果蔬擦皮機(jī)設(shè)計(jì),果蔬擦皮機(jī),設(shè)計(jì) Fruit peeled methods 1.Fruit sorting and grading The vast majority of raw materials into the plant contains impurities, and the size, maturity there are some differences. First, the main purpose of raw fruit sorting and grading process is removing undesirable fruit, including unripe or overripe, rotten or moldy fruit, and mixed with sand, eggs and other impurities inside the fruit, thus ensuring product quality. Secondly, the raw material into the factory pre-sorting grading, help smooth the process later. As the citrus grading, the different sizes and maturity classification, will be conducive to the development of the most suitable for every level of mechanical peeling, blanching, de sac clothing conditions to ensure good product quality and quantity, while reducing the amount of energy and auxiliary materials. When sorting the raw materials into the plant roughing, excluding insects, mildew and wound large fruit of residual, sub fruit and injuries are not serious then trimmed after the first application. Fruit size classification includes grading, grading and color grading maturity several, depending on the species and the impact of these fruit grading of the content of the processed fruit and one or more were used. In China, maturity classification commonly used visual estimation methods. In fruit processing, peaches, pears, apples, apricots, cherries, citrus, etc. often have to carry out the maturity classification. Most visually divided into low, medium and high three, in order to be able to formulate a reasonable step after the sequence. Quick-frozen sour cherries lighting method commonly used color and maturity classification. Color grading and maturity classification is consistent in most fruits, often separated by color shades. In addition to pre-treatment before grading, most canned fruit canning should be in front of the color grading. Graded according to size classification of the main content, almost all of the required processing fruit by size fractionation. Hierarchical classification methods are manual and mechanical grading. (1) manual classification in small scale or mechanical equipment failure when used hand-graded, and can be equipped with simple aids, such as hole grading panels, size grading scale and other mushrooms. A rectangular panel opening classifying plate aperture hole is made different, depending on the pore size on the kind of fruit, is a hole through each. But should not cram down in the hole, so as not to scratch the peel. In addition, the fruit can not be placed horizontally or diagonal, so sizes. In addition to classification board, there are designed according to the same principle grading sieve. Applies to fruit, and high classification efficiency, more