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Ketchup production line

Our company has an advanced team and technology, combining Italian technology and European standards, combined with domestic excellent production technology, to form a reasonable tomato sauce production line processing scheme, and can be based on the company's investment status and production actuality, the customer's engineering projects Provide one-stop service: including engineering design, supporting, installation, commissioning and technical, operation training, to provide customers with turnkey projects. Raw materials: Fresh tomato end products: tomato sauce (concentrations of 28-30%, 30-32%, 36-38%) processing capacity: 10 ~ 1500T fresh fruit / day jam ingredients: pure fruit puree, vitamins, sugar, etc. Taste additives. Sterilization method: pasteurization, UHT high temperature sterilization, ultra high temperature sterilization. (Adjustable according to requirements) terminal packaging: aseptic vats, aseptic bags in boxes, tinplate small packages, small bags. Control mode: Manual control or automatic control can be adopted for the below 300 tons. System composition: the original fruit lifting system, cleaning system, sorting system, crushing system, preheating enzyme inactivation system, beating system, vacuum concentration system, blending system, sterilization system, aseptic big bag filling system, and small packaging dispensing system Product features: 1. The company's tomato sauce processing equipment has a reasonable and beautiful design, stable operation, maximum energy saving, and low steam consumption. 2. The concentrating system adopts a forced circulation vacuum concentrating evaporator, which is specially used for concentrating high-viscosity materials such as jam, fruit syrup and syrup, so that the ketchup with higher viscosity is easy to flow and evaporate, and the concentration time is short. According to customer requirements, tomato sauce can be concentrated from 4.5-5.5% Brix to 28-30% Brix, 30-32% Brix, 36-38% Brix, 3. The evaporator has a low evaporation temperature and the heat is fully utilized. Tomatoes The sauce is mildly heated, uniformly heated in the tube, and has a high heat transfer coefficient, which can prevent "dry wall" phenomena. 4. The condenser with a special structure can operate normally at a cooling water temperature of 30 ° C or higher. 5. Continuous feeding and discharging, the material liquid level and the required concentration can be controlled automatically.

Beverage filling line

This series of filling machine is a kind of high-tech filling equipment which is programmable controlled by PLC microcomputer and integrates light, machine, electricity, sensing and pneumatic execution. It uses fast and slow submerged filling to eliminate foaming. Suitable for filling food, soy sauce, vinegar, condiments, fruit juice, tea beverages, proprietary Chinese medicines, preparations, etc. Technical parameters: Number of filling heads: 4.6. 8 Filling error: ≤ ± 0.5% Standard filling capacity Filling capacity: 10-50L Filling speed: 240 bottles / hour (4 heads) Working pressure: 0.6-0. MPa

Blueberry fruit juice production line

[Introduction to the process] 1. The raw materials are selected from fully ripe, fresh, good flavor, rich juice, and no pests and diseases. Peach fruits with insufficient maturity must undergo post-ripening. 2. Raw material pretreatment 1. Cleaning. After the raw materials are selected, they are washed and washed with clean water, then washed and washed, 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 halving and 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, the 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 up 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. Fruits enter 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 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 more, 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, replacing the oxygen in the fruit juice to achieve the purpose of degassing. Six, sterilization and canning The fruit juice is heated to 95 ° C for 1 minute, and canned immediately. VII. Sealing and Cooling Tighten the bottle cap and invert the jar for one minute. After sealing, it should be cooled down to 38 ℃ in sections 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 long-term standing; peach juice flavor, no odor; soluble solids up to 10% -14%

Fruit juice production line

[Introduction to the process] 1. The raw materials are selected from fully ripe, fresh, good flavor, rich juice, and no pests and diseases. Peach fruits with insufficient maturity must undergo post-ripening. 2. Raw material pretreatment 1. Cleaning. After the raw materials are selected, they are washed and washed with clean water, then washed and washed, 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 halving and 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, the 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 up 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. Fruits enter 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 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 more, 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, replacing the oxygen in the fruit juice to achieve the purpose of degassing. Six, sterilization and canning The fruit juice is heated to 95 ° C for 1 minute, and canned immediately. VII. Sealing and Cooling Tighten the bottle cap and invert the jar for one minute. After sealing, it should be cooled down to 38 ℃ in sections 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 long-term standing; peach juice flavor, no odor; soluble solids up to 10% -14%

Camel milk 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, sugar, hydroxymethyl cellulose, etc. in a new way using lactic acid bacteria fermentation. 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 the 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, and the process conditions were optimized. 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 ° C water for 4 minutes before beating. The state is the best; the dissolution rate of walnut protein at 80 ° C is the best. 2. Domestication of strains: After the domestication of lactic acid bacteria by progressive domestication, the acid production capacity and growth of pure lactobacillus were improved. When acclimated to the ninth 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 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 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 research: 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 · clear 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.

