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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 be post-ripened. 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 standing for a long time; peach juice flavor, no odor; soluble solids up to 10% -14%

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, 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 ° 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 · 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, 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, 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 ° 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 · 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

[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 standing for a long time; 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 standing for a long time; peach juice flavor, no odor; soluble solids up to 10% -14%

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 soup, and fruit drinks 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.

300L 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, 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 ° 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 · 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.

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, 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 ° 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 · 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.

Juice Beverage Machine

[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. 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, there are two main methods for degassing and 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 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 standing for a long time; peach juice flavor, no odor; soluble solids up to 10% -14%

Soy milk production line

I. Types of plant protein beverages: 1. Walnut dew 2, walnut milk 3, peanut milk 4, coconut milk beverage 5, corn pulp 6, almond dew 7, soybean juice 8, mixed sour milk 9, flat mushroom soy compound drink 10 , Flammulina Soy Complex Drink 11, Apple Peanut Juice 12, Peanut Cake Milk Drink 13, Health Peanut Milk Tea 14, Rice Milk Peanut Drink 15, Full-Fat Walnut Milk 16, Iso-Isomalto Walnut Milk Drink 17, Walnut Sesame Milk 18, Black tea walnut dew 19, almond milk drink 20, sunflower kernel milk drink 21, coconut milk drink 22, acid black sesame milk drink 23, pine nut milk drink and the like. 2. Introduction of vegetable protein beverages: Vegetable protein drinks (vegetable protein drinks) refer to plant fruits, seeds, stone nuts or nuts with high protein content as raw materials, after frosting with water in a certain proportion and removing residue. , The milky liquid product prepared by adding ingredients has a protein content of not less than 0.5%. Plant protein physiological functions: (1) anti-tumor effect (2) cholesterol-lowering effect (3) beneficial effect on kidney disease (4) nutritional support effect on progressive liver cirrhosis after hepatitis (5) lowering blood pressure in patients with hypertension It can be easily digested and absorbed by the human body, and it does not contain cholesterol, and it is complementary to the amino acid composition of animal proteins. In recent years, domestic and foreign countries have begun to pay attention to the development of low-fat, cholesterol-free plant protein resources. III. Plant protein beverage production line equipment. Various bottle-type supporting equipment: 1. PET bottle production equipment composition: including water treatment system, raw fruit treatment system, and blending system. , Automatic bottle blowing machine, wind conveying line, UHT ultra-high temperature sterilizer, cap transfer sterilizer, cap cleaning and washing machine, bottle filling, filling and capping three online, bottle sterilizer, cold bottle machine, blow dryer, A complete set of filling and packaging production lines including labeling machines, inkjet printers, palletizers, winding machines, real bottle conveying systems, box conveying systems, and electrical control systems. Optional equipment: Automatic bottle unscrambler or manual bottle unscrambler system, full / semi-automatic bottle washing machine, fully automatic bottle unloader, bottle storage, labeling machine, carton packing machine, etc. Production capacity: Our company has formed a complete series of product lines, with a supply capacity from 2,000 bottles / hour to 36,000 bottles / hour (calculated based on 500ml PET bottles). 2. Easy canning equipment composition: including water treatment system, raw fruit treatment system, blending system, fully automatic can unloader, flushing machine, filling and capping machine, UHT sterilizer, cold tank machine, storage tank table, spraying machine A complete set of filling and packaging production lines, including code machines, liquid level detection machines, shrink film packaging machines, real tank transport systems, electrical control systems, etc. Optional equipment: carton packaging machine, etc. Production capacity: Our company has formed a complete series of product lines, with a supply capacity from 1,000 cans / hour to 30,000 cans / hour (calculated based on 355ml cans) 3. Glass bottles Equipment composition: It includes water treatment system, raw fruit treatment system, blending system, bottle washing machine, bottle preheater, UHT ultra-high temperature sterilizer, cap transfer sterilizer, filling capping machine, inverted bottle sterilizer , Cold bottle machine, labeling machine, inkjet printer, cartoning machine, palletizer, winding machine, real bottle conveying system, box conveying system, electrical control system, etc. Optional equipment: For new bottles, fully automatic bottle unloading and stacking machines can be selected. Production capacity: Our company has formed a complete series of product lines, with a supply capacity from 2,000 bottles / hour to 36,000 bottles / hour (calculated on 250ml glass bottles)

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