practical. (2) mechanical grading using mechanical grading can greatly improve the efficiency of classification and grading uniform, currently used machinery: drum grading machine, vibrating screen and separate conveyor. These ratings are based classifier size and weight of the different materials and designs. With the development of the computer, the computer is connected together with the classifier, the use of color, weight or volume of the computer identification is separated fruit, so the fruit is graded so that the implementation can be fully automated classification, has been successfully used for apples, kiwi, etc. classification. In addition to a variety of general machinery, the fruit processing has many dedicated grading machinery, such as orange and pineapple slices dedicated grader grading machines. 2.Fruit, peeled, cut points to the heart (nuclear) 1, fruit peeled Fruit skin is generally rough texture, hard, although some nutrients, but the taste is bad, some have adverse effects on processed products. Such as citrus rind contains essential oils and bitter substances; peach, plum, plum, apricot, apple skin contains cellulose, pectin and horny; litchi, longan woody rind. Thus, the general requirements peeled. Only in the processing of certain preserved, candied fruit, fruit juice and wine due to the beating, crushing, or for other reasons do not peel. When peeled, only requires removing inedible parts or affecting the quality of the products, not excessive, otherwise it will increase the consumption of raw materials, and poor product quality. Many fruit peeled approach, a common hand-peeled, mechanical peeling, lye peeled, peeled and frozen peeled heat, in addition to the study of enzymatic peeled, peeled and other vacuum. (1) manual, mechanical, peeled Hand-peeled with a special knife, paring planing tools such as artificial, wider application. The advantage is peeled clean, low loss rate, and the role of dressing, but also can go to the heart, to the core, cut grading simultaneously. In raw fruit quality was inconsistent conditions can show its advantages. But hand-peeled of work, time-consuming, low productivity, mass production more difficult. This method is commonly used in citrus, apple, pear, persimmon, loquat fruit. Mechanically peeled conducted using specialized machinery. Mechanical peeling machine mainly has the following three categories. ① Rotary Paper Machine main principle is in specific mechanical rotary turret will go fruit leather, suitable for apples, pears, persimmons, pineapple and other large fruit. ② rub the surface of emery paper machine use, the surface roughness of the drum or rollers, resulting in friction and wipe the skin. This method is often used in conjunction with heat peeled, such as peaches peeled. ③ dedicated