Blueberry, blackberry, mulberry, strawberry, raspberry, red bayberry, cranberry processing machine and production line can produce clear juice, turbid juice, juice concentrate, fruit powder, fruits jam and other products.The production line mainly consists of bubbling washing machine, elevator, checking machine, air bag juicer, enzymolysis tank, decanter, ultrafilter, homogenizer, degassing machine, sterilization machine, filling machine, Standard machine and other equipment components. This production line is designed with advanced concept and high degree of automation; The main equipment is all made of high-quality stainless steel, which fully meets the hygienic requirements of food processing.
* Processing capacity from 3 tons / day to 1500 tons / day.
* Can process similar characteristics of fruits, such as blueberries, blackberries, raspberries, strawberries and other berries.
* Machinable fresh fruit and frozen fruit
* Juicers with airbags juice, nitrogen can be filled for protection, anti-oxidation; Juice rate, juice quality is good.
* Pasteurization, can well maintain the color and aroma of the original fruit
* By enzymatic hydrolysis and ultrafiltration, to obtain clear and translucent juice products.
* High degree of automation of the entire line, without using a lot of manpower.
* Comes with cleaning system, easy to clean.
Blueberry, blackberry, mulberry, strawberry, raspberry, red bayberry, cranberry processing machine and production line package: glass bottle, PET plastic bottle, zip-top can, aseptic soft package, brick carton, gable top carton, 2L-220L aseptic bag in drum, carton package, plastic bag, 70-4500g tin can.
Blueberry, blackberry, mulberry, strawberry, raspberry, red bayberry, cranberry processing machine and production line craft:
Choose fresh and mature raw materials and rinse with water twice.
First class fruit: green red grain ≤ 5%, rotten fruit ≤ 5%, inclusion ≤ 3%;
Second class fruit: green red grain ≤ 6%, rotten fruit ≤ 8%, inclusion ≤ 5%.
Physical and chemical indexes: sugar content ≥ 0.04g/ml, total acid ≥ 25g / kg, volatile acid ≤ 3 × 10-4g / ml.
Cleaning: before juicing, the juice should be cleaned thoroughly and the rotten and moldy parts should be removed. Because the raw materials are often pressed with skin, if not cleaned, dust and dirt will be brought into the juice and affect the quality. The optimum flow rate of the nozzle is 20L / min-23l / min, and the distance between the nozzle and the fruit is 17cm-18cm.
It is necessary to crush the juice before squeezing to form the crushing and pressing process to improve the juice yield of raw materials.
The juice is extruded by external mechanical pressure. According to the requirements of bioengineering enzymolysis and juicing technology, the equipment matching design and equipment selection of the juice extraction and separation system were carried out; and a cold storage was built to extend the juicing period of wild blueberry berries from 30 days synchronous with the picking period (the picking period is July and August every year), and to 45-60 working days, which significantly improved the equipment utilization rate and economic benefits of this concentrated juice production line.
Remove the coarse particles or suspended particles dispersed in the juice. The size of the filter hole is about 0.5mm.
The pectin contained in the juice will make the juice turbid, in addition, it can protect other substances and hinder the clarification of the juice. Pectinase is used to hydrolyze the pectin in fruit juice, so that other substances in the juice lose the protection of pectin and precipitate together to achieve the purpose of clarification. Generally, the dosage of enzyme preparation is 0.2% – 0.4% of the fruit juice quality, and the temperature is controlled at 50 ℃ for 3-4 h.
Color protection, enzyme inactivation and sterilization
The wild blueberry fruit is rich in antioxidant components VC, VE and β – carotene. In addition, it also contains a variety of water-soluble natural anthocyanins, which have a very good curative effect on many ophthalmic diseases. Therefore, it is necessary to use color protection and enzyme inactivation technology to maximize the retention of active substances in the process of processing. Sterilization is to kill microorganisms to prevent spoilage, the other is to inactivate enzyme activity to prevent the occurrence of various adverse changes. Ultra high temperature instantaneous sterilization was used.
In this way, the concentration time can be shortened and the color and flavor of the juice can be maintained. After concentration, some of them are stored and sold as concentrated juice, and some are used as nutritional drinks.