I. Characteristics of fruit juice beverage production line

1. Multi-purpose: The system completely simulates industrial production and is the reproduction of industrial production lines. It can not only be used for teaching and demonstrating the whole production process, but also for the research of process formula, taste screening, additive application and sample production.

2. System integrity: For clear juice, turbidized juice, concentrated juice, jam and other products, from cleaning, lifting, fruit detection, crushing, juicing, preheating enzyme, enzymatic hydrolysis, filtration, concentration, deployment, degassing, homogenization, sterilization, filling, until the final product packaging complete production line system.

3. Independence of key equipment: Considering the research of the process, some equipment can be matched in the system, but also can be used independently, without auxiliary facilities. And be as independent as possible in energy supply to save energy.

4. Low productivity design, saving one-time input of raw materials, convenient material preparation during the test process, especially suitable for college customers and enterprise R & D department to do product process research, but also for long-term mass production.

5. Considering the characteristics of the system, the geographical location of the laboratory and the limited energy supply, the energy consumption design of the system is more reasonable and convenient.

6. The pipeline is arranged neatly, taking full account of the need to demonstrate to visitors, and each operating system unit can be its own system.

7. Advanced process design, excellent equipment manufacturing quality and engineering installation quality ensure the excellent design of the whole system, compact structure, beautiful appearance, reasonable layout and routing.

Two, fruit juice beverage production line equipment composition

* Pure water mineral water equipment

* Cleaning and crushing juicing equipment

* Equipment for extraction, concentration and blending

* Filtration, separation and clarification equipment

* homogeneous emulsifying sterilization equipment

* Bottle making and bottle management equipment

* Bottle filling and sealing equipment

* Set of label coding equipment

* Packaging, palletizing and conveying equipment

* Pipe fittings, valves and other equipment

Iii. Process flow of fruit juice beverage production line

Raw material selection → cleaning → beating → juicing → coarse filtration → blending → homogenization → heating → canning → sealing → sterilization → cooling

1. Selection of raw fruit: fresh, plump and high-quality fruit should be selected for juice raw fruit, and rotten and contaminated fruit should be eliminated.

2, cleaning: thoroughly wash the original fruit is to reduce the pollution brought by production, do not peel juice should pay more attention to. Therefore, it is necessary to wash the sand and impurities from the peel with running water. If necessary, rinse with potassium permanganate solution, and then rinse with water.

3, beater: beater beater peel, pulp with special fruit cloth wrapped juice, juice rate up to 70 and more. Or pour the washed fruit into the press for juice, and then filter the skin, seeds and some crude fibers through the scraper filter.

4. Deployment: Add water to dilute the juice after coarse filtration to 4% refraction. Then mix 9kg of fruit juice to 1kg of sugar, stirring constantly until the sugar is completely dissolved.

5. Filtration: The prepared juice shall be filtered and separated by centrifugal filter to remove the residual peel, seeds, some fibers, crushed pulp and impurities.

6. Homogenization: The filtered juice is homogenized by the homogenizer, which can make the fine pulp further broken and keep the uniform turbidified state of the juice. Homogenizer pressure is 10 ~ 12 mpa.

7. Canning: Heat the juice 85℃~95℃ and quickly flow to the filling machine for filling and capping.

8, sterilization cooling: after sealing rapid sterilization, then rapid cooling to 40℃ below.