Mango juice is sweet and sour, rich in vitamins. It has good antioxidant function, can delay aging, improve immunity, clean liver, kidney and blood. It is a well deserved health care product. Mango juice is delicious and common in the market. But do you know how mango juice is sold in the market produced by the factory? What equipment is required?
The large-scale production of mango juice requires mango juice processing machines. Mango juice processing plant is mainly composed of cleaning, air drying, beating, homogenizing, degassing, mixing, sterilization and filling equipment. The design concept of the production line is advanced and the degree of automation is high; The main equipment is made of high-quality stainless steel, fully meeting the hygienic requirements of food processing.
1. Mango cleaning: Mango enters the water tank and is rolled, cleaned and transported under the action of high-pressure water flow and strong bubbles. The sediment washed from the mango surface sinks to the bottom.
2. Air drying of mango: natural air drying, large air volume, low fan noise, good drying effect, adjustable equipment speed, stable transmission and high efficiency;
3. Mango pulping: Mango pulping machine is an indispensable equipment for mango juice processing plants, which can realize automatic pit removal, slag discharge and pulping treatment;
4. High pressure homogenization: The purpose of homogenization is to split the pulp particles suspended in the mango pulp into smaller particles, and evenly disperse them in the mango juice to increase the stability of the juice and prevent stratification.
5. Colloid mill: When the juice flows through the colloid mill with a gap of 0.05-0.075mm, the pulp particles in the mango juice will rub against each other due to the strong centrifugal force, so as to achieve the purpose of homogenization;
6. Degassing: in order to avoid or reduce the oxidation of mango juice components, prevent the color and flavor of mango juice from changing, prevent suspended particles from adsorbing gas and suspending on the liquid surface, and prevent foaming during canning and sterilization to ensure heat exchange. In order to improve efficiency, mango juice must remove excess oxygen;
7. Preparation: The mango pulp treated in the previous step needs to be adjusted to increase the flavor. When adjusting, add sugar, citric acid and L-ascorbic acid.
8. Sterilization: The sterilization of mango juice can not only eliminate putrefactive bacteria, but also inactivate the chemicals and enzymes separated from mango juice.
9. Filling: The mango juice is heated to 85 ℃ - 95 ℃ and quickly flows into the filling machine for filling and capping.
We integrate international advanced technology and combine the characteristics of market investment to form a solution for mango juice processing production line. According to the investment situation and actual production requirements of the company, we can design the project of the customer case by case, and provide the customer with the turnkey project of the mango juice processing plant.
