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Help CenterAutomatic Carrot Juice PUREE PASTE Production Line
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Processing Technology of Bottled Carrot Juice 1. Water treatment through activated carbon treatment, ion exchange and reverse osmosis treatment, purification of water quality, to meet the standards for drinking water. 2. The water in the sugar-melting pot is heated to 60-8 ° C, then sugar is added, heated to a boil, filtered and clarified. The optimum concentration of sugar is 60-70% . 80 °C for 13-15 min. Full set of carrot juice production line equipment, small carrot deep processing equipment manufacturers 3.5% . In the mixing tank, the sugar solution, water and concentrated carrot juice are added into the mixing tank according to the soluble solid content of the mixture, which is 12-15% , and the total acid content is 0.3-0.6% , homogenize after full stirring. Four. The homogeneous mixture liquid is homogeneous under the pressure of 60-70 ° C and 18-20 mpa. 5. After sterilization, the prepared beverage was quickly heated to 135 ° C, kept for 34 seconds, and canned while hot. 6. Can, sealed to the volume of 3350 ml glass bottles do can container. When Hot Canning, the temperature of material liquid is not less than 85 ° C. Seven. After the second sterilization and cooling and sealing, the beverage was sterilized by 100 ° C steam for 10-15 min and cooled to 38 ° C. 8. The finished products after sterilization and cooling were stored in the warehouse and kept for seven days and nights at room temperature of not less than 20 °C. when the temperature exceeds 25 °C, it can be shortened to five days and nights. After heat preservation, carry out inspection, eliminate substandard products, observe appearance and carry out inspection of relevant items.
The characteristics of carrot juice production line are as follows: 1. Heating makes the cell protoplasm protein coagulate, changes the cell semi-permeability and softens the pulp. The pectin hydrolyzes, reduces the viscosity of the juice, thus enhances the juice yield. Treatment Conditions: 60-70 ° C/15-30 min. 2, turbid carrot juice in the production of special requirements, mostly used for glass bottle packaging products, tinplate products are rarely used. Frozen Carrot Juice and carrot juice concentrate do not need to be homogenized. 3. There is a lot of oxygen in carrot juice, which will destroy the VC in carrot juice, and react with all kinds of components in carrot juice, which will worsen the aroma and color, and cause the inner wall of tin can to corrode. It is more pronounced when heated. Vacuum degassing method and nitrogen exchange method are often used. 4. The principle of selection of sterilization process: to kill microorganisms, but also to minimize the impact on product quality. The most commonly used method is high temperature and short time (93 ± 2 ° C/15 ~ 30 s) . Sterilization filling: high temperature filling (hot filling) and low temperature filling (cold filling) . Almost all fruit drinks, except paper containers, are filled hot (due to full volume filling, the volume of carrot juice decreases after cooling, and a certain degree of vacuum is formed in the container) .
By juicing and pulping carrots, mainly through a series of production processes to take out the juice of carrots, according to the proportion of water, flavor and other accessories, and then through filtration, homogenization, degassing, sterilization, the finished juice drinks were hot-filled, sealed and sterilized twice, and then a series of packaging operations, including labeling, marking, carton packaging, etc. . Carrot is rich in nutrition, widely source and low price, because it contains rich carotene (vitamin A source) and people pay attention to. Especially in the production of vegetable juice drinks, it is its rich nutrition, easy to reconcile the taste, bright color shows its importance. Change the previous dominance of tomato and vegetable juice, carrot juice and carrot juice as the composition of mixed vegetable juice is increasing.
The conventional process is as follows: after cleaning, the carrot is peeled by compound phosphate method (4% compound phosphate, 93 ~ 95 ° C for 3 min) , rinsed by water, the difficult parts are removed and cut into 0.5 cm lumps, the blanching condition was 100 ° C, the mixture of 0.5% citric acid and 0.3% ISOVC was kept for 5 min. Drain and cool immediately with tap water, press juice by juice juicer according to material-liquid ratio 1:1.5, filter six layers of gauze to obtain carrot juice.
A whole, the automatic juice beverage production line mainly includes the following equipment: water treatment equipment, juice beverage ingredients, filtration, homogenization, degassing, sterilization equipment, glass bottle three-in-one hot filling equipment, automatic cover machine, lid disinfection equipment, conveyor line, inverted bottle sterilization equipment, spray sterilization cooling equipment, strong blow-dry equipment, label equipment, spray code equipment, carton packaging equipment, CIP pipeline cleaning system.
It is suggested that manufacturers configure a steam boiler, using steam as a heating source, relative to electricity can reduce costs. Among them sugar pot, batching pot, heat preservation pot are three-layer insulation, heating fast, heat loss is small. As long as it is a fruit juice drink, the basic configuration of homogenizer, commonly used 25 MPA pressure, to prevent the drink precipitation layer, especially plastic bottles and glass bottles, from the appearance can be seen, the cans don't have much to do with the boxes on the roof. The Vacuum Deoxidizer is used to remove the air component in the beverage, reduce the oxidation rate of the beverage, increase the shelf life, and at the same time, in the pressure difference environment, the foam produced by the impact of the beverage will automatically burst, for subsequent filling operation.
Can complete the bottle flushing, hot filling, sealing. The fruit juice filling machine has no heating function to the drink itself, and there is a temperature detector in the liquid cylinder to send a signal to the PLC, which is higher than the set temperature, such as 85 degrees, the fruit juice three-in-one filling machine can run normally, below this setting temperature, the juice filling machine immediately stops working, all the materials inside the liquid cylinder are sucked into the reflux tank, and then the sterilization machine at the front section of the beverage pump is used to sterilize again. In a word, is to ensure that the juice drink 85 degrees filling. There are technical statistics, at this temperature, bacteria can not breed, so to ensure the safety of production. It should be noted that before sealing, it is necessary to remain in the mouth of the bottle screw juice material washed away, so as to prevent the growth of bacteria.
The back end also needs to be equipped with an inverted bottle sterilizer, a spray sterilizing and cooling device, which uses the temperature of the juice drink to kill the bacteria inside the bottle cap. In order to sterilize more thoroughly, the second pasteurization is carried out by using a tunnel type, 75 degrees, sterilization time about 30 minutes. Fruit juice drink at high temperature for a long time, will affect the taste, nutrients will be missing. After these processes are strictly controlled, the taste and shelf life of fruit juice drinks will be guaranteed. The rest is a series of packaging operations, including a strong dryer, inkjet printer, labeling machine, Carton packaging machine.
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