Juice production lineSuitable for processing pineapple, it can produce clear juice, cloudy juice, concentrated juice, canned pineapple, jam and other products. The production line mainly consists of equipment such as bubble cleaning machine, elevator, fruit inspection machine, brush fruit washing, belt juicing, enzymatic hydrolysis, centrifuge, sterilizer, and filling machine. The design concept and high degree of automation of this production line; The main equipment is made of high-quality stainless steel material, which meets the hygiene requirements of food processing.

Juice production lineFeatures:

The processing capacity ranges from 3 tons/day to 1500 tons/day.

2. Finished products can include canned pineapple, pineapple sauce, pineapple juice, concentrated juice, and dried pineapple.

3. It can handle fruits with similar features, such as apples, pears, pineapples, etc., and comes with an automatic cleaning system.

4. Use a belt juicer to process pineapples to increase juice yield.

5. Low temperature vacuum concentration ensures flavor compounds and nutrients, while saving energy in various aspects.

1、 Raw material selection

Choose fruits that are mature, fresh, have a good flavor, rich in juice, and free from pests and diseases. Fruits that are not mature enough should undergo post ripening.

2、 Raw material pretreatment

1. Cleaning. After selecting the raw materials, rinse them with clean water to remove impurities. After cleaning, rinse them in a 1% hydrochloric acid solution or detergent solution to remove residual pesticides. Rinse them in clean water and drain them.

2. Cut half to remove the nucleus. Use a cutting and excavating machine. 3. Soak for color protection. Add 0.1% of the raw materials after half cutting and half digging. Soak in a mixed solution of ascorbic acid and citric acid for color protection.

3、 Heating and pulping

The fruit chunks are heated at 90 ° C-95 ° C for 3-5 minutes to promote softening, and then beaten using a 0.5 mm diameter beater to remove the skin.

4、 Flavor adjustment

After the previous processing, the fruit pulp needs to be adjusted to enhance its flavor. Add ingredients such as sugar, citric acid, and L-ascorbic acid during adjustment. The ratio is 100 kilograms of peach pulp, 80 kilograms of 27% sugar solution, 0.45 kilograms of citric acid, and 0.07-0.2 kilograms of L-ascorbic acid.

5、 Homogeneous degassing

Homogenization is the process of splitting the suspended fruit pulp particles into smaller particles and evenly dispersing them in the juice, increasing the stability of the juice and preventing stratification.

The homogenization method is to pass the roughly filtered juice through a high-pressure homogenizer, allowing the pulp particles and colloidal substances in the juice to pass through small holes with a diameter of 0.002-0.003 millimeters under high pressure and become finer particles. Generally, a homogenizer with a capacity of 130-160 kilograms per square centimeter is used in production. Additionally, colloid mills can be used for homogenization. When the juice flows through the narrow slit with a gap of 0.05-0.075 millimeters in the colloid mill, the pulp particles in the juice collide and rub against each other due to strong centrifugal force, thus achieving homogenization. During juice extraction, fruits enter gases such as oxygen, nitrogen, and carbon dioxide. Among them, nitrogen can cause oxidation of pigments and other substances, as well as corrosion of tin cans. Therefore, degassing is necessary, and there are two main methods for degassing:

1. Vacuum method. Fill the juice into a vacuum container and spray it out in a mist to remove gas. The straightness obtained by the straight-line method is 685-711 mmHg or above, and the temperature is below 43 ℃.

2. Nitrogen exchange method. Juice flows from the top of an upright glass or stainless steel tube, while nitrogen is pressurized from the bottom of the tube. After the addition of nitrogen, countless small bubbles are formed in the juice, replacing the oxygen in the juice and achieving the purpose of degassing.

6、 Sterilization canning

Heat the juice to 95 ℃, maintain for 1 minute, and immediately fill the can while it is still hot.

7、 Sealed cooling

Tighten the bottle cap and invert the can for one minute. After sealing, quickly cool it in sections to around 38 ℃, and then store it in the warehouse. The contact parts of the material are all made of 304 stainless steel, which meets the requirements of food hygiene and safety.