Select fully - ripe, fresh, good - flavored, juicy fruits without diseases and pests. Immature fruits should be ripened after harvesting.
- Cleaning: After selecting the raw materials, wash the fruits with clean water to remove the fuzz. Then rinse them in a 1% hydrochloric acid solution or a detergent solution to remove the residual pesticides, and then rinse them again in clean water and drain.
- Halving and Pitting: Use a halving and pitting machine to perform this operation.
- Color Preservation by Soaking: Immerse the halved and pitted raw materials in a mixed solution of 0.1% ascorbic acid and citric acid for color preservation.
Heat the fruit pieces at 90 - 95°C for 3 - 5 minutes to promote softening. Then pass them through a pulping machine with a 0.5 - millimeter aperture to remove the peels.
To enhance the flavor of the fruit pulp obtained from the previous step, adjustments are required. Add ingredients such as granulated sugar, citric acid, and L - ascorbic acid during the adjustment. The proportion is as follows: for every 100 kg of peach pulp, add 80 kg of 27% sugar solution, 0.45 kg of citric acid, and 0.07 - 0.2 kg of L - ascorbic acid.
- Homogenization: The purpose of homogenization is to break the suspended pulp particles in the fruit juice into smaller particles and disperse them evenly in the juice, increasing the stability of the juice and preventing stratification. The homogenization method is to pass the coarsely filtered fruit juice through a high - pressure homogenizer. Under high pressure, the pulp particles and colloidal substances in the juice pass through small holes with a diameter of 0.002 - 0.003 mm to become finer particles. In production, a homogenizer with a pressure of 130 - 160 kg/cm² is generally used.
Another way is to use a colloid mill for homogenization. When the fruit juice flows through the narrow gap of 0.05 - 0.075 mm in the colloid mill, the pulp particles in the juice are impacted and rubbed against each other under the strong centrifugal force, thus achieving the purpose of homogenization.
- Degassing: During the juicing process, gases such as oxygen, nitrogen, and carbon dioxide enter the fruit juice. Among them, nitrogen can cause the oxidation of substances such as vitamin C and pigments. Therefore, degassing is necessary.
Heat the fruit juice to above 100°C, and perform instantaneous sterilization at above 125°C for only 6 - 7 seconds. Then immediately can the juice while it is hot.
Screw on the bottle caps tightly and invert the cans for one minute. After sealing, rapidly cool the cans in stages to about 38°C, and then store them in the warehouse. A qualified fruit tea product is pink or yellow - brown, allowing a dark - red tint. The liquid is uniformly turbid, and there may be particle precipitation after long - term standing. It has the flavor of peach juice, no off - flavor, and the soluble solids content reaches 10% - 14%.
Cleaning → Conveying → Juicing → Filtration → Enzyme Inactivation → Pasteurization → High - Temperature Short - Time Sterilization → Aseptic Filling → Inverted - Bottle Sterilization → Spray Cooling → Air Drying → Coding → Boxing → Finished Product. The equipment is multi - functional and can be used for various purposes. It is suitable for filling and sealing various liquids and different bottle types. It can be used for the hot filling of various beverages such as tea drinks, coffee drinks, soy milk drinks, and fruit juice drinks, as well as for filling glass bottles and polyester bottles.
Due to the continuous expansion of market demand, high production efficiency is required for enterprises. Therefore, many beverage companies have upgraded their fruit juice beverage production line equipment or added new production lines. This also provides opportunities for the production enterprises of fruit juice beverage production lines, enabling us to gain a foothold in the high - end market.
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