Fruits and vegetables are natural treasure troves of nutrition, rich in vitamins (such as vitamin C and beta-carotene), minerals (such as potassium, calcium, and magnesium), phytochemicals (anthocyanins, polyphenols, dietary fiber, etc.), and natural flavor compounds. The extent to which their nutritional value and flavor are preserved directly determines the quality and market competitiveness of downstream food, beverage, and health supplement products. Stainless steel extraction tanks, as the core process equipment for fruit and vegetable extraction, rely on scientific extraction technology and precise process control to achieve efficient extraction of fruit and vegetable juices and active ingredients. At the same time, they maximize the retention of the fruits’ and vegetables’ natural nutrients, color, and flavor, meeting the industrial production needs of various fruit and vegetable deep-processing scenarios.
The stainless steel extraction tanks used in this solution are made of food-grade 304/316L stainless steel, which complies with food processing industry hygiene standards and does not leach any harmful substances, ensuring the safety and compliance of the extracted products. At the core of the system is a gentle extraction process that eliminates the drawbacks of traditional high-temperature extraction. It can be tailored to the characteristics of different fruits and vegetables (such as juicy fruits: apples, oranges, strawberries; root and tuber vegetables: carrots, beets; and berries: blueberries, mulberries, goji berries, etc.), to precisely control the extraction temperature (adjustable from 35–65°C), extraction time (controllable from 30–120 minutes), and stirring speed. Through low-temperature maceration and gentle agitation, this method prevents high temperatures from destroying heat-sensitive nutrients (such as vitamin C and anthocyanins) in fruits and vegetables, while simultaneously promoting cell wall disruption to achieve efficient extraction of fruit and vegetable juices and active ingredients, resulting in an extraction rate 15%–25% higher than that of traditional processes.
The equipment is equipped with a comprehensive process control system that supports both automated and manual operation modes. It is easy to operate and runs stably, making it suitable for small-scale trials, pilot-scale testing, and large-scale industrial production, thereby meeting the production needs of various enterprises. During the extraction process, the equipment enables rapid solid-liquid separation without the need for additional separation equipment, significantly improving production efficiency while reducing labor and energy costs. Additionally, the inner walls of the tanks feature a mirror-polished finish, eliminating hygiene dead zones and ensuring easy cleaning and maintenance. This design complies with food processing hygiene standards and effectively prevents cross-contamination.
Fruit and vegetable products extracted using this method offer significant advantages: the juices are highly pure, free of impurities, and have a fresh, rich flavor, while fully retaining the natural color and flavor of the fruits and vegetables. They can be used directly in the production of freshly squeezed beverages, fruit and vegetable juice drinks, fruit and vegetable enzymes, and other products; The concentrated active ingredient extracts obtained from fruits and vegetables can serve as core raw materials and are widely used in the field of fruit and vegetable processing, such as in fruit and vegetable powders, health supplements containing fruit and vegetable extracts, functional foods, natural colorants, and food additives, helping companies build core product competitiveness centered on “natural, healthy, and additive-free” attributes.
In addition, this solution allows for customized adjustments to the extraction process and equipment parameters based on a company’s specific production needs, to accommodate the extraction characteristics of different fruits and vegetables. It also offers one-stop services—including equipment installation, commissioning, and process training—to address pain points encountered by enterprises during fruit and vegetable extraction, such as nutrient loss, low extraction efficiency, and inconsistent product quality, thereby providing robust technical and equipment support for the large-scale, standardized production of fruit and vegetable processing enterprises.