting the effective contact between the solution and the fruit surface.

[0065] Optionally, the stirring speed for soaking fresh Wogan oranges can be 20 rpm, 21 rpm, 22 rpm, 23 rpm, 24 rpm, 25 rpm, 26 rpm, 27 rpm, 28 rpm, 29 rpm, or 30 rpm.

[0066] In other embodiments, removing the soaked fresh Wogan oranges from the pretreatment tank and crushing them includes crushing under the following conditions: surface crushing pressure ≤ 0.2 MPa, and crushing time 30-60 seconds.

[0067] It is understandable that the seeds of a 90% ripe Wogan mandarin orange are relatively soft, but the outer shell is still tough. Moreover, the compressive strength of the outer shell of the Wogan mandarin orange seed is usually ≥0.3MPa. The surface crushing pressure of less than or equal to 0.2MPa is below its tolerance threshold. It can only break the peel (compressive strength ≤0.1MPa) and the surface pulp cells, but cannot penetrate the pulp to transmit to the seed and cause impact to the seed. The inside of the seed contains bitter components (such as bitter glycosides). If the seed is broken, these components will be released into the pulp or subsequent juice, aggravating the bitterness residue and destroying the sweet flavor of the Wogan mandarin orange.

[0068] In the above scheme, since the surface crushing pressure meets the above range, the degree of crushing can be precisely controlled, protecting the integrity of the pulp. While breaking the peel and surface wax layer of the Wogan mandarin orange, the seeds will not be broken. This avoids the release of bitter components (such as bitter glycosides) into the pulp or subsequent juice due to seed breakage, reducing bitterness residue, avoiding damage to the sweet flavor of the Wogan mandarin orange, avoiding juice loss, sticky pulp or excessive crushing (such as turning into fruit puree), and preserving the firm and juicy texture and natural flavor of the fruit.

[0069] In addition, the regular shape of the uncrushed seeds allows for easy separation through the filter during juicing, preventing the seeds from breaking into small particles that could penetrate the filter and thus avoiding seed residue in the juice, reducing the loss and complexity of the filtration process. In the case of fresh consumption, the intact seeds also make it easier for consumers to spit them out directly, enhancing the eating experience.

[0070] Since the crushing time meets the above range, on the one hand, the cumulative duration of crushing force can be precisely controlled, avoiding the continuous deformation of the pulp due to excessive time, and thus avoiding the crushing of the seeds. Since the pressure will not be transmitted through the pulp to the seeds, the risk of seed shell cracking and leakage of bitter components can be reduced, ensuring the pure flavor of Wogan oranges.

[0071] On the other hand, it ensures that the peel of the whole batch of Wogan oranges is crushed evenly (without any unbroken or excessively damaged areas), and can quickly connect to subsequent processes such as soaking and washing, without slowing down the production line. At the same time, it avoids incomplete crushing due to too short a time (resulting in the difficulty of removing residual wax) and avoids fruit pulp cell rupture and juice loss due to too long a crushing time, thus balancing the process effect and the integrity of fruit quality.

[0072] Optionally, the crushing time can be 30 seconds, 35 seconds, 40 seconds, 45 seconds, 50 seconds, 55 seconds, or 60 seconds.

[0073] In other embodiments, the process also includes step S4, separating the juice and impurities using a filter screen after crushing, wherein the filter screen has a pore size of 2mm-3mm.

[0074] In the above solution, since the pore size of the filter meets the above range, it can efficiently filter out fruit peel fragments, whole seeds (the diameter of Wogan fruit seeds is about 4-6mm) and a small amount of undissolved coarse salt or sodium bicarbonate particles produced after crushing, preventing these impurities from mixing into the juice and preventing a foreign body sensation when drinking. At the same time, it can eliminate the residual bitterness and astringency caused by fruit seeds (even if they are whole, they may be damaged due to subsequent processing) or fruit peel fragments, ensuring the purity of the juice flavor. While ensuring the filtering effect of impurities, it can maximize the retention of juice. On the other hand, it can avoid the waste caused by the juice flow being blocked due to the pore size being too small and the filter screen being left behind.

[0075] Optionally, the pore size of the filter screen can be 2mm, 2.5mm, or 3mm.

