Stainless steel coconut juice production line equipment
Time：2021-04-07 15:24 Browse：277
Stainless steel coconut juice production line equipment. Formula
Concentrated coconut milk 100 kg, casein sodium 5kg, xanthan gum 1kg, isovittin sodium 500 g, sucrose 40 kg, sodium cyclamate 1kg, sodium citrate 500 g, maltol 2G, flavors proper, add water 1000 kg.
Coconut milk concentrate was prepared by high pressure homogenization, colloidal grinding and low temperature vacuum concentration. The physical and chemical indexes were as follows: protein 3.5% ≤ 4.5%, fat 27.0% ≤ 35.0%, total sugar (sucrose) ≤ 40%, total solids ≥ 75%.
Jingjiang Weineng Machinery Manufacturing Co., Ltd
Concentrated coconut milk hot water dissolving additive processing and high speed mixing, fine grinding, homogenization, preheating, filling, sterilization, inspection, marking, finishing, filling, filling, sterilization.
---Operation points
The main results are as follows: (1) hot water dissolving: coconut milk concentrate coagulates at room temperature, dissolves in hot water at about 70 ℃ for standby.
If coconut juice is used, it should be made: shelling, soaking meat, soaking and refining, filtering and mixing, etc. Shelling for meat: generally, the method of eating coconut milk is to use a sharp knife to cut the peel, tear the coconut skin, wash the exposed spherical nuts, poke two coconuts with bamboo chopsticks and other sharp objects, suck out the coconut milk or pour out the coconut milk, and then divide the coconut shell into two parts. The coconut meat is attached to the shell wall, with milky milk fat, crisp lubrication and sweet entrance, you can use a special knife handle Scrape off the white coconut. Coconut shell is divided into two parts, coconut attached to the shell wall, milk white cream, crisp lubrication, the entrance fragrance, white coconut can be scraped off with a special knife. Soaking, grinding and filtering of coconut meat: the coconut meat was rinsed and soaked in 60 ℃ / 80 ℃ hot water for 10 ~ 20 min. After soaking, the pulp was broken and ground, and the amount of water added was 2.5 times that of coconut. The soaked water can be used to grind the flesh with coconut. Using hot water grinding method, the temperature is 60 × 80 ℃, which can be used for two grinding, one rough grinding and one fine grinding. Hot water soaking and twice grinding can improve the extraction rate of coconut milk protein. The granularity of coconut meat should be fine, which has a great influence on the extraction rate of protein, and the granularity is too small to filter. Coconut (coconut residue) can be washed with water to recover the remaining water-soluble protein. Mixing: sweetener, emulsifier and emulsion stabilizer are added to the filtered coconut milk. It can also be used for aspartame, stevioside and other sweeteners. Emulsifiers are commonly used in fatty acid esters and sucrose fatty acids. Emulsifiers can be used alone or in combination. 30% in high dose group.
Carrageenan and xanthan gum can be used as stable thickeners, and their dosage is generally 0.03% ≤ 0.05%. When blending, all kinds of ingredients and additives should be added in a certain order, and should be continuously stirred for 3 ~ 5 min. In order to prevent the pH value from approaching its isoelectric point, a pH regulator can be added appropriately.
(2) Additive treatment: according to the formula requirements, all kinds of additives are weighed, emulsifiers are treated separately, and other additives are mixed.
(3) Mixing and high-speed stirring: the dissolved concentrated coconut milk is mixed with the additive after treatment, and the high-speed stirring is 5 min to make it mix evenly.
(4) Blending: add treated water and sugar solution to meet the product quality requirements.
(5) Precision grinding: adjust the coal mill to a small gap, and grind the material liquid once through colloid.
(6) Homogenization: homogenization is carried out in two stages, the homogenization pressure is 30 MPa, and the second stage homogenization pressure is 35 MPa.
(7) Preheating filling: the constant temperature of the liquid is 75 ℃, and the cap is filled quickly.
(8) Sterilization: constant temperature 121 ℃, time 10 min, according to the equipment conditions as far as possible to shorten the heating and cooling time.
(9) Cleaning equipment