specifically for mechanical peeling some fruit, peeled and design. Such as pineapple peeler. Mechanical hand-peeled and peeled efficiency ratio, good quality, but generally require pre-peeled raw materials are more stringent classification. Furthermore, machines for peeling fruit, and in particular part of the application of stainless steel in contact with the fruit, or make browning, and because the apparatus is increased by acid etching the heavy metal content within the article. (2) lye peeling Lye peeling the fruit peeled raw materials most widely used method, the principle is the use of caustic lye to make the surface of the inner layer of fruit dissolved, so that the peel separation. The vast majority of fruits such as peach, plum, apple, skin is composed of keratin, hemicellulose, more rigid, strong alkali capacity. Mainly by the middle of pectin and other substances between cells and some types of peel and pulp parenchyma, in the role of a base, this layer is very easy to dissolve, so that the fruit skin peeling. Whereby the degree of alkali treatment layer is also the nature of the cells, the cells are only required to dissolve the layer, and thus peeling pulp suitable smooth, otherwise corrosion pulp, pulp partially dissolved so that the surface rough, the loss also increases the consumption of raw materials . Common sodium hydroxide lye peeling, so corrosive materials and inexpensive. Can also be mixed with potassium hydroxide or sodium hydroxide, potassium hydroxide, but more expensive. Sometimes weaker base with alkaline sodium bicarbonate, etc., or sodium carbonate (a mixture of lime and alkaline earth), this method is adapted to peel fruit thinner. Some may be added to assist peeling surfactant and silicates, alkali distribution because they can easily effect. When the concentration of caustic lye peeling, time and temperature of treatment lye three important parameters should be considered different types of raw fruits, maturity and size. High alkali concentration, long processing time and high temperature increases cortical and cancellous from corrosion process. Any increase in an appropriate, can accelerate the peeling effect. Such as capsular flap de sac satsuma mandarin gown, lye about 0.3% at room temperature takes about 12min, and 35 ~ 40 ℃ while only 7 ~ 9min, at concentrations of 0.7% when only 5min to 45 ℃. Production flexibility as the case may be, as long as the treatment was mild rubbing or agitation can peel off, and the flesh smooth surface is a sign of moderation. By Fruit lye treatment must be immediately immersed in cold water, cleaning, changing the water repeatedly. Meanwhile rubbed, washing, remove the peel adhesion than alkaline residue and rinse the surface to the fruit pieces without a greasy feel, taste