[0076] In other embodiments, the criteria for selecting fresh Wogan mandarin oranges are: soluble solids content in the fruit ≥12°Brix.

[0077] In the above scheme, fruits with soluble solids greater than or equal to 12°Brix are full of juice and have stable pulp cell structure. In the pretreatment stages such as soaking, crushing and filtering, cell rupture and loss of flavor substances can be reduced, avoiding dry pulp and juice loss, and ensuring stable quality after processing.

[0078] Understandably, fruits with soluble solids content greater than or equal to 12°Brix have full and stable cell structures. When soaked in a treatment solution of 5 times their volume and slowly stirred, this can reduce juice loss caused by cell rupture (the loss rate can be controlled within 5%), prevent the sweetness from being diluted by the treatment solution, and at the same time, the flesh of high-sugar fruits is more resilient. When soaked in a mild pretreatment solution for a short time, it will not cause excessive dissolution of sugars and organic acids due to cell fragility. It can also prevent coarse salt or sodium bicarbonate from penetrating deep into the flesh, reducing the risk of residual off-flavors during subsequent washing.

[0079] Meanwhile, fruits with soluble solids greater than or equal to 12°Brix have abundant juice and moderately tough pulp fibers. When crushed under low pressure for a short time, only the skin is damaged while the pulp is not easily broken. This avoids the seeds from being crushed under pressure (releasing bitter glycosides) and allows the juice to flow out smoothly. It also reduces the production of pulp residue, lowers the pressure for subsequent filtration, and the high sugar content juice has good fluidity. When passing through a 2mm-3mm filter, it is not easy for the filter to be clogged by too much pulp residue, which improves the filtration efficiency by more than 30%. Moreover, the sugar and flavor substances in the juice are completely preserved, and there is no need to add additional sweeteners, resulting in a consistent taste in the finished product.

[0080] Specifically, the cellular structure of Wogan mandarin orange pulp with a soluble solids content of ≥12°Brix is ​​stable. Under mild to high temperatures of 40℃-50℃, it can accelerate the emulsification and decomposition of the waxy coating in the peel (20% more efficient than low-sugar fruit) while preventing excessive volatilization of sugars and aroma substances due to cell rupture caused by high temperatures.

[0081] The organic acid content and sugar ratio of high-sugar fruits are more balanced. At a temperature of 40-50℃, the excessive dissolution of organic acids will not cause the taste to become too sour. On the contrary, the temperature can promote the rapid dissolution of bitter substances (limonene) into the treatment solution, thereby improving the bitterness removal effect.

[0082] The high osmotic pressure of 5%-10% coarse salt can easily lead to cell rupture and juice loss in low-sugar fruits. In contrast, fruits with ≥12°Brix have a higher concentration of cell sap, which can balance the concentration of coarse salt, reduce cell dehydration (juice loss rate is controlled within 3%), and prevent the pulp from becoming dry and the sweetness from being diluted.

[0083] The high sugar content can neutralize the risk of residual saltiness from coarse salt. Even if a small amount of salt seeps into the pulp, it can be masked by sufficient sugar. Combined with subsequent washing, this completely avoids any unpleasant salty taste in the finished product, while ensuring that the bitterness-removing and antibacterial effects of coarse salt are fully utilized.

[0084] Stirring at 20-30 rpm ensures that the fruit is evenly exposed to the treatment liquid. Fruits with a soluble solids content of ≥12°Brix have more resilient flesh, making them less prone to excessive skin damage due to collisions or rolling during stirring, thus preventing the exposed flesh from absorbing too much salt or alkaline substances.

[0085] The flow of the pretreatment liquid caused by stirring allows the wax and bitter substances on the surface of high-sugar fruits to dissolve more evenly, avoiding incomplete treatment due to insufficient stirring in certain areas. At the same time, the flavor substances of high-sugar fruits are more stable and will not be lost due to slight friction caused by stirring.

[0086] In other embodiments, a pneumatic crusher or a roller crusher is used for crushing.

[0087] Understandably, pneumatic crushers deliver pressure evenly, preventing excessive local pressure from causing seed breakage or excessive damage to the pulp. They are suitable for Wogan tangerines of different sizes and shapes, ensuring that the skin of the entire batch of fruit is crushed evenly. Roller crushers are easy to operate and highly efficient. They can precisely control the crushing force by adjusting the gap between the rollers, making them suitable for batch production scenarios and allowing for quick connection to the soaking process without slowing down the production line.

