The sea buckthorn juice beverage production line is suitable for the processing of wolfberry and sea buckthorn, and can produce clear juice, turbid juice, concentrated juice, wolfberry powder, sea buckthorn powder, wolfberry wine, sea buckthorn beverages and other products. The production line mainly consists of equipment such as cleaning machine, elevator, air shower machine, preheating cooler, pulping machine, horizontal spiral separator, deaerator, homogenizer, sterilizer, and filling machine. The design concept of this production line is advanced and the degree of automation is high; The main equipment is made of high-quality stainless steel material, which fully meets the hygiene requirements of food processing.

Chinese wolfberry. Process flow of seabuckthorn juice production line:

Raw water – raw water tank – booster pump – multi-media filtration – activated carbon filtration – security filtration – blending – precision filtration – filling and sealing – cage loading – sterilization – cage unloading – empty tank, metal detection – air drying – coding – packing – palletizing – finished product.

Chinese wolfberry. Processing and sorting technology of seabuckthorn juice production line

The fruits transported to the factory are transported by hand, machinery, or hydraulic transmission through a sink or conveyor belt to the washing and sorting area. After removing surface impurities from fruits, they are classified manually or through electronic systems. Usually, fruit pretreatment involves the integration of a series of processes such as peeling, removing nuclei, crushing, slicing, antioxidant treatment and purification, as well as additional grading and classification.

Fruit beverage production equipment – dehydration operation

Removing moisture from fruit juice can turn it into a concentrated juice product. The specific dehydration method depends on the required product. The high quality of the product can be obtained through dehydration, color preservation, and sensory quality improvement of fresh fruits.

Chinese wolfberry. Sea buckthorn juice production equipment – sterilization and filling

Commercially sterilize fruits through a sealed sterile operating system, and then cool them to ambient temperature in a sterile state. Some fruits are refrigerated or stored at ambient temperature to suppress their impact on the fruit

2、 Raw material pretreatment

1. Cleaning. After selecting the raw materials, rinse them with clean water to remove impurities. After cleaning, rinse them in a 1% hydrochloric acid solution or detergent solution to remove residual pesticides. Rinse them in clean water and drain them.
2. Cut half to remove the nucleus. Use a cutting and excavating machine. 3. Soak for color protection. Add 0.1% of the raw materials after half cutting and half digging. Soak in a mixed solution of ascorbic acid and citric acid for color protection.

3、 Heating and pulping

The fruit chunks are heated at 90 ° C-95 ° C for 3-5 minutes to promote softening, and then beaten using a 0.5 mm diameter beater to remove the skin.

4、 Flavor adjustment

After the previous processing, the fruit pulp needs to be adjusted to enhance its flavor. Add ingredients such as sugar, citric acid, and L-ascorbic acid during adjustment. The ratio is 100 kilograms of peach pulp, 80 kilograms of 27% sugar solution, 0.45 kilograms of citric acid, and 0.07-0.2 kilograms of L-ascorbic acid.

5、 Homogeneous degassing

Homogenization is the process of splitting the suspended fruit pulp particles into smaller particles and evenly dispersing them in the juice, increasing the stability of the juice and preventing stratification.

The homogenization method is to pass the roughly filtered juice through a high-pressure homogenizer, allowing the pulp particles and colloidal substances in the juice to pass through small holes with a diameter of 0.002-0.003 millimeters under high pressure and become finer particles. Generally, a homogenizer with a capacity of 130-160 kilograms per square centimeter is used in production. Additionally, colloid mills can be used for homogenization. When the juice flows through the narrow slit with a gap of 0.05-0.075 millimeters in the colloid mill, the pulp particles in the juice collide and rub against each other due to strong centrifugal force, thus achieving homogenization. During juice extraction, fruits enter gases such as oxygen, nitrogen, and carbon dioxide. Among them, nitrogen can cause oxidation of substances such as vitamin C and pigments, as well as corrosion of tin cans. Therefore, degassing is necessary, and there are two main methods for degassing:

1. Vacuum method. Fill the juice into a vacuum container and spray it out in a mist to remove gas. The straightness obtained by the straight-line method is 685-711 mmHg or above, and the temperature is below 43 ℃.
2. Nitrogen exchange method. Juice flows from the top of an upright glass or stainless steel tube, while nitrogen is pressurized from the bottom of the tube. After the addition of nitrogen, countless small bubbles are formed in the juice, replacing the oxygen in the juice and achieving the purpose of degassing.

6、 Sterilization canning

Heat the juice to 95 ℃, maintain for 1 minute, and immediately fill the can while it is still hot.

7、 Sealed cooling

Tighten the bottle cap and invert the can for one minute. After sealing, quickly cool it in sections to around 38 ℃, and then store it in the warehouse. The contact parts of the material are all made of 304 stainless steel, which fully meets the requirements of food hygiene and safety.