Zhongyilong jujube beverage processing equipment Plum juice production line equipment welcome to purchase

Description :

　　Zhongyilong jujube beverage processing equipment Plum juice production line equipment welcome to purchase

　　The production process of fruit juice beverages

　　1. Process flow:

　　Raw materials → picking → cleaning → crushing → pulping → juicing → screening → pasteurization → cooling → centrifugal separation → clarification → filtration → blending → pasteurization → filling → cooling → finished product.

　　2. Recipe:

　　Fruit juice; Sugar; Malic acid (or citric acid);

　　Potassium sorbate 0.02%; Fruit essence 0.1%.

　　3. Operation points:

　　(1) Cleaning and selection: Before processing, fruit ingredients must be cleaned and selected to remove dirt and rotten fruit. The fruit cannot be used to process juice.

　　(2) Crushing and pulp processing: The crushed fruit should meet the requirements of the juice extraction process used, and should be crushed first, then beaten and filtered for juice extraction. The grain size of the fruit pulp should be fine, preferably 2-6mm.

　　(3) Enzyme treatment: Quickly heat the fruit pulp to 40-45oC, stir in a container for 1.5-2.0 minutes, ventilate (pre oxidation), add 0.02-0.03% high activity enzyme preparation, treat at 45oC for 3 hours and intermittently stir slowly.

　　(4) Juicing and extraction:

　　(5) Clarification and filtration: The clarification of fruit juice is very important. Improper handling can easily lead to turbidity and precipitation in the finished product. The specific methods include:

　　a、 Using clarifying agent: gelatin: silica gel: swelling=1:10:5.

　　b、 Enzyme treatment: Use 0. 3% pectinase treatment. First, heat the juice to a temperature of 45-55oC and adjust the pH value to 3.5-5.5. The clarification time is about 4 hours;

　　c、 Freezing method: Freeze the fruit (-3 ° C) before juicing, and then juice, process, and clarify it, which has a good effect. One of its advantages is to extend the processing time; Secondly, the low temperature of thawing can be used to extract juice, effectively preventing browning. Because after all fruits are frozen and thawed, all cells rupture and the juice flows out, producing high-quality fruit juice.

　　Filtration: Generally, a plate and frame filter or diatomaceous earth filter is used for filtration.

　　(6) Sterilization: commonly used pasteurization or high-temperature sterilization (HTST): 95oC, maintained for 15-30s.

　　4. Finished product requirements:

　　(1) The finished fruit juice is clear and transparent, without severe browning;

　　(2) It has a fruity aroma, sweet and sour taste;

　　(3) The product has been stored for half a month without any obvious turbidity or sediment.

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