smell far alkali rinsing must be fully, or they may cause fruit products, canned products, especially high pH, ??the lead to inadequate sterilization, the product corrupt, but the taste is bad. In order to accelerate the reduction of pH and washing, can be 0.1% to 0.2% hydrochloric acid or 0.25% to 0.5% aqueous citric acid soaking, this method has the effect of preventing discoloration of fruits. Hydrochloric acid, citric acid ratio is good, because hydrochloric acid dissociation of hydrogen ions and chloride ions on certain oxidase inhibition, and citric acid is difficult to dissociate. Meanwhile, hydrochloric acid and the remainder of the base material can produce salts, inhibit the enzyme activity. Hydrochloric acid, but both low-cost advantages. There are two kinds of dip and cream soda lye dip treatment method peeled. ① alkaline leaching can be divided into cold soak and hot-dip, the production of hot-dip is more commonly used. Certain concentration of lye mounted in a special container (hot-dip sandwich common pot), the fruit dip some time after removing agitation, friction, peeled, rinsed Serve. Simple hot-dip equipment used sandwich pot, steam heating, hand-dipped fruit, remove peel. Mass production available continuous spiral propelled Baptist Baptist alkali peeling machine or other alkali peeling machinery. Its main components are alkali leaching tank and rinsing tank composed of two parts. ② cream soda lye will heat spray on fruit on the conveyor belt, pour over fruit into the rotating drum base, in the case of a flush surface in contact with the rotating drum, rolling friction peeled. Apricots, peaches and other fruits often use this method. Lye peeling many advantages, the first is a widely adaptable, almost all of the fruit can be applied lye peeling and surface irregularities of the raw material, the raw material of different sizes can achieve good peeled purposes. Secondly, lye peeling master appropriate, the loss rate is less, higher raw material utilization. Third, this method can save labor, and equipment. It must be noted corrosive lye, safety, equipment, containers, etc. must be made of stainless steel or with enamel, ceramic, iron or aluminum containers can not be used. (3) Heat peeled The first fruit with a high temperature short time processing, the rapid warming of the skin and soft, skin swelling rupture, separation inside the pulp, peel and then rapidly cooled. This method is suitable for high maturity of peach, apricot, loquat. Heat peeled main steam heat (atmospheric and pressure) and hot water. Usually steam peeling nearly 100 ℃ steam, this can make the skin soft and in a short time, in order to separate. Specific blanching time, according to the type and maturity of the material may be. When peeled with hot