Zhongyilong supplies ZYL-YLSCX mango juice beverage processing equipment and apple juice beverage production equipment

Description :

　　Mango juice beverage processing equipment extraction: Extraction is the process of transferring the juice from fruit and vegetable cells to a liquid extraction medium (hot water). Mainly used for extracting juice from dried fruits with low moisture content such as sour dates, black plums, red dates, and fruits with high pectin content (such as hawthorn) that are difficult to extract juice through the above methods. The extraction method can be divided into static extraction, countercurrent extraction, one-time extraction, multiple extraction, etc. The factors that affect the juice extraction rate of the extraction method mainly include extraction temperature, time, degree of raw material fragmentation, concentration difference, flow rate, etc.

　　Beating: Beating is the process of obtaining fruit (vegetable) pulp by scraping, grinding, and separating broken fruit and vegetable raw materials into kernels, seeds, and thin skins using a beating machine. The fineness of the raw pulp can be achieved by selecting the aperture of different pulping machine screens. This method is suitable for the production of fruit and vegetable juices and fruit pulp beverages, such as strawberry juice, mango juice, peach juice, hawthorn juice, etc. After the raw materials of fruits and vegetables are crushed, they need to be immediately pre cooked in a pre cooking machine to inactivate the activity of enzymes in the fruits and vegetables, prevent browning, and then beaten. Generally, three rounds of beating are carried out in production. The size of the sieve aperture is 1.2, 0.8, and 0.5mm respectively. After beating, the meat particles become smaller, which is beneficial for homogenization treatment. If single pass beating is used, the sieve aperture cannot be too small, otherwise it is easy to block the mesh.

AfterSalesService :

• Mango juice beverage processing equipment