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Beverage production line

Coconut milk production line

Coconut milk production line


First, the choice of raw materials

Choose peaches that are fully mature, fresh, have good flavor, rich in juice, no pests and diseases, and peaches with insufficient maturity should be matured. Tianbao Machinery is a professional juice production line and wine production line manufacturer. Welcome to consult.

Second, raw material pretreatment

1, cleaning. After the raw materials are selected, wash them with water to remove the mites, then rinse them in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinse them in clean water, and drain.

2, cut half to go nuclear. It is carried out with a cutting and half-cutting machine. 3, soaking color protection. Cut the material after half-cutting into 0.1%. Soak the color in a mixed solution of ascorbic acid and citric acid.

Third, heating beating

The fruit pieces were heated at 90 ° C - 95 ° C for 3-5 minutes to promote softening, and the pulp was removed by a beating machine with a pore size of 0.5 mm.

Fourth, flavor adjustment

The pulp that has been processed in the previous step needs to be adjusted in order to increase the flavor. Add ingredients such as sugar, citric acid and L-ascorbic acid during adjustment. 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.

Five, homogeneous degassing

Homogenization is to evenly disperse the pulp particles suspended in the juice into smaller particles and uniformly disperse in the juice to increase the stability of the juice and prevent delamination.

The homogenization method is to pass the coarsely filtered juice through a high-pressure homogenizer, so that the pulp particles and the colloidal substance in the juice pass through the small holes having a diameter of 0.002-0.003 mm under high pressure to become finer particles. A homogenizer of 130-160 kg/cm 2 is generally used in production. In addition, a colloid mill can be used for homogenization. When the juice flows through the slit of the colloidal grinding gap of 0.05-0.075 mm, the pulp particles in the juice are impacted and rubbed by the strong centrifugal force, thereby achieving the purpose of homogenization. When the juice is juiced, it enters gases such as oxygen, nitrogen and carbon dioxide. Among them, nitrogen can cause oxidation of vitamin C and pigments, and corrosion of tinplate cans. Therefore, degassing must be carried out, and there are two main methods for degassing:

1. Vacuum method. The juice is placed in a vacuum container, and the juice is sprayed in a mist to degas. The straight space method takes a straight space of 685-711 mm Hg or more and a temperature of less than 43 °C.

2. Nitrogen exchange method. The juice flows from the top of the cylinder of an upright glass or stainless steel cylinder and the nitrogen is pressed from the bottom of the cylinder. After the addition of nitrogen, numerous small bubbles are formed in the juice, which replaces the oxygen in the juice to achieve the purpose of degassing.

Six, sterilization canning

The juice is heated to 95 ° C for 1 minute and immediately hot-filled.

Seven, sealed cooling

Tighten the cap and invert the can for one minute. After sealing, it is quickly cooled in sections to about 38 ° C, and then stored in storage.

The finished quality fruit tea is pink or yellowish brown, allowing dark red color; the liquid juice is evenly turbid, and there are particles precipitate after standing for a long time; it has peach juice flavor and no odor; soluble solids reach 10%-14%