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Concentrated fruit juice production line

[Introduction to the process] 1. Raw materials are selected from fully ripe, fresh, good flavor, rich juice, no pests and diseases. Peach fruit with insufficient maturity must undergo ripening. 2. Raw material pretreatment 1. Cleaning. After the raw materials are selected, they are washed and washed with clean water to remove the leeches, and then rinsed in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinsed in clean water, and drained. 2. Cut in half to remove the core. Use a half-cut nuclear machine. 3. Color protection by soaking. The raw material after half digging is put into 0.1%. Soak color in a mixed solution of ascorbic acid and citric acid. 3. Heating and beating The fruit pieces are heated at 90 ° C to 95 ° C for 3 to 5 minutes to promote softening. The pulp is beaten by a beater with an aperture of 0.5 mm to remove the peel. Fourth, flavor adjustment After processing the fruit pulp in order to increase the flavor needs to be adjusted. Add sugar, citric acid and L-ascorbic acid when adjusting. Its proportion is 100 kg of peach pulp, 80 kg of 27% sugar solution, 0.45 kg of citric acid, and 0.07-0.2 kg of L-ascorbic acid. V. Homogeneous degassing Homogenization is to make the pulp particles suspended in the juice break into smaller particles and evenly disperse in the juice to increase the stability of the juice and prevent delamination. The homogenization method is to pass the coarsely filtered fruit juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the fruit juice pass through small holes with a diameter of 0.002 to 0.003 mm under high pressure to become finer particles. Generally, 130-160 kg / cm2 homogenizer is used in production. A colloid mill can also be used for homogenization. When the juice flows through the slit with a colloid mill gap of 0.05-0.075 mm, the pulp particles in the juice are impacted and rubbed against each other due to the strong centrifugal force, thereby achieving the purpose of homogeneity. The fruit enters the gas such as oxygen, nitrogen and carbon dioxide during juice extraction. Among them, nitrogen can cause oxidation of vitamin C and pigments and corrosion of tinplate. Therefore, degassing must be performed. There are two main methods of degassing: And vacuum method. Fill the juice into a vacuum container and let the juice spray out in a mist form to degas. The emptiness obtained by the direct air method is 685-711 mm Hg or higher, and the temperature is lower than 43 ° C. 2. Nitrogen exchange method. Juice flows from the top of an upright glass or stainless steel tube, and nitrogen gas is pushed in from the bottom of the tube. After adding nitrogen, numerous small bubbles are formed in the fruit juice, which replaces the oxygen in the fruit juice and achieves the purpose of degassing. Six, sterilization canning The fruit juice is heated to 95 ° C for 1 minute, and canned immediately while it is hot. 7. Sealing and cooling Tighten the bottle cap tightly and invert the jar for one minute. After sealing, it should be cooled down to about 38 ℃ quickly and then stored in the warehouse. Qualified fruit tea products are pink or yellow-brown, with a dark red color allowed; the juice is evenly turbid, with particulate precipitation after standing for a long time; peach juice flavor, no odor; soluble solids of 10% -14%

Emulsifying tank

Definition of emulsification tank: The role of an emulsification tank is to dissolve one or more materials (water-soluble solid phase, liquid phase or gelatin, etc.) in another liquid phase and synthesize its water into a relatively stable emulsion. It is widely used in the emulsification and mixing of raw and auxiliary materials such as edible oils, powders, sugars, etc. Some coatings and paints are also used for emulsification and dispersion, especially for some difficult-sol-like additives such as CMC and xanthan gum. Scope of application: The high-speed rotation of the high-speed emulsifying machine and the stationary shearing wheel are used to fully and rapidly mix, emulsify, and homogenize the mixed liquid and the mixture in the tank. Widely used in food (dairy), beverage, bioengineering, pharmaceutical, fine chemical, pigment and other industries, which greatly improves production efficiency and material quality, especially for hard-to-dissolve additives such as CMC, gums and powders Better results. The equipment structure can adopt a variety of structural forms such as single layer, with insulation, with jacket (heating, cooling) according to the needs of the process. Product advantages: 1. Online CIP cleaning, SIP sterilization (121 ℃ / 0.1MPa). 2. Designed according to sanitary requirements, structural design is ** humanized and easy to operate. Smooth transmission and low noise. 3. Appropriate diameter-to-height ratio design, energy saving, fast mixing of materials, high emulsification and homogenization efficiency. 4. The inner tank surface is mirror polished (roughness Ra≤0.6μm); the process openings of the inlet and outlet nozzles, sight glasses, manholes, etc. are welded to the inner tank with a stretched flanging process and a smooth arc transition. Easy to clean without dead corners, ensuring the reliability and stability of the production process, and meeting the requirements of "cGMP" and other specifications.

