With the strengthening of people's health consciousness, fruit juice, jam production line equipment production product is its low alcohol liquor, the characteristic of high nutrition, good taste, and more and more recognized by many consumers and accept, juice sauce production equipment is according to the category of the material, the differences of chemical composition, mechanical properties, the reasonable material selection, after processing, CNC processing, ensure the tolerance matching, Quality control point, meet the long-term high temperature state, durable and stable performance.

Fruit juice and jam production line equipment adopts microgravity negative pressure filling technology, filling more quickly, stable, accurate, equipment is equipped with a perfect reflux system, to avoid beverage secondary pollution and oxidation; It can meet the technical requirements of hot filling below 95℃, and is equipped with CIP cleaning system, which can clean the liquid cylinder, pipeline and other liquid contact places.

Key points of juice and jam production line operation:

1. Selection of raw materials. Raw materials for juice preparation should be soft fruits with higher maturity, and fermented and unripe fruits should be eliminated.

2. Cleaning. Washing of raw materials before juicing is an important measure to reduce pollution, especially when juicing with skin. Therefore, the skin must be washed with running water to remove sediment and impurities. If necessary, rinse with potassium permanganate solution, and then rinse with water.

3. Beating. Using beater to beat the pulp and remove the skin, the fruit pulp is wrapped with cloth to squeeze the juice, and the juice yield can reach more than 70. Or pour the washed fruit into the press for juice, and then filter the peel, seeds and some coarse fiber through the scraper.

4. The deployment. After coarse filtration, dilute the juice with water until the refractive index is 4%. Then mix 9kg fruit juice and 10kg sugar, stirring constantly until the sugar dissolves completely.

5. Filter. The prepared fruit juice is filtered and separated by centrifugal filter to remove residual peel, seed, part of fiber, broken flesh and impurities.

6. Homogeneous. The filtrated juice can be homogenized by homogenizing machine to further break the fine pulp and keep the uniform turbid state of juice. The homogenizer pressure is 10 ~ 12 mpa.

7. Canned. The juice is heated, canned at a temperature of not less than 80℃ and quickly sealed.

8. Sterilization cooling. After sealing, sterilization is carried out quickly. The sterilization mode is 5 '-1O' /1OO℃, and then it is cooled quickly to below 40℃.