The configuration of mango juice beverage production line: It is divided into two parts: mango puree production line and mango juice beverage production line. Mango is a seasonal fruit that ripens around May. The mango puree line can immediately make fresh mango puree, fill it in sterile large barrels and seal it, store it in a cold storage or at room temperature, and the shelf life can reach 1-2 years. When producing mango juice beverages, it can be taken out and mixed into drinks.

Concentrated mango pulp/puree processing flowchart:

Fresh mango after washing, sorting, destoning and peeling, pulping filtering, evaporating, sterilizing then filled into 220kg aseptic bags in drums. The end products of concentrated mango juice technical parameter is Brix 28-30% or 30-32%, PH value is 3.0-4.0.

Non-concentrated mango pulp/puree processing flowchart:

Fresh mango after washing, sorting, destoning and peeling, pulping, filtering, standardizing, homogenizing, vacuum degassing, sterilizing then filled into 220kg aseptic bags in drums. The end products of non-concentrated mango pulp/puree technical parameter is that Brix value is 14-22%,Total acidity: 0.3-1.1%,PH:3.2-4.0, Pulp content:≥40%.

Blended mango nectar/juice processing flowchart:

Concentrated mango puree/juice are as raw materials, after blending with water and sugar and other additives, homogenizing and degassing, and sterilizing, the end mango juice are filled into PET/glass bottles, small tin cans, and aseptic cartons.

NFC mango nectar processing flowchart:

Fresh mango after washing, sorting, destoning and peeling, pulping filtering, decanter centrifuge, disk separating, homogenizing, degassing, sterilizing then filled into small bottles, the filler is usually for the aseptic filling.

Dry mango chipsice processing flowchart:

The mango is washed, peeled, sliced, and dried to make dried mango slices. It takes 20-30 hours to complete drying for each batch of fresh mangoes. The moisture of fresh mango slices is between 80%-85%. After being dried by a heat pump dryer, the moisture of dried mango slices is about 10%-12%. The heat pump drying is completed in 5 stages: the first stage is 55℃, which is the heating stage, the second stage is 60℃, the dehumidification stage, the third stage is 62℃, the continuous dehumidification stage, the fourth stage is 58℃, cooling and dehumidifying, and the last stage 55℃, consolidate and dehumidify.

The End Products and Packaging Containers:

—Concentrated mango pulp/puree filled into aseptic bags in drums or bag in box containers.

—Non-concentrated mango pulp/puree filled into aseptic bags in drums, bag in box containers or metal cans

—Blended mango juice filled into PET/glass bottles, small tin cans, tetra paks, cartons, or other small containers.

—NFC mango juice filled into PET/glass bottles, aseptic cartons.

—Dry Mango chips/slices filled into pouches or jars.

We use the mango juice production line as a case study to introduce it

Mango Juice Production Line Process:

Raw material selection → cleaning → pulping → juicing → coarse filtration → blending → homogenization → heating → canning → sealing → sterilization → cooling

1. Raw fruit selection: Fresh and plump fruits should be selected for juicing, and rotten and contaminated fruits should be removed.
2. Cleaning: Thoroughly washing the original fruit can reduce pollution during production, and attention should be paid when juicing without peeling. Therefore, it is necessary to wash the sediment and impurities on the fruit peel with flowing water. Rinse with solution if necessary, then rinse with clean water.
3. Beating: Use a beater to mash and peel the fruit pulp, wrap it in a special fruit cloth to extract mango juice, and the juice yield can reach 70% or more. Alternatively, the cleaned fruit can be poured into a press for juice extraction, and then filtered through a scraper filter to remove the skin, seeds, and some coarse fibers.
4. Preparation: The roughly filtered mango juice is first diluted with water to a refractive index of 4%. Then mix 90 kilograms of mango juice with 10 kilograms of white sugar, continuously stirring until the sugar is completely dissolved.
5. Filtering: The prepared mango juice is filtered and separated by a centrifugal filter to remove residual skin, seeds, some fibers, minced flesh, and impurities.
6. Homogenization: The filtered juice is homogenized by a homogenizer, which can further break down the small flesh and maintain the uniform turbidity of mango juice. The homogenizer pressure is 10-12 megapascals.
7. Can filling: Heat mango juice at 85 ℃~95 ℃ and quickly flow it to the filling machine for filling and sealing. 8. Sterilization and cooling: After sealing, quickly sterilize with a sterilization formula of 5 ‘-10’/100 ℃, and then quickly cool to below 40 ℃.

Characteristics of the complete set of mango beverage equipment

1. High degree of automation: The complete set of mango beverage equipment adopts advanced automation control system to achieve automation of raw material processing, juice extraction, blending, sterilization, filling and other processes, improving production efficiency.
2. Easy to operate: The equipment design is reasonable, the operation is simple, and employees can get started after a short training.
3. Stable quality: Through strict process control, the taste and nutritional content of mango beverages are ensured to be stable, meeting consumer needs.
4. High safety: The equipment is made of food grade materials that comply with relevant hygiene standards, ensuring the hygiene and safety of mango beverages.

Key points for selecting the complete set of mango beverage equipment

1. Equipment performance: Select equipment with stable performance and mature technology to ensure stability and reliability during the production process.
2. Equipment material: Select materials that meet the requirements of food production to ensure the hygiene and safety of the equipment.
3. Capacity demand: Choose appropriate equipment models and scales based on one’s own capacity demand to avoid overcapacity or insufficient capacity.
4. After sales service: Choose equipment suppliers with good after-sales service to ensure that the equipment receives timely technical support and maintenance during use.