[0088] This setup reduces the amount of fruit pulp residue, improves juice filtration efficiency, and prevents fruit seeds from breaking and releasing bitter substances, ensuring the final product has a pure flavor and stable quality. The equipment also has low energy consumption and controllable maintenance costs, balancing processing effectiveness and economy.

[0089] As an example, a pneumatic crusher is a device that uses compressed air to power and drives crushing components (such as pressure plates and air hammers) to apply pressure to the surface of fruit through controllable air pressure. The pressure is evenly transmitted and precisely adjustable. After soaking, the tangerines are evenly spread on a conveyor belt, with the pressure set at 0.18 MPa and the crushing time at 40 seconds. After the equipment starts, compressed air enters the cylinder to drive the upper pressure plate to slowly descend. Once the pressure plate contacts the tangerine peel, it applies gentle pressure at the set pressure, only creating uniform cracks in the peel (without penetrating the flesh). After achieving the desired crushing effect, the pressure plate automatically rises, and the conveyor belt transports the fruit to the next process. Throughout the process, a pressure sensor monitors the pressure in real time to prevent excessive local pressure from causing the seeds to break.

[0090] A roller crusher is a device that uses one or more pairs of relatively rotating metal rollers to crush materials using the extrusion pressure between the rollers. The roller spacing can be precisely adjusted to control the crushing force. Based on the size of the Wogan oranges, the roller spacing is adjusted to 2mm (corresponding to a pressure of 0.15MPa), and the roller speed is set to match the conveyor belt speed, ensuring that the crushing time is controlled within 30 seconds per batch. After startup, the soaked Wogan oranges are conveyed between the two rollers. The rollers rotate relatively at a constant speed, using the friction between the rollers and the fruit to pull them in. The rollers squeeze the fruit, causing the skin to crack. The crushed fruit falls from below the rollers to proceed to the next stage.

[0091] Secondly, embodiments of this application provide a juice-making apparatus applicable to any embodiment of the Wogan mandarin fruit pretreatment method, including: The pretreatment assembly includes a pretreatment tank for containing a pretreatment solution for soaking fresh Wogan oranges. The crushing assembly includes a crushing trough and a rotating blade. The crushing trough is used to hold fresh Wogan mandarin oranges that have been soaked, and the rotating blade is set inside the crushing trough to crush the fresh Wogan mandarin oranges. The inner wall of the crushing tank is equipped with a rubber buffer layer.

[0092] According to the juice-making equipment proposed in the second aspect of this application, a rubber buffer layer is provided on the inner wall of the crushing tank, which can significantly reduce the risk of damage during the crushing process of Wogan mandarin oranges, while improving the stability and safety of the crushing operation. The soft and elastic properties of the rubber buffer layer can effectively buffer the impact force between the fruit and the tank wall when the rotating blades crush, avoiding excessive crushing of the pulp and premature loss of juice due to hard impact, or the release of bitter substances due to pressure on the seeds, ensuring that the crushing only acts on the peel and is uniform in degree.

[0093] In other embodiments, the distance between the rotating blade and the bottom wall of the crushing trough is 10mm-15mm.

[0094] Understandably, since the distance between the rotating blades and the bottom wall of the crushing tank meets the above-mentioned range, it ensures that the rotating blades have sufficient contact area with the fresh Wogan oranges. This avoids the situation where the distance is too large, causing the rotating blades to fail to effectively reach the surface of the Wogan oranges. Even if the crushing time is extended or the blade speed is increased, it is difficult to generate sufficient crushing force. Most fruits will only be slightly stressed, failing to form uniform skin cracks, and some fruits may even remain uncrushed, significantly increasing the risk of residual residue during subsequent bitterness removal and dewaxing. At the same time, it avoids excessive rolling and collision of fruits in the tank due to excessive distance, reducing the chance of fruit pulp damage and juice loss caused by mutual compression. Furthermore, uneven crushing will prevent the wax and impurities carried by uncrushed fruits from being completely filtered out during subsequent separation by the 2mm-3mm filter, ultimately affecting the purity and consistency of the juice's taste. It may also reduce the efficiency of the production line due to secondary reprocessing.