water, a small amount may be used a method of heating the pot. Mass production, a boiling water tank is heated with steam delivery device. Fruit soaked in hot water after a short time, or high pressure washing by hand peeling. Peach can be treated at 100 ℃ steam of 8 ~ 10min, after rinsing with water spray brush roller or rubber roller; loquat by more than 95 ℃ in hot water 2 ~ 5min to peeling. (4) Enzyme Peel Citrus sac flap, under the action of pectinase, make pectin hydrolysis sac off clothing. The flap on the orange solution 1.5% pectinase treatment 3 ~ 8min at 35 ~ 40 ℃, pH2.0 ~ 3.5 the conditions to reach the purpose of the capsule jacket. Enzyme Peel can fully save nutrition, color and flavor of fruit, peeled and is an ideal method. But can only be used on enzymatic peel rind thinner materials, and high cost. (5) frozen peeled The freezing of fruit by means of mild surface freezing and thawing, that the relaxation of the skin peeling, this method is suitable for peaches, apricots, walnuts endothelium removed. The author found that: walnut rapidly frozen at -40 ℃, and then at 0 ℃ with a strong cold wind walnut skin to fall off. In addition to the above, peeled methods, in addition to the vacuum peeled, peeled flame, ultraviolet peeled and other methods. 2, raw fruit cut points to the heart (nuclear), dressing broken Larger volume of material in canned fruit, dried, processing preserved fruits, candied fruit, in order to maintain the proper shape, need to be properly cut points. Segmentation of the shape and nature of the product based on the standard may be. Pre-production wine, fruit juices, processed requires crushing, squeezing or beating to make it easy to improve the efficiency of the juice. Nuts before processing need to go nuclear, you need to go to the heart pome fruits. Canned citrus nuclear system takes to seed. Dates, citrus, plum preserves, such as the processing required to draw seam puncture. In order to maintain a good shape appearance, the need for canning fruit pieces before trimming when canned or dried fruit, candied fruit processing. In the above process, or a little less production equipment generally done manually, often by means of a dedicated small tools. Such as loquat, hawthorn, jujube through nuclear device, spoon-shaped to the core, a kumquat, plum and other puncture device, commonly used scale production of a variety of special machinery, such as split peach, multifunction and special slicer slicer. Fruit is often done by crushing the broken beater. Scraper beater also commonly used in the beating, seeded. When preparing jam broken flesh often performed using a meat grinder. Puree processing or colloid mill also used. Grape crushing, de-stemmed, after sending pulp machine for our winery equipment, grape spike into the feed head, after a pair of crushing rollers broken, remove the stem, and then together into the fermentation tank, automation high degree. 