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Fruit juice production line
Added time:
2019-03-18
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[Craft introduction]

1. Raw material selection

Use peaches that are fully ripe, fresh, good flavor, rich in juice, and free of diseases and insect pests.

Second, 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.

Third, heating and beating

The fruit pieces are heated at 90 ° C to 95 ° C for 3 to 5 minutes to promote softening. The fruit pieces are beaten by a beater with a hole diameter of 0.5 mm to remove the peel.

Fourth, flavor adjustment

In order to increase the flavor, the pulp after the previous treatment 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:

1. 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 juice is heated to 95 ° C for 1 minute and canned immediately.

Seven, sealed cooling

Tighten the bottle cap 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%







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