Mango juice beverage production line equipment production process is explained in detail.Mango juice beverage production line equipment selection of raw materials use fully mature, fresh, good flavor, rich juice, and disease-free fresh fruits. Those with insufficient maturity must be post-ripened.Raw material pretreatment. Cleaning. After selecting the raw materials, rinse them with clean water to remove the hairs. Rinse them in 1% hydrochloric acid solution or detergent solution to remove residual pesticides. Rinse them in clean water and drain them. cut in half and remove the core. Use a half-dig nuclear machine.Immersion protection. Add 0.1% of the raw material after halving the core. Soak the color in a mixed solution of ascorbic acid and citric acid.Heating and beating The fruit pieces are heated at 90°C-95°C for 3-5 minutes to promote softening, and the pulp is beaten by a beater with a diameter of 0.5 mm to remove the peel. Four. Flavor adjustment The pulp after the previous step needs to be adjusted in order to increase the flavor. Add sugar, citric acid and L-ascorbic acid when adjusting. The ratio is 100 kg of peach pulp, 80 kg of 27% sugar solution, 0.45 kg of citric acid, and 0.07-0.2 kg of L-ascorbic acid.Homogeneous degassing 1.fermentation tank factory Homogenization is to split the pulp particles suspended in the juice into smaller particles and evenly disperse them in the juice, increase the stability of the juice and prevent delamination. The method of homogenization is to pass the coarsely filtered juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the juice pass through small holes with a diameter of 0.002-0.003 mm under high pressure to become finer particles. In production, the homogenizer of 130-160 kg/cm² is generally used.In addition, colloid mills can be used for homogenization. When the juice flows through the slit with a gap of 0.05-0.075 mm in the colloid mill, the pulp particles in the juice are impacted and rubbed by each other due to the strong centrifugal force, so as to achieve the goal of homogenization. The fruit enters oxygen, nitrogen, carbon dioxide and other gases during juice extraction. Among them, nitrogen can cause oxidation of vitamin C and pigments. Therefore, it must be degassed.Sterilization and canning The juice is heated to 95°C for 1 minute, and canned immediately while hot. Seven, seal and cool down screw the cap tightly, put the jar upside down for one minute. After sealing, it is quickly cooled in sections to about 38°C, and then stored in the warehouse. The finished fruit tea of qualified quality is pink or yellow-brown, it is allowed to be dark red, the juice is evenly turbid, and there will be particles precipitation after long-term standing, with peach juice flavor, no peculiar smell, and soluble solids of 10%-14%.