Emulsifying tank

Definition of emulsification tank: The role of an emulsification tank is to dissolve one or more materials (water-soluble solid phase, liquid phase or gelatin, etc.) in another liquid phase and synthesize its water into a relatively stable emulsion. It is widely used in the emulsification and mixing of raw and auxiliary materials such as edible oils, powders, sugars, etc. Some coatings and paints are also used for emulsification and dispersion, especially for some difficult-sol-like additives such as CMC and xanthan gum. Scope of application: The high-speed rotation of the high-speed emulsifying machine and the stationary shearing wheel are used to fully and rapidly mix, emulsify, and homogenize the mixed liquid and the mixture in the tank. Widely used in food (dairy), beverage, bioengineering, pharmaceutical, fine chemical, pigment and other industries, which greatly improves production efficiency and material quality, especially for hard-to-dissolve additives such as CMC, gums and powders Better results. The equipment structure can adopt a variety of structural forms such as single layer, with insulation, with jacket (heating, cooling) according to the needs of the process. Product advantages: 1. Online CIP cleaning, SIP sterilization (121 ℃ / 0.1MPa). 2. Designed according to sanitary requirements, structural design is ** humanized and easy to operate. Smooth transmission and low noise. 3. Appropriate diameter-to-height ratio design, energy saving, fast mixing of materials, high emulsification and homogenization efficiency. 4. The inner tank surface is mirror polished (roughness Ra≤0.6μm); the process openings of the inlet and outlet nozzles, sight glasses, manholes, etc. are welded to the inner tank with a stretched flanging process and a smooth arc transition. Easy to clean without dead corners, ensuring the reliability and stability of the production process, and meeting the requirements of "cGMP" and other specifications.

High Shear Emulsifying Tank

Definition of emulsification tank: The role of an emulsification tank is to dissolve one or more materials (water-soluble solid phase, liquid phase or gelatin, etc.) in another liquid phase and synthesize its water into a relatively stable emulsion. It is widely used in the emulsification and mixing of raw and auxiliary materials such as edible oils, powders, sugars, etc. Some coatings and paints are also used for emulsification and dispersion, especially for some difficult-sol-like additives such as CMC and xanthan gum. Scope of application: The high-speed rotation of the high-speed emulsifying machine and the stationary shearing wheel are used to fully and rapidly mix, emulsify, and homogenize the mixed liquid and the mixture in the tank. Widely used in food (dairy), beverage, bioengineering, pharmaceutical, fine chemical, pigment and other industries, which greatly improves production efficiency and material quality, especially for hard-to-dissolve additives such as CMC, gums and powders Better results. The equipment structure can adopt a variety of structural forms such as single layer, with insulation, with jacket (heating, cooling) according to the needs of the process. Product advantages: 1. Online CIP cleaning, SIP sterilization (121 ℃ / 0.1MPa). 2. Designed according to sanitary requirements, structural design is ** humanized and easy to operate. Smooth transmission and low noise. 3. Appropriate diameter-to-height ratio design, energy saving, fast mixing of materials, high emulsification and homogenization efficiency. 4. The inner tank surface is mirror polished (roughness Ra≤0.6μm); the process openings of the inlet and outlet nozzles, sight glasses, manholes, etc. are welded to the inner tank with a stretched flanging process and a smooth arc transition. Easy to clean without dead corners, ensuring the reliability and stability of the production process, and meeting the requirements of "cGMP" and other specifications.

