Processing technology of automatic pear juice production lin
Time：2021-04-07 15:00 Browse：277
Processing technology of pear juice production line:
1、 Selection of raw materials:
Jingjiang Weineng machinery suggests that peach fruits with complete maturity, fresh, good flavor, rich juice and no diseases and pests should be selected, and those with insufficient maturity should be ripened after ripening.
2、 Pretreatment of raw materials:
1. Cleaning. After selecting the raw materials, rinse the hair with clean water, and then rinse with 1% hydrochloric acid solution or detergent solution to remove pesticide residues and rinse the water.
2. Cut half to remove the core. Use a half cutter. 3. Soak and protect the color. After half digging, add 0.1% of the raw material. Soak in the mixture of ascorbic acid and citric acid to protect the color.
3、 Heating beating:
The fruit was heated at 90 ℃ - 95 ℃ for 3 minutes and softened after 5 minutes. The pulp was polished with a beater with a diameter of 0.5 mm to remove the peel.
4、 Seasoning:
After treatment, the pulp needs to be adjusted to increase flavor. The proportion of sugar, citric acid and L-ascorbic acid was 100 kg of peach pulp, 80 kg of 27% sucrose solution, 0.45 kg of citric acid and 0.07 kg of L-ascorbic acid.
5、 Even degassing:
Homogenization is to divide the pulp particles suspended in the juice into smaller particles and evenly disperse them in the juice, so as to improve the stability of the juice and prevent stratification.
The homogenization method is to homogenize the coarse filtered juice by using a high-pressure homogenizer, so that the pulp particles and colloidal substances in the juice become smaller particles through a small hole with a diameter of 0.002 ≤ 0.003 mm under high pressure. 130 kg / cm2 homogenizer is generally used in production.
In addition, colloid mill can also be used for homogenization. When the juice flows through the slit with a gap of 0.075.05 ≤ 0.075 mm, the pulp particles in the juice collide with each other due to the strong centrifugal force, so as to achieve the purpose of homogenization.
When fruit is compressed into oxygen, nitrogen and carbon dioxide, nitrogen can cause oxidation of vitamin C and pigment, as well as corrosion of tinplate. Therefore, there are two main ways of development.
1. Vacuum method. The juice is put into a vacuum container, and the juice is sprayed out in the mist and evaporated. The straightness obtained by linear space method is 685 ≤ 711 mm and the temperature is less than 43 ℃.
2. Nitrogen exchange method. Juice flows into nitrogen from the bottom of a vertical glass or stainless steel tube. After adding nitrogen, numerous small bubbles were formed in the juice, which replaced the oxygen in the juice to achieve the goal of degassing.
6、 Sterilization and canning:
Heat the juice to 95 ℃ for 1 minute.
7、 Seal cooling:
Tighten the cap and turn the jar upside down for one minute. After sealing, it is quickly cooled to about 38 ℃ and then stored.
The qualified fruit tea product is pink or yellow brown, which is allowed to be dark red. The liquid juice is turbid and uniform. After a long stay, the particles precipitate. It has peach juice flavor and no peculiar smell. The content of soluble solids reaches 10% ≤ 14%.
