Citrus fruits such as sweet oranges, lemons, grapefruits, and kumquats are commonly used in juice production, with sweet orange being the most widely used. In international markets, varieties like Walnut Orange, Hamlin Orange, Parson Brown Orange, and Pineapple Orange are popular for juicing. Domestically, Jincheng Orange, Pioneer Orange, Late Orange, and Huazhou Orange are commonly used. However, wide-leaved citrus varieties tend to have a milder flavor and weaker aroma, making them unsuitable for pure juice production. It's best to blend them with orange juice to enhance the overall taste and quality. Citrus juice is typically a cloudy beverage due to the presence of small pulp particles and essential oils. The production process involves several key steps: 1. **Process Flow:** - Raw materials are selected and cleaned. - Fruits are sorted, pressed using specialized equipment, and filtered. - The juice is adjusted for sugar and acid content, homogenized, and then degassed and deoiled. - Pasteurization follows, after which the juice is filled into containers and cooled. 2. **Operating Points:** - Sweet oranges, lemons, and grapefruits are carefully sorted and pressed using a press or a Brown Cone juicer. - Wide-leaved citrus can be processed with screw presses, scraper beaters, or special machines like the Andy Johnson press. - After pressing, the juice is filtered through a 0.3 mm mesh filter, retaining 3% to 5% fruit pulp for optimal texture and flavor. - Too little pulp results in a pale color and flat taste, while too much can cause an off-odor during concentration. - Adjustments are made to meet standards, typically around 13% to 17% soluble solids and 0.8% to 1.2% acidity. - Homogenization at 10–20 MPa ensures a smooth, stable product. - Degassing and deoiling are performed together, maintaining essential oil levels between 0.15% and 0.025%. - Pasteurization occurs at 93–95°C for 15–20 seconds, followed by cooling to 90°C. - Hot filling takes place at 85°C or higher in sterilized containers, often in tin cans, which are cost-effective and help prevent discoloration. - Canned products should be rapidly cooled to 38°C to maintain quality. Frozen concentrated orange juice is a common form of citrus juice processing. Using a low-temperature falling-film evaporator, the juice is pasteurized at 93.3°C for 2–15 seconds to reduce microbial load and deactivate enzymes. To improve quality, fresh juice is often added back to the concentrate—such as concentrating to 55°Brix and then diluting back to 42°Brix. Additionally, orange and grapefruit juices can be dehydrated into juice powder through foaming and drying techniques, allowing for long-term storage and easy reconstitution. Wenzhou mandarins and other broad-leaved mandarins have a less intense flavor and are sometimes processed into granular fruit juices. This involves dispersing and hardening the juice cells before recombining them with natural orange juice for a more textured, authentic drinking experience.

QC Purchasing Service For Ingredients

what is QC Purchasing Service For Ingredients?

Sourcing services are a type of business activity in which one company (usually a supply chain management company or professional purchasing agent) accepts a commission from another company or individual to carry out purchasing activities on their behalf. This service mainly includes the following aspects:
1. Demand analysis: understand the specific needs of customers, including the specifications, quality requirements, quantity and delivery time of the required goods or services.
2. Supplier screening: Finding and screening suitable suppliers according to customer needs, which may involve market research, price comparison, supplier evaluation, etc.
3. Negotiation and contract signing: negotiated prices, delivery terms, payment methods and other aspects with suppliers on behalf of customers, and assisted in signing procurement contracts.
4. Order processing: Place the purchase order to the supplier, track the execution of the order, and ensure that the goods are delivered in accordance with the agreed time, quality and quantity.
5. Quality control: Conduct quality inspection or supervise the supplier's quality control process when necessary to ensure that the purchased goods or services meet the customer's quality requirements.
6. Logistics and distribution: arrange the transportation and distribution of goods, coordinate warehouse management, and ensure that goods can be delivered on time and safely to the customer's designated location.
7. Financial settlement: Handling financial matters related to procurement, including paying suppliers, processing invoices, making foreign exchange (if international trade is involved), etc.
8. Risk management: identify and manage risks in the procurement process, such as supply disruption, price fluctuations, quality disputes, etc., and take measures to reduce the impact of these risks on customers.
Through the agent procurement service, customers can save time and resources, use the procurement experience and network of professional companies to obtain better prices and conditions, while reducing their own procurement risks. This service is particularly useful for companies and individuals who do not have a dedicated procurement department or who want to focus on their core business and outsource non-core activities.

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