Zhongyilong Large scale Juice Beverage Machinery Juice Filling Equipment Manufacturer for Sale

Description :

　　Large scale juice beverage machinery juice filling equipment

　　Production process of fruit juice beverages

　　The production principles and processes of natural fruit juice drinks, fruit juice drinks, fruit pulp fruit juice drinks, etc. are basically similar.

　　The process flow of juice beverage production line mainly includes pre-treatment of fruit raw materials, juice extraction and extraction, clarification and filtration, homogenization, deoxygenation, concentration, ingredient adjustment, packaging and sterilization processes (cloudy juice does not require clarification and filtration).

　　（1） Selection and cleaning of raw materials

　　1. They require good flavor and aroma, stable color tone, moderate acidity, and maintain their excellent quality during processing and storage without significant adverse changes.

　　2. Rich in juice, easy to extract juice, and high juice yield.

　　3. When using fresh, non rotten, and dried raw materials, the dried fruits should be free of mold or insect erosion.

　　（2） Juice extraction and soaking

　　(1) Crushing and pulping

　　The purpose of crushing is to increase the juice yield.

　　(2) Pre treatment before juicing

　　a. Heating up

　　Suitable for fruits such as red grapes, red cherries, plums, hawthorns, etc.

　　Principle: Heating solidifies the proteins in the protoplasts, changes the cell's semi permeability, softens the pulp, hydrolyzes pectin, reduces juice viscosity, and thus increases juice yield. Processing conditions: 60-70 ° C/15-30min.

　　b. Add pectinase

　　(3) Juice extraction

　　The juicing method varies depending on the structure of the fruit, the location of the juice, the structure and quality of the product.

　　a. Most fruit juices are included in the crushing and crushing process of fruits;

　　b. Thick outer skin (citrus or pomegranate, etc. - peel before juicing).

　　The yield of fruit juice depends on the texture, variety, maturity, freshness, juicing method, and juicing efficiency of the fruit.

　　(4) Coarse filtration

　　（3） Clarification and filtration of fruit juice

　　(1) Clarify

　　The neutralization, dehydration, and heating of charges are sufficient to cause the aggregation and precipitation of colloidal particles. One colloid can excite another colloid, making the electrolyte easy to precipitate. Mixing colloidal solutions with different charges can cause them to precipitate together. These characteristics are the theoretical basis for using clarifying agents during clarification. The commonly used clarifying agents are gelatin, bentonite, tannin, and silica sol.

　　Natural clarification

　　Gelatin tannin clarification method: Negative charged colloidal substances interact with positively charged gelatin in fruit juice to coagulate and precipitate, making the juice clear.

　　Enzyme clarification method

　　Principle: Pectinase preparations are used to hydrolyze pectin in fruit juice, causing other colloids in the juice to lose their protection and precipitation against pectin.

　　The temperature is 50-55 ℃, and 2-4 kg/t of fruit juice can be directly added to fresh juice or added after heating and disinfection.

　　Frozen clarification method

　　Principle: Freezing changes the colloidal properties and forms a precipitate (concentrated dehydration) when thawed. Especially suitable for apple juice.

　　Heating condensation clarification method (simple and effective)

　　Principle: Pectin substances undergo denaturation and temperature changes to solidify. Method: Heat for 80-90 seconds for 80-82c, then quickly cool to room temperature.

　　(2) Filtering

　　（4） Homogenization and degassing of fruit juice

　　(1) Homogenization

　　The special requirements in the production of cloudy fruit juice are mostly used for glass bottle packaging products, while tin cans are less commonly used for frozen and concentrated fruit juice.

　　(2) Degassing

　　The presence of a large amount of oxygen in fruit juice can damage the VC, oxygen, and various components in the juice, causing the aroma and color of the juice to deteriorate and leading to corrosion of the inner wall of the tank, especially during heating. Vacuum degassing and nitrogen exchange are commonly used.

　　（5） Sugar and acid adjustment and mixing of fruit juice

　　The sugar to acid ratio of most fruit juices is (13:1) - (15:1), and many fruits can only produce juice, but it is better compared to other varieties of fruits.

　　Add an appropriate amount of sugar and edible acid (citric acid or malic acid) to fresh fruit juice

　　Mix different varieties of raw materials to make juice

　　（6） Concentrating fruit juice

　　Vacuum concentration method (generally 23-35 ℃/94.7kPa)

　　Freeze concentration method (soluble substance 50%);

　　Reverse osmosis concentration method (mainly using acetate fiber membrane and other cellulose membranes)

　　Aromatic substance recycling.

　　（7） Sterilization and packaging of fruit juice

　　(1) Sterilization of fruit juice

　　The selection principle of sterilization technology: not only to kill microorganisms, but also to minimize the impact on product quality;

　　The most commonly used method is high-temperature short-time (932c/15-30s);

　　Sterilized filling: high temperature filling (hot filling) and low temperature filling (cold filling).

　　(2) Juice packaging

　　Carbonated beverages are generally filled at low temperatures

　　Most fruit drinks, except for paper containers, are hot filled. After cooling, the volume of the juice decreases and a vacuum is formed inside the container.

　　Henan Zhongyilong Mechanical Equipment Co., Ltd. is located in the green mountain and green water ecological county, Biyang County, the sacred land of Pangu. Henan Zhongyilong Mechanical Equipment Co., Ltd. provides turnkey engineering services for food production line, beverage production line, fruit wine production line, daily chemical production line, Baijiu brewing production line, concentration extraction and other biological fermentation system projects, as well as production and manufacturing enterprises of rear packaging equipment. Including workshop planning, process design, technical guidance, equipment supply, installation and commissioning, technical training, pre-sales and after-sales services, we provide post packaging automation solutions for food, beverage, pharmaceutical, electronic products and other post packaging, such as heat shrink film packaging machines, boxing machines, cardboard box wrapping machines, sealing machines, palletizing machines and conveyor systems.

　　The company's products are widely used in industries such as beer, beverages, purified water, mineral water, fruit juice, dairy products, seasonings, etc. The company has 5 engineers, 12 engineers, and over 100 technicians and after-sales personnel. Since its establishment many years ago, based on the actual situation of machinery and equipment in the production process, we have continuously researched and developed, which has won the appreciation of our customers. At the same time, we have accumulated rich industry experience and have successfully cooperated with many foreign enterprises. The equipment runs well and has won unanimous praise from customers. The company has strong technical strength and can develop and customize new products according to customer needs.

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• Large scale juice beverage machinery