Lactic acid bacteria beverage production line

Milk lactic acid bacteria fermented beverage and production method thereof Using fresh milk as raw material, it is refined by adding defatted powder, citric acid, granulated sugar, hydroxymethyl cellulose, etc., using a new technology of lactic acid bacteria fermentation. The process is: fresh milk acquisition, cooling Storage, clean milk, homogenization, sterilization, milk storage, strain addition, fermentation, stirring, filling, storage, inspection, delivery, etc. The products produced by this method are rich in nutrients and easy to promote digestion and absorption. Traditional lactic acid bacteria fermentation beverages are mainly made from milk. Compared with cow's milk protein, China's plant protein resources are more abundant, and it has a complementary role in amino acid composition. Plant protein instead of animal protein to produce lactic acid bacteria fermented beverages has broad market prospects. The purpose of this study was to develop a plant protein fermentation beverage using walnut meal as a by-product of walnut oil as a by-product. According to physical and chemical indexes, microbial indexes and sensory indexes, the effects of different process conditions on the quality of fermented beverages of peach lactic acid bacteria were studied, the technological conditions were optimized, and the antioxidant activity of walnut fermented beverages prepared by the ** process was tested. The main results are as follows: 1. Preparation of walnut milk fermentation stock solution: The sensory state of walnut milk is best after the walnut meal is blanched in 95 ℃ water for 4 minutes before beating. The state is best; the dissolution rate of walnut protein at 80 ° C is **, which is the best beat temperature. 2. Domestication of bacteria: After the domestication of lactic acid bacteria by progressive domestication, the acid production ability and growth of pure lactobacillus were improved. When acclimated to the 9th generation, the acid production reached 69 ° T, which was 50% higher than that before acclimation and reached 2.9 × 107 cells / mL, which was about 17 times higher than that before acclimation. 3. Study on the stability of walnut milk: Under the sterilization condition of 65 ℃ and 25min, the flavor and color of walnut milk are more suitable and the stability is higher, which is the best sterilization condition; compared with sucrose compared with CMC-Na and carrageenan Esters have a stabilizing effect on walnut milk, and the appropriate addition amount is 0.3%. 4. Research on fermentation process: Taking the acidity and the number of viable lactic acid bacteria as indicators to comprehensively consider the sensory status, the effects of four factors, such as inoculation amount, fermentation temperature, fermentation time, and sucrose addition amount, on the quality of fermented walnut milk were studied. Based on orthogonal optimization, the optimized process was obtained: the inoculation amount was 3%, the fermentation temperature was 37 ° C, the fermentation time was 10 hours, and the sucrose addition amount was 5%. 5. Antioxidant activity study: The walnut lactic acid bacteria fermented beverage (C = 0.988g / mL) obtained under the process has obvious antioxidant activity, and the antioxidant capacity has a linear relationship with its dilution concentration, DPPH clearance, OH · clearance The rate and total antioxidant capacity were equivalent to ascorbic acid solutions at concentrations of 0.463 mg / mL, 6.32 mg / mL, and 0.212 mg / mL, respectively.

