Apple juice deep processing equipment 4000 bottles per hour pear juice beverage production line

Description :

One What equipment is included in the fruit deep processing juice beverage production line

　　Juice beverage production equipment refers to the equipment used to manufacture various beverages, generally consisting of many devices forming a production line to process various beverages, such as water treatment equipment, bottle washing machines, filling machines, sealing machines, sterilization equipment, CIP on-site cleaning machines, filtration equipment, packaging equipment, etc.

II What services can Wenzhou Kexin provide for you

　　1. A complete production line for hot filled fruit drinks ranging from 2000 bottles to 36000 bottles per hour

　　2. Production line for 2000 bottles per hour -36000 bottles of mineral water and purified water

　　3. 2000 bottles per hour -36000 bottles of carbonated beverage production line

　　4. Production line for drinking water in 3-gallon and 5-gallon barrels, ranging from 100 to 1500 barrels per hour

　　5. 2000 cans per hour -36000 cans of canned beverage production line (plant protein beverage, tea beverage, functional health beverage, canned beer production line)

　　6. Production line for 2000-36000 bottles of dairy beverages per hour (milk production line, yogurt production line, fresh milk production line, pasteurized milk production line)

　　7. 2000 bottles per hour -36000 bottles carbonated beverage production line (glass bottle carbonated beverage production line, PET carbonated beverage production line, soda can carbonated beverage production line)

　　8. 2000 bottles per hour -36000 bottles of alcohol production line (beer production line (glass bottles, cans), Baijiu production line, rice wine production line, medicinal wine production line, wine production line, health wine production line, etc.)

　　9. Various water treatment equipment RO reverse osmosis UF ultrafiltration equipment

　　10. Various beverage equipment such as mixing tanks, hot and cold tanks, sandwich pots, fermentation tanks, mixing tanks, bottle filling and sealing machines, heat shrink packaging machines, labeling machines, sterilization pots, sterilization machines, etc.

　　11. Plate and tube UHT devices, CIP systems.

　　12. Turnkey project for the entire factory.

III Overview of the entire set of small and medium-sized juice beverage production line equipment:

　　1. Juice beverage production line - original fruit juice extraction pretreatment equipment

　　① Surfing cleaning machine: used for cleaning natural raw fruits

　　② Fruit selection platform: Manually selected fruits are removed from the list of unqualified ones

　　③ Crusher: Cut fruits into small pieces to increase juice yield

　　④ Juicer

　　⑤ Vibration filter: removes residue from juice, belongs to coarse filtration

　　⑥ Enzyme inactivation device: In order to prevent the juice from undergoing discoloration due to oxidation or fermentation caused by microbial action, the juice is quickly heated to 80-85 ℃, sterilized by enzyme inactivation, and cooled to 55 ℃ before adding enzyme preparation.

　　⑦ Enzymatic hydrolysis tank

　　⑧ Clarification jar: The process of removing all suspended solids, fruit pulp particles, colloidal substances, and other sediment from fruit and vegetable juice by adding a clarifying agent. To shorten the clarification time, the clarifying agent can be added and stirred for about 30 minutes before the enzymatic hydrolysis is completed, and then allowed to settle for clarification.

　　⑨ Vertical pressure filter: fine filtration to obtain clarified juice.

　　2. Juice beverage production line (clarified juice) - water treatment equipment

　　① Quartz sand filter

　　② Activated carbon filter

　　③ Sodium ion filter

　　④ Precision filter

　　⑤ Primary reverse osmosis ⑥ pure water storage tank.

　　3. Juice beverage production line - ingredients and sterilization equipment

　　① Steaming sugar pot

　　② Ingredient tank: Add clarified original juice and other additives in order to prepare the final product.

　　③ Dual filter: filters impurities incorporated during the ingredient process

　　④ Vacuum degassing machine: prevents oxidation of juice, bubbles during filling, and other issues to ensure the quality of juice beverages.

　　⑤ Ultra high temperature instantaneous sterilization machine: The sterilization time is within a few seconds, which largely maintains the flavor and nutrition of fruit juice drinks.

　　⑥ Hot and cold cylinders: Preheat to prevent backflow of beverages during the hot filling process if the temperature does not reach around 85 ℃ (hot filling temperature).

　　4. Juice beverage production line - beverage filling and packaging equipment

　　① Bottle blowing machine

　　② Bottle loading platform (fully automatic bottle sorting machine can be used for large quantities)

　　③ Beverage filling machine (including capping machine, capping machine, bottle cap disinfection cabinet, and online bottle cap disinfection cabinet can be used for large production capacity)

　　④ Lamp inspection equipment

　　⑤ Blow dryer: blow dry the bottle body for easy labeling at the back

　　⑥ Labeling machine (depending on the bottle type, a labeling machine can also be used)

　　⑦ Inkjet printer: Registered production date

　　⑧ Fully automatic film packaging machine: the final packaging of fruit juice drinks.

4 Process flow of the entire fruit deep processing juice beverage production line:

　　1. Raw material selection

　　Select fully ripe, fresh, flavorful, juicy, and pest free fresh fruits, and those with insufficient maturity should undergo post ripening.

　　2. Raw material pretreatment

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

　　Cut half to remove the nucleus. Use a cutting and excavating machine.

　　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 which nitrogen can cause oxidation of substances such as vitamin C and pigments. Therefore, degassing is necessary.

　　6. Sterilization and 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. Qualified fruit tea products are pink or yellow brown in color, with a dark red color allowed. The liquid is uniformly cloudy and has fine particle precipitation after long-term standing. They have a peach juice flavor, no odor, and soluble solids of 10% -14%.

Five Wenzhou Kexin Light Industry Machinery Co., Ltd. promises you the installation, commissioning, and technical training of the equipment:

　　After the equipment arrives at the user's workshop, the user should position the equipment according to the provided floor plan;

　　2. Our company will dispatch experienced technical personnel to guide the installation, debugging, and trial production of the equipment; Our company will adjust the equipment to design capability within the planned time;

　　During the debugging period, our company is responsible for providing corresponding spare parts and accessories free of charge.

　　4. Our company is responsible for providing free technical training to the buyer. The training content includes equipment structure and maintenance, equipment control and operation, etc;

　　5. Training can be conducted in person at the buyer's site. Our company will appoint qualified technical personnel to provide guidance and develop corresponding training outlines;

　　6. Through training, the buyer's technical personnel should be able to master relevant operation and maintenance skills, adjust processes proficiently, and promptly handle various faults.

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• Apple juice deep processing equipment