Carrot juice processing production line
Our company absorbs foreign advanced food processing equipment technology and domestic advanced production technology, re optimizes the combination of Carrot juice processing equipment, and uses the current advanced science and technology to provide the most advanced green and nutritious Carrot juice processing production line for domestic Carrot juice processing and production enterprises.
This production line has the following characteristics:
1. Cleaning system: Using advanced fruit and vegetable cleaning technology, using a three-level cleaning device, and the domestically pioneered 360 ° high-pressure water rotary drum cleaning equipment, it completely solves the problem of pesticide residues in carrots.
2. Peeling system: Adopting a steam low-temperature physical peeling process, the blanching temperature is 55-60 ℃, and the carrot can be parked in its cavity for generally 30-60 seconds with adjustable time. The domestically pioneered 360 ° high-pressure water rotary drum peeling equipment is used to effectively reduce the loss of carrots and the loss of nutrients, with a peeling rate of over 98%.
3. Crushing system: The particle size of carrot crushing is controlled at ≤ 3mm, which ensures uniform acid adjustment for the next process, short preheating time, and improved juice extraction rate β— The yield of carotene and other processes provide guarantee.
4. Acid regulating system: acid supplementation has an impact on product color and Carotenoid yield. When acid supplementation reaches a certain level, the sterilization temperature can be reduced to below 105 ℃, and the impact on product quality can be reduced.
5. Preheating system: adopts advanced flash evaporation low-temperature preheating, with a temperature of 55-60 ℃ and a time of less than 2 seconds, effectively passivating the lipogenase enzyme, effectively controlling pectin degreasing and product precipitation stratification, while also preventing β— The precipitation of carotene and the loss of the total content of Carotenoid.
6. Pulping and refining system (optional): Select a dual process refining system, which can be used not only for the production of carrot raw pulp, but also for the production of other fruit purees.
7. Enzyme treatment system (optional): To further improve the extraction effect, it is necessary to perform enzyme treatment at a temperature of 35-50 ℃. By using a metering pump, enzyme solution can be added between the heating section and the tank or directly added to the tank. According to specific production requirements, the enzyme treatment time is generally around 20-60 minutes. After experimental research, it has been shown that the same results can be obtained using the method of thermal storage (maintaining a hot paste).
8. Juice taking system: for Carrot juice β— The content of carotene is an important factor. It is insoluble in water and lighter than water. Therefore, it can be concluded that for Carrot juice, improving the nutritional ＆#118alue is the most important β— The yield of carotene, on the other hand, improves the overall yield, so choosing the best juice extraction system is crucial. The juice extraction system adopts two-stage juice extraction. 72~77mg/kg of Carotenoid is extracted from raw materials with a content of 100-110mg/kg, and the total yield of Carotenoid can reach 75~85%.
9. Separation system: The juice after secondary juice extraction is separated from the liquid phase by using this equipment to separate extremely fine (such as less than 1 micron) solid particles that are highly dispersed in suspension. This equipment has the characteristics of high separation efficiency and low liquid impurities after purification, and is used for carrot juice concentration with a solid content of less than 2%.
10. Evaporation and concentration system: falling film evaporator is adopted, which is applicable to the pulp content limit of fruit juice (usually 2-5% v/v). This equipment has the characteristics of low temperature and short residence time. According to user requirements, aroma recovery devices can be installed on this equipment, which can effectively ensure the quality of Carrot juice.
11. Sterilization: Adopting a sleeve type sterilization integrated machine, the entire process is controlled by PLC and human-machine interface, effectively controlling sterilization time, sterilization temperature, and discharge temperature. When the concentration reaches 72 ° bx, the viscosity is high (three times that of concentrated Apple juice). When the acid is adjusted to a certain extent, the sterilization temperature in the production of Carrot juice is ≤ 105 ℃, which can effectively ensure the quality of Carrot juice.
The above is for reference only, and specific matters can be designed or configured according to user requirements;
