I. Raw Material - Pomelo
Pomelo belongs to the genus Citrus in the Rutaceae family. The fruits of pomelo are usually quite large, taking on shapes such as spherical, oblate or pear-shaped. Its peel is relatively thick, with colors ranging from light yellow to dark yellow, and the surface is either smooth or slightly wrinkled. The pulp of pomelo is in segments, usually white, red or pink, rich in juice and has a sweet and sour taste. Pomelo itself contains abundant nutritional components, such as vitamin C, flavonoids, naringin, coumarins, limonins, minerals (including potassium, calcium, magnesium, etc.) and dietary fiber, which lay the foundation for the nutritional value of pomelo juice powder.
II. Production Process
Raw Material Selection and Cleaning
Select ripe, fresh pomelos that are free from pests and diseases as raw materials. After being picked, the pomelos should first be washed. Use clean water to thoroughly rinse the outer peel of the pomelos to remove impurities such as dust, soil and pesticide residues on the surface.
Juicing
The processed pomelo pulp obtains pomelo juice through mechanical pressing. During the juicing process, it is necessary to ensure that the juice in the pulp is fully extracted while minimizing the mixing of fruit pulp residues into the juice.
Filtering
The freshly squeezed pomelo juice contains some impurities such as fruit pulp fibers and cell fragments, so it needs to be filtered. Use a filtering machine to remove the impurities and obtain clear and transparent pomelo juice. This step is very important for ensuring the quality and taste of pomelo juice powder.
Concentration
The filtered pomelo juice contains a relatively large amount of water. In order to facilitate the subsequent drying process, it needs to be concentrated.
Drying
The concentrated pomelo juice can be spray-dried. The concentrated pomelo juice is sprayed into fine mist-like droplets through an atomizer. Under the action of hot air, the water evaporates rapidly and pomelo juice powder is formed.
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