Semi automatic coconut juice production line
Time：2021-04-07 15:04 Browse：277
Characteristics and efficacy of coconut juice beverage:
1. Coconut juice is extracted from palm fruit. Fruit juice is clear as water, sweet, crystal clear, cool and thirst quenching. A good coconut, about two cups of water, contains two teaspoons of sugar, as well as protein, fat, vitamin C and calcium, phosphorus, iron, potassium, magnesium, sodium and other minerals, is a nutritious drink. In addition, coconut juice is as clear as water, sweet, crystal clear and transparent, which is an excellent cooling and thirst quenching product. Coconut milk and coconut meat are rich in nutrients. Coconut juice is as clear as water, sweet and delicious. Coconut has a good cooling effect in summer. Coconut milk also has a strong heart, insect repellent, antiemetic, diarrhea and other effects.
2、 Coconut Coconut juice is rich in potassium, magnesium and other minerals, and its composition is similar to that of intracellular fluid, which can correct dehydration and electrolyte disorder and achieve swelling effect; coconut meat and coconut juice can kill intestinal parasites, and drinking coconut meat can drive away ginger filariasis and tapeworm. Clinical use is not only reliable, but also has no side effects, so it is an ideal insecticidal food; in addition, coconut juice contains sugar, fat and protein Quality, vitamins and a large number of essential trace elements for the human body, often drinking, can enhance human strength, replenish intracellular fluid, expand blood volume, moisten the skin, has a beauty effect.
Production technology of coconut juice production line
Raw material selection, pretreatment, heating, beating, seasoning, uniform degassing, water tank sealed cooling.
[raw material selection]
Jingjiang Weineng machinery suggests to select the fully mature, fresh, delicious, juicy, disease-free peach fruit, clear the pests or rotten parts in the fruit, so that the mature peach fruit can pass through after ripening.
[raw material pretreatment]
1. Cleaning. After the selection of raw materials, wash the hair with clean water, wash and rinse with 1% hydrochloric acid solution or detergent solution to remove pesticide residues and rinse clean water.
2. Cut and enucleate. It was carried out by cutting and digging machine.
3. Soak and protect the color. After cutting and digging, the raw materials were soaked in 0.1% isoascorbic acid and citric acid to protect the color.
Hot beating
At 90 ℃ and 95 ℃, the fruit was heated for 3 minutes, softened for 5 minutes, and the peel was taken out with a 0.5mm beater.
[seasoning]
After the later treatment, the pulp needs to be adjusted to increase flavor. When adjusting, sugar, citric acid and L-ascorbic acid (vitamin C) were added. The proportion was 100 kg peach pulp, 80 kg 27% sucrose solution, 0.45 g citric acid and 0.07 kg L-ascorbic acid.
[homogeneous]
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. 130 kg / cm2 equalizer is generally used in production.
[degassing]
When fruit is squeezed into oxygen, nitrogen and carbon dioxide, oxygen will cause oxidation of vitamin C and pigments, so tinplate will be corroded, so it must be dehydrated. The juice is put into a vacuum container, and the juice is sprayed out in the mist and evaporated. The vacuum degree obtained by vacuum method is 5.13 ≤, 5.33pa, and the temperature is lower than 43 ℃.
[sterilization and canning]
The juice was heated to 95 ℃ for 1 minute and then canned while it was hot.