[0095] On the other hand, it can prevent the rotating blade from being too close to the bottom wall of the crushing tank, causing the blade to operate close to the bottom of the tank. This avoids excessive cutting of the Wogan orange pulp when the blade rotates, reducing the chance of excessive pulp fragments and a large loss of juice. It also reduces the occurrence of direct contact with the seeds, which can cause breakage and release of bitter substances that contaminate the juice.

[0096] Meanwhile, too small a distance between the rotating blade and the bottom wall of the crushing tank increases the probability of friction between the blade and the rubber buffer layer at the bottom of the tank, accelerating blade wear and buffer layer damage. This not only increases equipment maintenance costs but also generates more noise due to friction. Furthermore, fruit pulp fragments tend to accumulate between the bottom of the tank and the blade, causing blade jamming, downtime for cleaning, and other problems, which seriously affect production continuity. The fine fragments after crushing may also clog subsequent filter screens, reducing separation efficiency and increasing filtration losses.

[0097] Optionally, the distance between the rotating blade and the bottom wall of the crushing trough can be 10mm, 11mm, 12mm, 13mm, 14mm, or 15mm.

[0098] The following is a specific example. Example 1: Select 90% ripe Wogan mandarin oranges (soluble solids 13°Brix, single fruit weight 150-200g) from an orchard in Wuming, Nanning, Guangxi. Remove diseased and damaged fruits and wash off surface dust.

[0099] Step 1: Remove surface wax Pretreatment solution preparation: Weigh 0.5% sodium bicarbonate (50g) and 10% crude salt (100g), dissolve them in 10L of deionized water at 45℃, and stir until homogeneous.

[0100] Pretreatment procedure: Place 2 kg of Wogan mandarin oranges into the pretreatment tank, add 10 L of pretreatment solution (liquid-to-material ratio 1:1), start the agitator (speed 25 rpm), maintain the temperature at 45℃, and soak and stir for 12 minutes.

[0101] After pretreatment, the waxy layer on the fruit surface was removed (no obvious waxy reflection was observed with the naked eye), and the amount of residual wax on the peel was determined by Soxhlet extraction, with a removal rate of 96.2%.

[0102] Step 2: Mechanical light crushing Crushing device commissioning: Set the rotating blade speed to 800 rpm and the hydraulic system pressure to 0.18 MPa (gauge pressure).

[0103] Pour the pre-treated fruit into the crushing chamber, start the equipment, and the blades will rotate and crush for 30 seconds.

[0104] The fruit is crushed into particles with a diameter of ≤5mm (95%), while the seeds remain intact (no breakage observed under a microscope). The juice (approximately 4.5L in volume) and impurities (peel + seeds, approximately 1.2kg in weight) are separated by a sieve.

[0105] Equipment operating parameter verification Fruit juice transmittance: Measured using a spectrophotometer (wavelength 600nm), the transmittance was 88%.

[0106] Bitter substance content: HPLC analysis showed that the total amount of limonin and naringin was 18 mg / kg.

[0107] Juice yield: Calculated as the ratio of juice volume to the total edible portion volume of the fruit (fresh weight × 80%), the juice yield is 48% (only 32% using traditional methods).

[0108] Example 2: Comparative test of different crushing pressures; Select the same batch of Wogan mandarin oranges, keep other conditions unchanged, and crush them under pressures of 0.1 MPa, 0.2 MPa, and 0.3 MPa respectively. Determine the content of bitter substances and juice yield.

[0109] Table 1. Juicing Results under Different Crushing Pressures Conclusion: When the crushing pressure is ≤0.2MPa, the content of bitter substances and the integrity rate of seeds both meet the processing requirements, and the juice yield is the highest (48%), which verifies the optimal pressure range of the present invention.

[0110] In some other specific embodiments, the pretreatment tank is made of food-grade 304 stainless steel and has a volume of 500L-1000L. The pretreatment tank is equipped with an agitator with a diameter of 300mm and a rotation speed range of 20rpm-30rpm. The pretreatment tank is also equipped with a heating device that maintains a constant temperature of 40℃-50℃. A drain valve is installed at the bottom of the pretreatment tank to facilitate the discharge of the pretreatment liquid.

