Orange Juice Processing Machine , Concentrated Pineapple Juice Processing Line

Material selection, cleaning, cutting, peeling, juice extraction, filtration, degassing, sterilization, cooling, enrichment, and bottling,

2. Key points of operation.

(1) raw material selection: choose two fruit and a small fruit, or produce leftovers from canned fruits and preserved fruits, and make full use of other fruits that can not be processed. Remove the rotted fruit, the disease and the fruit and fruit. The maturity is over 80%.
(2) cleaning, cutting edge, dirt, peel wash cut end surface of the peel, remove the skin.
The pineapple is squeezed in a spiral juicer, and the fruit residue after the first extraction can be added a little more water to increase the juice yield.

(4) the filter is first filtered by a scraper filter with an aperture of 0.5 millimeters to remove coarse fibers and other impurities. The sieve is used as the 120 purpose horizontal centrifugal filter for fine filtration to remove all suspended solids and easy to precipitate colloidal particles.
(5) degassing is degassed under a vacuum of 64~87 kPa, and then the degassed juice is sucked out at the outlet by a screw pump.

(6) sterilization syrup by instant sterilization method. The temperature is (93 + 2) centigrade for 15~30 seconds.
The juice is cooled in the heat exchanger, and the heat exchange between the germicidal juice and the original juice is made, and the germicidal juice is cooled to about 50 C, and the original juice is preheated at the same time.

(7) the juice is cooled in the heat exchanger.
The concentration of sodium benzoate is added to the juice of 0.5 grams per kilogram, and is concentrated in the vacuum thickener. The vacuum degree is controlled at about 85 thousand PA, the temperature is 48~55 C, and the steam pressure is 50~150 kPa at the temperature of

8). When the total sugar content is up to 57.5% to 60% (converted sugar meter), the pot is ready.
(9) prior to bottling bottling bottle and other containers for cleaning and disinfection. When the fruit juice is cooled to the temperature that the bottle can bear, it is bottled and sealed in the sterile room, removing the moisture outside the bottle, labeling and storing it. 3. quality standard
The fruit juice has a semitransparent light yellow to brown yellow, and after 6 times the diluted fruit juice, it has a similar fragrance to pineapple juice, without a bitter taste and no odor.
The total acidity (2) reached 57.5% to 60%, the total acidity (with crystal citric acid) was above 31%, the content of sodium benzoate was not more than 0.1%, the content of heavy metals was less than 3 mg / kg, copper less than 10 mg / kg, and tin less than 200 mg / kg.