中文翻譯： 果品的去皮方法 1.果品的選別和分級(jí) 進(jìn)廠的原料絕大部分含有雜質(zhì)，且大小、成熟度有一定的差異。果品原料選別和分級(jí)的主要目的首先是剔除不合乎加工的果品，包括未熟或過熟的，已腐爛或長霉的果品，還有混入果品內(nèi)的砂石、蟲卵和其他雜質(zhì)，從而保證產(chǎn)品的質(zhì)量。其次，將進(jìn)廠的原料進(jìn)行預(yù)先的選別分級(jí)，有利于以后各項(xiàng)工藝過程的順利進(jìn)行。如將柑橘進(jìn)行分級(jí)，按不同的大小和成熟度分級(jí)后，就有利于制訂出最適合于每一級(jí)的機(jī)械去皮、熱燙、去囊衣條件，從而保證有良好的產(chǎn)品質(zhì)量和數(shù)量，同時(shí)也降低能耗和輔助材料的用量。選別時(shí)，將進(jìn)廠的原料進(jìn)行粗選，剔除蟲蛀、霉變和傷口大的果實(shí)，對(duì)殘、次果和損傷不嚴(yán)重的則先進(jìn)行修整后再應(yīng)用。 果品的分級(jí)包括大小分級(jí)、成熟度分級(jí)和色澤分級(jí)幾種，視不同的果品種類及這些分級(jí)內(nèi)容對(duì)果品加工品的影響而分別采用一項(xiàng)或多項(xiàng)。 在我國，成熟度分級(jí)常用目視估測(cè)的方法進(jìn)行。在果品加工中，桃、梨、蘋果、杏、櫻桃、柑橘等常先要進(jìn)行成熟度分級(jí)。大部分目視分成低、中、高三級(jí)，以便于能合理地制訂后序工序。速凍酸櫻桃常用燈光法進(jìn)行色澤和成熟度分級(jí)。 色澤的分級(jí)與成熟度分級(jí)在大部分果品中是一致的，常按色澤的深淺分開。除了在預(yù)處理以前分級(jí)外，大部分罐藏果品在裝罐前也要進(jìn)行色澤分級(jí)。 按體積大小分級(jí)是分級(jí)的主要內(nèi)容，幾乎所有的加工果品均需按大小分級(jí)。 分級(jí)的方法有手工分級(jí)和機(jī)械分級(jí)。 （1）手工分級(jí):在生產(chǎn)規(guī)模不大或機(jī)械設(shè)備配套不全時(shí)常用手工分級(jí)，同時(shí)可配備簡單的輔助工具，如圓孔分級(jí)板、蘑菇大小分級(jí)尺等。分級(jí)板由長方形板上開不同孔徑的圓孔制成，孔徑大小視不同的果品種類而定，通過每一圓孔的為一級(jí)。但不應(yīng)在孔內(nèi)硬塞下去，以免擦傷果皮。另外，果實(shí)也不能橫放或斜放，以免大小不一。 除分級(jí)板外，有根據(jù)同樣原理設(shè)計(jì)而成的分級(jí)篩。適用于果品，而且分級(jí)效率高，比較實(shí)用。 （2）機(jī)械分級(jí):采用機(jī)械分級(jí)可大大提高分級(jí)效率，且分級(jí)均勻一致，目前常用的機(jī)械有：滾筒式分級(jí)機(jī)、振動(dòng)篩和分離輸送機(jī)等。這些分級(jí)機(jī)的分級(jí)都是依據(jù)原料的體積和重量不同而設(shè)計(jì)的。隨著計(jì)算機(jī)的發(fā)展，把計(jì)算機(jī)與分級(jí)機(jī)連接于一起，利用計(jì)算機(jī)鑒別被分離果品的色澤、重量或體積，這樣使果品的分級(jí)可完全實(shí)行自動(dòng)化分級(jí)，現(xiàn)已成功地用于蘋果、獼猴桃等的分級(jí)。 除了各種通用機(jī)械外，果品加工中有許多專用的分級(jí)機(jī)械，如橘片專用分級(jí)機(jī)和菠蘿分級(jí)機(jī)等。 2.果品的去皮、切分、去心（核） 1.果品的去皮 果品外皮一般口感粗糙、堅(jiān)硬，雖有一定的營養(yǎng)成分，但口感不良，對(duì)加工制品均有一定的不良影響。如柑橘外皮含有精油和苦味物質(zhì)；桃、梅、李、杏、蘋果等外皮含有纖維素、果膠及角質(zhì)；荔枝、龍眼的外皮木質(zhì)化。因而，一般要求去皮。只有在加工某些果脯、蜜餞、果汁和果酒時(shí)因?yàn)橐驖{、壓榨或其他原因不用去皮。 去皮時(shí)，只要求去掉不可食用或影響制品品質(zhì)的部分，不可過度，否則會(huì)增加原料的消耗，且產(chǎn)品質(zhì)量低下。果品去皮的方法很多，常見的有手工去皮、機(jī)械去皮、堿液去皮、熱力去皮及冷凍去皮，此外還有處在研究中的酶法去皮、真空去皮等。 （1）手工、機(jī)械去皮 手工去皮是用特別的刀、刨等工具人工削皮，應(yīng)用較廣。其優(yōu)點(diǎn)是去皮干凈、損失率少，并可有修整的作用，同時(shí)也可以去心、去核、切分等同時(shí)進(jìn)行。在果品原料質(zhì)量較不一致的條件下能顯示出其優(yōu)點(diǎn)。但手工去皮費(fèi)工、費(fèi)時(shí)、生產(chǎn)效率低、大量生產(chǎn)時(shí)困難較多。此法常用于柑橘、蘋果、梨、柿、枇杷等果品。 機(jī)械去皮采用專門的機(jī)械進(jìn)行。機(jī)械去皮機(jī)主要有下述三大類。 ①旋皮機(jī):主要原理是在特定的機(jī)械刀架下將果品皮旋去，適合于蘋果、梨、柿、菠蘿等大型果品。 ②擦皮機(jī):利用內(nèi)表面有金剛砂，表面粗糙的轉(zhuǎn)筒或滾軸，產(chǎn)生摩擦力而擦去表皮。這種方法常與熱力去皮連用，如桃的去皮。 ③專用的去皮機(jī)械:專門為某種果品去皮而設(shè)計(jì)。如菠蘿去皮機(jī)。 機(jī)械去皮比手工去皮的效率高，質(zhì)量好，但一般要求去皮前原料有較嚴(yán)格的分級(jí)。另外，用于果品去皮的機(jī)械，特別是與果品接觸的部分應(yīng)用不銹鋼制造，否則會(huì)使果肉褐變，且由于器具被酸腐蝕而增加制品內(nèi)的重金屬含量。 （2）堿液去皮 堿液去皮是果品原料去皮中應(yīng)用最廣的方法，其原理是利用堿液的腐蝕性來使果品表面內(nèi)的中膠層溶解，從而使果皮分離。 絕大部分果品如桃、李、蘋果等，皮是由角質(zhì)、半纖維素組成，較堅(jiān)硬，抗堿能力也較強(qiáng)。