carrot juice line from Shanghai factory
Work flow:
Carrot cleaning → peeling → cutting → blanching → beating → enzyme reaction → inactivating enzyme → juice extraction → filtration → sterilization → cooling → filling → clear juice products
Introduction:
1, raw material selection
2, peeling: there are chemical peeling and artificial peeling method. The lye peeling method is generally used in the production, the concentration of the alkali solution is 2%-4%, the temperature is 70-95 ° C, and the cooking time is 1-3 min. Then rinse with water and trim the slices.
3. Hot blanching: The main function of this process is to inactivate the enzyme activity, prevent browning of the enzyme, soften the raw material structure, and increase the juice yield. A small amount of citric acid, acetic acid or vitamin C is added to the pre-cooking liquid to maintain the color and stability of the raw material.
4. Enzyme treatment: adding enzyme preparation in the production of fruit and vegetable juice can significantly improve the juice yield and pressing performance of fruits and vegetables. Commonly used are pectinase, cellulase, hemicellulase and the like. The commonly used temperature is at 90 ° C, when the action is 5-10 min
5. Dispensing: The main consideration is the flavor and price factor of the product. Commonly used sweeteners are sucrose, glucose, maltitol, cyclamate, licorice, etc., acidity regulators are citric acid
6. Homogenization, degassing: The purpose of homogenization is to further break and refine the suspended particles in the carrot, so that the pectin is evenly distributed in the juice to prevent delamination.
7. Sterilization: The purpose of sterilization is to kill the activity of pathogenic bacteria and inactivated enzymes. Including cold sterilization and thermal sterilization, thermal sterilization mainly uses high temperature short-time sterilization and ultra-high temperature instant sterilization
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