ZYL complete set of juice beverage processing equipment, automated juice beverage production line, Zhongyilong Machinery

Description :

Complete set of juice beverage processing equipment: Process characteristics of juice beverage production line:

1. Heating solidifies the proteins in the cell cytoplasm, changes the cell's semi permeability, and softens the flesh. Hydrolysis of pectin reduces the viscosity of the juice, thereby increasing the juice yield. Processing conditions: 60-70 ℃/15-30min.

2. The special requirements in the production of cloudy juice are mostly used for products packaged in glass bottles, and tin cans are rarely used. Frozen storage of fruit juice and concentrated fruit juice does not require homogenization.

3. There is a large amount of oxygen in fruit juice, which can damage the Vc in the juice. Oxygen reacts with various components in the juice, deteriorating the aroma and color, and causing corrosion of the inner wall of the tin can More pronounced during heating. Vacuum degassing method and nitrogen exchange method are commonly used.

4. The principle of selecting sterilization technology is to kill microorganisms while minimizing the impact on product quality. Zui's commonly used method: high temperature short-term (93 ± 2 ℃/15-30s).

5. Sterilized filling: high temperature filling (hot filling) and low temperature filling (cold filling). Fruit beverages, except for paper containers, are almost always hot filled (due to full filling, the volume of juice decreases after cooling, forming a certain degree of vacuum inside the container). The center temperature of the canned food is>70 ℃.

Process characteristics of juice beverage production line:

1. Heating solidifies the proteins in the cell cytoplasm, changes the cell's semi permeability, and softens the flesh. Hydrolysis of pectin reduces the viscosity of the juice, thereby increasing the juice yield. Processing conditions: 60-70 ℃/15-30min.

2. The special requirements in the production of cloudy juice are mostly used for products packaged in glass bottles, and tin cans are rarely used. Frozen storage of fruit juice and concentrated fruit juice does not require homogenization.

3. There is a large amount of oxygen in fruit juice, which can damage the Vc in the juice. Oxygen reacts with various components in the juice, deteriorating the aroma and color, and causing corrosion of the inner wall of the tin can More pronounced during heating. Vacuum degassing method and nitrogen exchange method are commonly used.

4. The principle of selecting sterilization technology is to kill microorganisms while minimizing the impact on product quality. Zui's commonly used method: high temperature short-term (93 ± 2 ℃/15-30s).

5. Sterilized filling: high temperature filling (hot filling) and low temperature filling (cold filling). Fruit beverages, except for paper containers, are almost always hot filled (due to full filling, the volume of juice decreases after cooling, forming a certain degree of vacuum inside the container). The center temperature of the canned food is>70 ℃.

Juice beverage production lineIt is mainly composed of water treatment equipment, bottle washing machines, filling machines, sealing machines, sterilization equipment, CIP cleaning systems, filtration equipment, packaging equipment and other equipment combinations.

Product process flow of juice beverage production line:

1. Production process of apple juice: apple washing fruit inspection crushing enzyme inactivation juice extraction filtration sterilization cooling centrifugal separation clarification filtration sterilization aseptic storage aseptic filling labeling coding packaging

2. Production process of hawthorn juice: hawthorn fruit - washing fruit - inspection fruit - crushing - softening - extraction - filtration - centrifugal separation - clarification - centrifugal separation - filtration - concentration - sterilization - aseptic filling - sealing - packaging

3. The production process of leaf juice includes leaf cleaning, wax removal, baking, crushing, extraction, filtration, de astringency, blending, and finished leaf juice.

5. The production process of strawberry juice includes: fresh strawberries - cleaning - fruit selection - spraying - fruit inspection - preheating - juice extraction - filtration - clarification - filtration - blending - sterilization - aseptic filling - tunnel sterilization - cooling - drying - packaging.

AfterSalesService :

• Complete set of juice beverage processing equipment