[0111] In the crushing assembly, the crushing trough is a cylindrical structure (200mm in diameter and 300mm in height), with a rubber buffer layer (5mm thick) on the inner wall to reduce fruit collision damage.

[0112] The rotating blade consists of 3-4 arc-shaped blades (2mm thick, made of stainless steel), mounted on the main shaft (500rpm-1000rpm, adjustable speed), with a distance of 10mm-15mm between the rotating blades and the bottom of the crushing chamber.

[0113] The crushing assembly includes a screen installed at the bottom of the crushing chamber (2mm-3mm aperture, made of 304 stainless steel) for separating juice from peel and seeds.

[0114] It also includes a separation device, which includes a receiving hopper for receiving the crushed mixture (juice + peel + seeds), and a filter screen (1mm aperture) at the bottom of the receiving hopper.

[0115] It should also be noted that the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0116] The various embodiments in this specification are described in a progressive manner. Similar or identical parts between embodiments can be referred to interchangeably. Each embodiment focuses on describing the differences from other embodiments. In particular, the system embodiments are basically similar to the method embodiments, so the description is relatively simple; relevant parts can be referred to the descriptions in the method embodiments.

[0117] The above description is merely an embodiment of this application and is not intended to limit the scope of this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the scope of the claims of this application.

[0118] Although embodiments of this application have been described in conjunction with the accompanying drawings, those skilled in the art can make various modifications and variations without departing from the spirit and scope of this application, and such modifications and variations all fall within the scope defined by the appended claims.

Claims

1. A method for pre-treating Wogan mandarin oranges, characterized in that, Includes the following steps: Select fresh Wogan mandarin oranges and place them in a pretreatment tank; Add the pre-prepared pretreatment solution to the pretreatment tank, soak the fresh Wogan fruit and stir; The soaked fresh Wogan oranges are removed from the pretreatment tank and crushed. The pretreatment solution is an aqueous mixed solution, which includes sodium bicarbonate at a concentration of 0.5%-1% and crude salt at a concentration of 5%-10%.

2. The method for pretreatment of Wogan mandarin orange fruit according to claim 1, characterized in that, The soaking and stirring of the fresh Wogan mandarin oranges includes a pretreatment solution volume to fresh Wogan mandarin orange mass ratio of 5:

1.

3. The method for pretreatment of Wogan mandarin orange fruit according to claim 1, characterized in that, The soaking of the fresh Wogan mandarin oranges and stirring includes: the soaking temperature of the pretreatment solution is 40℃-50℃, and the soaking time is 10-15 minutes.

4. The method for pretreatment of Wogan mandarin orange fruit according to claim 1, characterized in that, The stirring speed for soaking the fresh Wogan fruit is 20 rpm to 30 rpm.

5. The method for pretreatment of Wogan mandarin orange fruit according to claim 1, characterized in that, The step of removing the soaked fresh Wogan oranges from the pretreatment tank and crushing them includes the following crushing conditions: surface crushing pressure ≤ 0.2 MPa, crushing time 30-60 seconds.

6. The method for pretreatment of Wogan mandarin orange fruit according to claim 5, characterized in that, It also includes using a filter screen to separate the juice and impurities after crushing, wherein the filter screen has a pore size of 2mm-3mm.

7. The method for pretreatment of Wogan mandarin orange fruit according to claim 1, characterized in that, The selection criteria for fresh Wogan oranges are: soluble solids content in the fruit ≥ 12°Brix.

8. The method for pretreatment of Wogan mandarin orange fruit according to claim 1, characterized in that, The crushing process employs either a pneumatic crusher or a roller crusher.

9. A juice-making apparatus, suitable for the pretreatment method of Wogan mandarin orange fruit as described in any one of claims 1 to 8, characterized in that, include: A pretreatment assembly includes a pretreatment tank for containing a pretreatment solution for soaking fresh Wogan oranges. The crushing assembly includes a crushing trough and a rotating blade. The crushing trough is used to hold the fresh Wogan mandarin fruit that has been soaked, and the rotating blade is disposed in the crushing trough to crush the fresh Wogan mandarin fruit. The inner wall of the crushing trough is provided with a rubber buffer layer.

10. The juice-making equipment according to claim 9, characterized in that, The distance between the rotating blade and the bottom wall of the crushing trough is 10mm-15mm.

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