Milk beverage production line

Milk lactic acid bacteria fermented beverage and production method thereof Using fresh milk as raw material, it is refined by adding defatted powder, citric acid, granulated sugar, hydroxymethyl cellulose, etc., using a new technology of lactic acid bacteria fermentation. The process is: fresh milk acquisition, cooling Storage, clean milk, homogenization, sterilization, milk storage, strain addition, fermentation, stirring, filling, storage, inspection, delivery, etc. The products produced by this method are rich in nutrients and easy to promote digestion and absorption. Traditional lactic acid bacteria fermentation beverages are mainly made from milk. Compared with cow's milk protein, China's plant protein resources are more abundant, and it has a complementary role in amino acid composition. Plant protein instead of animal protein to produce lactic acid bacteria fermented beverages has broad market prospects. The purpose of this study was to develop a plant protein fermentation beverage using walnut meal as a by-product of walnut oil as a by-product. According to physical and chemical indexes, microbial indexes and sensory indexes, the effects of different process conditions on the quality of fermented beverages of peach lactic acid bacteria were studied, the technological conditions were optimized, and the antioxidant activity of walnut fermented beverages prepared by the ** process was tested. The main results are as follows: 1. Preparation of walnut milk fermentation stock solution: The sensory state of walnut milk is best after the walnut meal is blanched in 95 ℃ water for 4 minutes before beating. The state is best; the dissolution rate of walnut protein at 80 ° C is **, which is the best beat temperature. 2. Domestication of bacteria: After the domestication of lactic acid bacteria by progressive domestication, the acid production ability and growth of pure lactobacillus were improved. When acclimated to the 9th generation, the acid production reached 69 ° T, which was 50% higher than that before acclimation and reached 2.9 × 107 cells / mL, which was about 17 times higher than that before acclimation. 3. Study on the stability of walnut milk: Under the sterilization condition of 65 ℃ and 25min, the flavor and color of walnut milk are more suitable and the stability is higher, which is the best sterilization condition; compared with sucrose compared with CMC-Na and carrageenan Esters have a stabilizing effect on walnut milk, and the appropriate addition amount is 0.3%. 4. Research on fermentation process: Taking the acidity and the number of viable lactic acid bacteria as indicators to comprehensively consider the sensory status, the effects of four factors, such as inoculation amount, fermentation temperature, fermentation time, and sucrose addition amount, on the quality of fermented walnut milk were studied. Based on orthogonal optimization, the optimized process was obtained: the inoculation amount was 3%, the fermentation temperature was 37 ° C, the fermentation time was 10 hours, and the sucrose addition amount was 5%. 5. Antioxidant activity study: The walnut lactic acid bacteria fermented beverage (C = 0.988g / mL) obtained under the process has obvious antioxidant activity, and the antioxidant capacity has a linear relationship with its dilution concentration, DPPH clearance, OH · clearance The rate and total antioxidant capacity were equivalent to ascorbic acid solutions at concentrations of 0.463 mg / mL, 6.32 mg / mL, and 0.212 mg / mL, respectively.

Fruit juice production line

[Process introduction] 1. The raw materials are selected from fully ripe, fresh, good flavor, rich juice, no pests and diseases. Peach fruit with insufficient maturity must be post-ripened. 2. Raw material pretreatment 1. Cleaning. After the raw materials are selected, they are washed and washed with clean water to remove the leeches, and then rinsed in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinsed in clean water, and drained. 2. Cut in half to remove the core. Use a half-cut nuclear machine. 3. Color protection by soaking. The raw material after half digging is put into 0.1%. Soak color in a mixed solution of ascorbic acid and citric acid. 3. Heating and beating The fruit pieces are heated at 90 ° C to 95 ° C for 3 to 5 minutes to promote softening. The pulp is beaten by a beater with an aperture of 0.5 mm to remove the peel. Fourth, flavor adjustment After processing the fruit pulp in order to increase the flavor needs to be adjusted. Add sugar, citric acid and L-ascorbic acid when adjusting. Its proportion is 100 kg of peach pulp, 80 kg of 27% sugar solution, 0.45 kg of citric acid, and 0.07-0.2 kg of L-ascorbic acid. V. Homogeneous degassing Homogenization is to make the pulp particles suspended in the juice break into smaller particles and evenly disperse in the juice to increase the stability of the juice and prevent delamination. The homogenization method is to pass the coarsely filtered fruit juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the fruit juice pass through small holes with a diameter of 0.002 to 0.003 mm under high pressure to become finer particles. Generally, 130-160 kg / cm2 homogenizer is used in production. A colloid mill can also be used for homogenization. When the juice flows through the slit with a colloid mill gap of 0.05-0.075 mm, the pulp particles in the juice are impacted and rubbed against each other due to the strong centrifugal force, thereby achieving the purpose of homogeneity. The fruit enters the gas such as oxygen, nitrogen and carbon dioxide during juice extraction. Among them, nitrogen can cause oxidation of vitamin C and pigments and corrosion of tinplate. Therefore, degassing must be performed. There are two main methods of degassing: And vacuum method. Fill the juice into a vacuum container and let the juice spray out in a mist form to degas. The emptiness obtained by the direct air method is 685-711 mm Hg or higher, and the temperature is lower than 43 ° C. 2. Nitrogen exchange method. Juice flows from the top of an upright glass or stainless steel tube, and nitrogen gas is pushed in from the bottom of the tube. After adding nitrogen, numerous small bubbles are formed in the fruit juice, which replaces the oxygen in the fruit juice and achieves the purpose of degassing. Six, sterilization canning The fruit juice is heated to 95 ° C for 1 minute, and canned immediately while it is hot. 7. Sealing and cooling Tighten the bottle cap tightly and invert the jar for one minute. After sealing, it should be cooled down to about 38 ℃ quickly and then stored in the warehouse. Qualified fruit tea products are pink or yellow-brown, with a dark red color allowed; the juice is evenly turbid, with particulate precipitation after standing for a long time; peach juice flavor, no odor; soluble solids of 10% -14%