有些種類果皮與果肉的薄壁組織之間主要是由果膠等物質(zhì)組成的中層細(xì)胞，在堿的作用下，此層甚易溶解，從而使果品表皮剝落。堿液處理的程度也由此層細(xì)胞的性質(zhì)決定，只要求溶解此層細(xì)胞，這樣去皮合適且果肉光滑，否則就會(huì)腐蝕果肉，使果肉部分溶解，表面毛糙，同時(shí)也增加原料的消耗損失。 堿液去皮常用氫氧化鈉，因此物腐蝕性強(qiáng)且價(jià)廉。也可用氫氧化鉀或者與氫氧化鈉的混合液，但氫氧化鉀較貴。有時(shí)也用碳酸氫鈉等堿性稍弱的堿，或者是用碳酸鈉（土堿與石灰的混合液），這種方法適應(yīng)于果皮較薄的果品。為了幫助去皮可加入一些表面活性劑和硅酸鹽，因它們可使堿液分布均勻，易于作用。 堿液去皮時(shí)堿液的濃度、處理的時(shí)間和堿液溫度為三個(gè)重要參數(shù)，應(yīng)視不同的果品原料種類、成熟度和大小而定。堿液濃度高，處理時(shí)間長及溫度高會(huì)增加皮層的松離及腐蝕程序。適當(dāng)增加任何一項(xiàng)，都能加速去皮作用。如溫州蜜柑囊瓣去囊衣時(shí)，0.3%左右的堿液在常溫下需12min左右，而35~40℃時(shí)只需7~9min，在0.7%的濃度下45℃時(shí)僅5min即可。生產(chǎn)中必須視具體情況靈活掌握，只要處理后經(jīng)輕度摩擦或攪動(dòng)能脫落果皮，且果肉表面光滑即為適度的標(biāo)志。經(jīng)堿液處理后的果品必須立即在冷水中浸泡、清洗，反復(fù)換水。同時(shí)搓擦、淘洗，除去果皮渣和粘附余堿，漂洗至果塊表面無滑膩感，口感無堿味為止漂洗必須充分，否則有可能導(dǎo)致果品制品，特別是罐頭制品的pH偏高，導(dǎo)致殺菌不足，使產(chǎn)品敗壞，同時(shí)口感也不良。為了加速降低pH和清洗，可用0.1%~0.2%鹽酸或0.25%~0.5%的檸檬酸水溶液浸泡，這種方法還有防止果品變色的作用。鹽酸比檸檬酸好，因鹽酸離解的氫離子和氯離子對(duì)氧化酶有一定的抑制作用，而檸檬酸較難離解。同時(shí)，鹽酸和原料的余堿可生成鹽類，抑制酶活力。鹽酸更兼有價(jià)格低廉的優(yōu)點(diǎn)。 堿液去皮的處理方法有浸堿法和淋浸法兩種。 ①浸堿法:可分為冷浸與熱浸，生產(chǎn)上以熱浸較常用。將一定濃度的堿液裝在特制的容器（熱浸常用夾層鍋）中，將果實(shí)浸一定的時(shí)間后取出攪動(dòng)，摩擦去皮，漂洗即成。 簡單的熱浸設(shè)備常用夾層鍋，用蒸汽加熱，手工浸入果品、取出、去皮。大量生產(chǎn)可用連續(xù)的螺旋推進(jìn)式浸堿去皮機(jī)或其他浸堿去皮機(jī)械。其主要部件均由浸堿箱和清漂箱兩部分組成。 ②淋堿法:將熱堿液噴淋于輸送帶上的果品上，淋過堿的果品進(jìn)入轉(zhuǎn)筒內(nèi)，在沖水的情況下與轉(zhuǎn)筒內(nèi)表面接觸，翻滾摩擦去皮。杏、桃等果實(shí)常用此法。 堿液去皮優(yōu)點(diǎn)甚多，首先是適應(yīng)性廣，幾乎所有的果品均可應(yīng)用堿液去皮，且對(duì)原料表面不規(guī)則、大小不一的原料也能達(dá)到良好的去皮目的。其次，堿液去皮掌握合適時(shí)，損失率較少，原料利用率較高。第三，此法可節(jié)省人工、設(shè)備等。但必須注意堿液的強(qiáng)腐蝕性，注意安全，設(shè)備容器等必須由不銹鋼制成或用搪瓷、陶瓷，不能使用鐵或鋁制容器。 （3）熱力去皮 果品先用短時(shí)間的高溫處理，使之表皮迅速升溫而松軟，果皮膨脹破裂，與內(nèi)部果肉組織分離，然后迅速冷卻去皮。此法適用于成熟度高的桃、杏、枇杷等。 熱力去皮的熱源主要有蒸汽（常壓和加壓）與熱水。蒸汽去皮一般采用近100℃的蒸汽，這樣可以在短時(shí)間內(nèi)使外皮松軟，以便分離。具體的熱燙時(shí)間，可根據(jù)原料種類和成熟度而定。 用熱水去皮時(shí)，小量的可采用鍋內(nèi)加熱的方法。大量生產(chǎn)時(shí)，采用帶有傳送裝置的蒸汽加熱沸水槽。果品經(jīng)短時(shí)間的熱水浸泡后，用手工剝皮或高壓沖洗。桃可在100℃的蒸汽下處理8～10min，淋水后用毛刷輥或橡皮輥沖洗；枇杷經(jīng)95℃以上的熱水燙2～5min即可剝皮。 （4）酶法去皮 柑橘的囊瓣，在果膠酶的作用下，可使果膠水解，脫去囊衣。將橘瓣放在1.5%果膠酶液中，在35~40℃，pH2.0~3.5的條件下處理3~8min，可達(dá)到去囊衣的目的。酶法去皮能充分保存果品的營養(yǎng)、色澤及風(fēng)味，是一種理想的去皮方法。但酶法去皮只能用在果皮較薄的原料上，且成本高。 （5）冷凍去皮 將果品在冷凍裝置中經(jīng)輕度表面凍結(jié)，然后解凍，使皮松弛后去皮，此法適應(yīng)于桃、杏、核桃內(nèi)皮的去除。筆者研究發(fā)現(xiàn)：核桃仁在-40℃下迅速冷凍，然后在0℃下用強(qiáng)冷風(fēng)吹核桃仁皮即可脫落。 除以上去皮方法外，另外還有真空去皮，火焰去皮，紫外線去皮等方法。 2.果品原料的切分、去心（核）、修整破碎 體積較大的果品原料在罐藏、干制、加工果脯、蜜餞時(shí)，為了保持適當(dāng)?shù)男螤?，需要適當(dāng)?shù)厍蟹?。切分的形狀則根據(jù)產(chǎn)品的標(biāo)準(zhǔn)和性質(zhì)而定。制果酒、果汁，加工前需破碎，使之便于壓榨或打漿，提高取汁效率。核果類加工前需去核，仁果類則需去心。有核的柑橘類制罐頭時(shí)需去種子。棗、柑橘、梅等加工蜜餞時(shí)需劃縫，刺孔。罐藏或果脯、蜜餞加工時(shí)為了保持良好的形狀外觀，需對(duì)果塊在裝罐前進(jìn)行修整。 上述工序在小量生產(chǎn)或設(shè)備較差時(shí)一般手工完成，常借助于專用的小型工具。如枇杷、山楂、棗的通核器，匙形的去核心器，金柑、梅的刺孔器等，規(guī)模生產(chǎn)常用多種專用機(jī)械，如劈桃機(jī)、多功能切片機(jī)和專用切片機(jī)。 果品的破碎常由破碎打漿機(jī)完成。刮板式打漿機(jī)也常用于打漿、去籽。制取果醬時(shí)果肉的破碎也常采用絞肉機(jī)進(jìn)行。果泥加工還用磨碎機(jī)或膠體磨。 葡萄破碎、去梗、送漿聯(lián)合機(jī)為我國葡萄酒廠的專用設(shè)備，成穗的葡萄送入進(jìn)料頭后，經(jīng)成對(duì)的破碎輥破碎后，去梗，再一起送入發(fā)酵池中，自動(dòng)化程度很高。