| ≥1 piece |
Mango juice production line equipment uses mangoes as raw materials. Add some sugar, stabilizers and other additives to formulate a nutritious mango juice drink with unique flavor. Mango beverages are produced through processes such as mango cleaning, mango peeling and core removal, mango beating, mango juice beverage mixing, sterilization, mango beverage filling machine and packaging.
Mango juice production line process flow
One. Selection of equipment and raw materials for mango juice production line. Choose fresh fruits that are fully ripe, fresh, delicious, rich in juice and disease-free. Those grapes with insufficient maturity must be post-ripened°
two. Raw material pretreatment-treatment
One. Clean. After selecting raw materials, rinse with clean water to remove hair, then rinse in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, then rinse in clean water and drain.
Two. Mango peeling and pitting are processed with a special mango peeling and pitting machine, and then preheated to kill enzymes
Three. Heat and beat the mango pulp. The mango pulp is heated at 90°C to 95°C for 3-5 minutes to promote softening. Use a beater with an aperture of 0.5 mm to beat the pulp to remove the peel.
Four, mango beverage preparation, the fruit pulp after the previous step needs to be adjusted in order to increase the flavor. Add ingredients such as sugar, citric acid and L-ascorbic acid when adjusting. The ratio is 100 kg of peach pulp, 80 kg of 27% sugar solution, 0.45 kg of citric acid, 0.07-0.2 kg of L-ascorbic acid.
Five. Homogeneous degassing of mango beverage
1. Homogenization is to split the suspended pulp particles of the juice into smaller particles and evenly disperse them in the juice to increase the stability of the juice and prevent delamination. The method of homogenization is to pass the coarsely filtered juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the juice pass through small holes with a diameter of 0.002-0.003 mm under high pressure to become finer particles. Generally, a homogenizer of 130-160 kg/cm² is used in production.
2. In addition, colloid mill can be used for homogenization. When the juice flows through the slit with a gap of 0.05-0.075 mm in the colloid mill, the pulp particles in the juice are impacted and rubbed by the strong centrifugal force, so as to achieve the goal of homogenization.
3. The fruit enters oxygen, nitrogen, carbon dioxide and other gases during juice extraction. Among them, nitrogen can cause oxidation of vitamin C and pigments. Therefore, it must be degassed.
Six. Mango juice filling machine: The mango juice is heated to 95"C, maintained for 1 minute, and filled immediately while hot, using hot filling.
Seven, sealed cooling
Tighten the cap, and turn the can upside down for---minutes. After sealing, it will be quickly cooled in sections to about 38℃, and then stored in the warehouse. The finished fruit tea of qualified quality is pink or yellow-brown, it is allowed to be dark red, the juice is uniformly turbid, and there will be particulate precipitation after long-term standing, with a peach juice flavor, no peculiar smell, and soluble solids of 10%-14%.