Tea beverage production line

Tea beverage production line Green tea beverage production line Herbal tea beverage production line Jasmine tea production line mainly consists of water treatment, water storage tank, CIP cleaning system, blending tank, filter, centrifugal pump, homogenizer, sterilizer, filling machine, sterilizer and so on. Suitable packaging for tea beverages are boxed, plastic bottle packaging, aluminum cans, etc. 1. This process is to maintain natural temperature drop after leaching, high temperature clarification, and high temperature sterilization. Advantages: high clarification transparency and stable clarification status. Significant energy saving effect. 2. Green tea beverages have strict water requirements. Generally, pure water is better. Most metal ions in the water not only directly affect the taste deterioration, but also cause turbid precipitation of tea. 3. Hot filling temperature around 70 ℃, quasi-heat-resistant PET bottle packaging, quasi-hot filling production line equipment, can also be applied to preservative-free oolong tea, black tea, green tea, ice tea, lemon tea, plum juice, fruit juice drinks, etc. Product quasi-hot filling (also can be used for high-temperature hot filling and pure water, mineral water, etc.). 4. The price of quasi-heat-resistant PET bottles resistant to about 70 ℃ is about 0.3 yuan lower than that of 95 ℃ -resistant PET bottles, and 0.2 ~ 0.3 yuan lower than that of 85 ℃ -resistant bottles.

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, sugar, hydroxymethyl cellulose, etc. in a new way using lactic acid bacteria fermentation. 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 the 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, and the process conditions were optimized. 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 ° C water for 4 minutes before beating. The state is the best; the dissolution rate of walnut protein at 80 ° C is the best. 2. Domestication of strains: After the domestication of lactic acid bacteria by progressive domestication, the acid production capacity and growth of pure lactobacillus were improved. When acclimated to the ninth 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 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 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 research: 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 · clear 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, sugar, hydroxymethyl cellulose, etc. in a new way using lactic acid bacteria fermentation. 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 the 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, and the process conditions were optimized. 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 ° C water for 4 minutes before beating. The state is the best; the dissolution rate of walnut protein at 80 ° C is the best. 2. Domestication of strains: After the domestication of lactic acid bacteria by progressive domestication, the acid production capacity and growth of pure lactobacillus were improved. When acclimated to the ninth 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 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 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 research: 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 · clear 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

[Introduction to the process] 1. The raw materials are selected from fully ripe, fresh, good flavor, rich juice, and no pests and diseases. Peach fruits with insufficient maturity must undergo post-ripening. 2. Raw material pretreatment 1. Cleaning. After the raw materials are selected, they are washed and washed with clean water, then washed and washed, 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 halving and 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, the 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 up 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. Fruits enter 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 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 more, 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, replacing the oxygen in the fruit juice to achieve the purpose of degassing. Six, sterilization and canning The fruit juice is heated to 95 ° C for 1 minute, and canned immediately. VII. Sealing and Cooling Tighten the bottle cap and invert the jar for one minute. After sealing, it should be cooled down to 38 ℃ in sections 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 long-term standing; peach juice flavor, no odor; soluble solids up to 10% -14%

Fruit juice production line

[Introduction to the process] 1. The raw materials are selected from fully ripe, fresh, good flavor, rich juice, and no pests and diseases. Peach fruits with insufficient maturity must undergo post-ripening. 2. Raw material pretreatment 1. Cleaning. After the raw materials are selected, they are washed and washed with clean water, then washed and washed, 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 halving and 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, the 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 up 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. Fruits enter 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 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 more, 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, replacing the oxygen in the fruit juice to achieve the purpose of degassing. Six, sterilization and canning The fruit juice is heated to 95 ° C for 1 minute, and canned immediately. VII. Sealing and Cooling Tighten the bottle cap and invert the jar for one minute. After sealing, it should be cooled down to 38 ℃ in sections 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 long-term standing; peach juice flavor, no odor; soluble solids up to 10% -14%

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