Yogurt Production Line Processing Equipment Goat Milk and Camel Milk Production Line Small Milk Production Line

Raw material selection-+washing-+pulping-+juice-+coarse filtration-+mixing-+homogenization-+heating-+canning
+sealing-sterilization-+cooling

1.The original fruit selection

the original cause of the juice should be fresh, full and high-quality fruits, and rotten and contaminated fruits should be
eliminated.

2. Washing

Thorough washing of the raw fruit is to reduce the pollution caused during production, and more attention should be paid when not
peeling and squeezing juice. Therefore, the sediment and impurities on the peel must be washed with running water. If necessary,
rinse with potassium permanganate solution and rinse with water.

3.Beating

use a beater to beat and peel, and the pulp is wrapped in a special fruit cloth to extract the juice, the juice yield can reach 70
and more. Or pour the washed fruit into a press to squeeze the juice, and then filter the peel, fruit seeds and some crude fibers
through a scraper filter.

4.Blending

The juice after coarse filtration is first diluted with water to a refractive index of 4%. Then mix according to the ratio of 90
kilograms of fruit juice and 10 kilograms of white granulated sugar, stirring constantly, so that the sugar is completely melted.

5.Filtration

The prepared juice is filtered and separated by a centrifugal filter to remove the remaining peel, fruit seeds, part of the fiber,
broken pulp pieces and impurities.

6.Homogenization

The filtered juice is homogenized by a homogenizer, which can further break the fine pulp and maintain the uniform turbidity of
the juice. The pressure of the homogenizer is 10-12 MPa.

7.filling

Heat the juice at 85°C~95*C and quickly flow to the filling machine for filling and capping. 8 Sterilization and cooling:
Sterilize quickly after sealing, the sterilization type is 5’- -10’/ 100°C, and then quickly cool to below 40°C.