Fruit juice production line

[Process introduction] 1. The raw materials are selected from fully ripe, fresh, good flavor, rich juice, no pests and diseases. Peach fruit with insufficient maturity must be post-ripened. 2. Raw material pretreatment 1. Cleaning. After the raw materials are selected, they are washed and washed with clean water to remove the leeches, and then rinsed in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinsed in clean water, and drained. 2. Cut in half to remove the core. Use a half-cut nuclear machine. 3. Color protection by soaking. The raw material after half digging is put into 0.1%. Soak color in a mixed solution of ascorbic acid and citric acid. 3. Heating and beating The fruit pieces are heated at 90 ° C to 95 ° C for 3 to 5 minutes to promote softening. The pulp is beaten by a beater with an aperture of 0.5 mm to remove the peel. Fourth, flavor adjustment After processing the fruit pulp in order to increase the flavor needs to be adjusted. Add sugar, citric acid and L-ascorbic acid when adjusting. Its proportion is 100 kg of peach pulp, 80 kg of 27% sugar solution, 0.45 kg of citric acid, and 0.07-0.2 kg of L-ascorbic acid. V. Homogeneous degassing Homogenization is to make the pulp particles suspended in the juice break into smaller particles and evenly disperse in the juice to increase the stability of the juice and prevent delamination. The homogenization method is to pass the coarsely filtered fruit juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the fruit juice pass through small holes with a diameter of 0.002 to 0.003 mm under high pressure to become finer particles. Generally, 130-160 kg / cm2 homogenizer is used in production. A colloid mill can also be used for homogenization. When the juice flows through the slit with a colloid mill gap of 0.05-0.075 mm, the pulp particles in the juice are impacted and rubbed against each other due to the strong centrifugal force, thereby achieving the purpose of homogeneity. The fruit enters the gas such as oxygen, nitrogen and carbon dioxide during juice extraction. Among them, nitrogen can cause oxidation of vitamin C and pigments and corrosion of tinplate. Therefore, degassing must be performed. There are two main methods of degassing: And vacuum method. Fill the juice into a vacuum container and let the juice spray out in a mist form to degas. The emptiness obtained by the direct air method is 685-711 mm Hg or higher, and the temperature is lower than 43 ° C. 2. Nitrogen exchange method. Juice flows from the top of an upright glass or stainless steel tube, and nitrogen gas is pushed in from the bottom of the tube. After adding nitrogen, numerous small bubbles are formed in the fruit juice, which replaces the oxygen in the fruit juice and achieves the purpose of degassing. Six, sterilization canning The fruit juice is heated to 95 ° C for 1 minute, and canned immediately while it is hot. 7. Sealing and cooling Tighten the bottle cap tightly and invert the jar for one minute. After sealing, it should be cooled down to about 38 ℃ quickly and then stored in the warehouse. Qualified fruit tea products are pink or yellow-brown, with a dark red color allowed; the juice is evenly turbid, with particulate precipitation after standing for a long time; peach juice flavor, no odor; soluble solids of 10% -14%

