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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%

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%

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. 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 long-term standing; peach juice flavor, no odor; soluble solids up to 10% -14%

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 long-term standing; peach juice flavor, no odor; soluble solids up to 10% -14%

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 long-term standing; peach juice flavor, no odor; soluble solids up to 10% -14%

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 long-term standing; peach juice flavor, no odor; soluble solids up to 10% -14%

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 long-term standing; peach juice flavor, no odor; soluble solids up to 10% -14%

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