Automatic Tube Sterilizer

1. System overview The automatic tube ultra-high temperature instant sterilization system (UHT) is fully automatic control. The system fully considers the influence of external factors on the sterilization temperature, and the high-precision product / water temperature difference control ensures the equipment operation and process indicators, materials. Foolproof quality; meanwhile, the system is equipped with a closed superheated water pre-sterilization system for the low-acid product filling process requirements. The sterilization is completely reliable, and the heat source is effectively used to reduce energy consumption to **. At the same time, intelligent PLC Control without complicated manual operation and monitoring; CIP system design before and after production meets the cleaning and sterilization requirements of production equipment. The automatic tube type ultra-high temperature instant sterilization system sterilizes products in a completely closed system for continuous instantaneous rapid heating and cooling, which has little effect on product flavor and nutritional components, and prevents secondary pollution of the product. The product is pumped from a closed balance tank for ultra-high temperature sterilization, cooled to the filling temperature, and can be directly connected to any filling machine for filling work. Material sterilization and heating uses superheated water as the medium, and the adjustment of the filling outlet temperature uses cooling water as the medium, which has high temperature control accuracy. All programs can be set in advance according to the actual process requirements. Just by manually giving instructions on the touch screen, the automatic tube ultra-high temperature instant sterilization system can perform the corresponding operations in sequence according to the preset program. The key components of the automatic tube-type ultra-high temperature instant sterilization system are selected from the world's leading manufacturers. 2. Main features (1) The main parts of the temperature detection system are Danish TEMPRESS sanitary products; (2) The flow meters are Danfoss sanitary products; (3) The main parts of steam pipes and valves are selected by SPIRAX SARCO; 4) The control components and touch screen are from SIEMENS; (5) The PLC is from SIEMENS; (6) The pneumatic components are from SMC; (7) The entire UHT sterilization system is controlled by human-machine interface and PLC, with touch screen. On the touch screen, there are corresponding display, prompt and confirmation dialog boxes when the respective control units are running, completing, and converting. They are easy to operate, and the operator can control and monitor the working conditions of the entire system online. The touch screen has continuous curve display for each control temperature point detection of the system, and can be sent to a paper recorder (optional component) for output, to perform online control and long-term tracking of product quality control; (8) UHT sterilization system is sterile Configuration to prevent the secondary pollution of the product caused by unexpected fluctuations in external conditions, and thus to ensure the stable operation of the complete filling production line. 3. Parameter control and adjustment of automatic tube type ultra-high temperature instant sterilization system (1) Control and adjustment of sterilization temperature: This set of equipment is suitable for sterilization of materials with sterilization temperature ≤137 ℃. The sterilization temperature can be set as required. The equipment can be controlled by PLC in a fully automatic manner according to the set temperature, and the corresponding components are automatically adjusted to stabilize the sterilization temperature at the set value and maintain control accuracy. Through intelligent monitoring, materials that do not reach the temperature required for sterilization are automatically recirculated to avoid contamination of unqualified materials on the sterile section of the equipment and provide corresponding signal alarms. (2) Adjustment and control of discharge temperature: The discharge temperature should be in the range of 65 ~ 92 ℃. The outlet temperature can be set as required. The equipment can be controlled by PLC in a fully automatic manner according to the set temperature, and the corresponding components are automatically adjusted to stabilize the outlet temperature at the set value and maintain high control accuracy. (3) UHT flow rate adjustment and control: the flow meter indicated value is used as a reference, and the UHT outlet flow rate adjustment valve is manually adjusted to meet the requirements

Inverted bottle sterilizer

Inverted bottle sterilizer is mainly used to sterilize the non-sterilized or high-temperature parts of the bottle mouth and the inner wall of the bottle cap after hot filling of fruit juice and tea beverages packed in PET polyester bottles. This machine is mainly composed of a conveyor chain system, a bottle reversing chain system, a rack, and a bottle turning guide. The machine realizes automatic turning sterilization and self-reset, and during the sterilization process, it only needs to pass the high temperature of the bottle contents. The bottle mouth and the inner wall of the bottle cap are sterilized without adding any heat source to achieve the purpose of energy saving. The body is made of SUS304 material, beautiful and easy to use. The output is 5000-20000 bottles per hour, and the sterilization time is 15-40 seconds for customers to choose.

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