Jimei Juice Production Line Filling Technology » Discussions

Jimei Juice Production Line Filling Technology

  • Leader
    February 18, 2019
    Shanghai Jimei Food Machinery Co., Ltd. uses microgravity negative pressure filling technology to make filling more rapid, stable and accurate. The equipment is equipped with a perfect recirculation system to avoid secondary pollution and oxidation of [u]Juice Production Line[/u]; it can meet below 95 °C. Hot filling technology requirements, and equipped with CIP cleaning system, can clean the liquid cylinder, pipeline and other places where the liquid contact; juice production equipment using human-machine interface touch screen control, PLC computer control, inverter control and other advanced technologies.

    With the strengthening of people's health awareness, the products produced by juice production equipment are increasingly recognized and accepted by many consumers because of their low alcoholicity, high nutrition and good taste. Juice production equipment is based on the type of material, chemistry. Different composition, mechanical properties, reasonable material selection, and then processed, CNC machining, to ensure tolerance, quality control points to ensure that the performance is stable and stable under long-term high temperature conditions.

    The squeeze juice extraction method utilizes external mechanical pressing force to squeeze the fruit and vegetable juice from the fruit or vegetable or vegetable pulp to obtain the juice. A method of juice extraction widely used in the production of fruit and vegetable juices is mainly used for raw materials of fruits and vegetables rich in water content. According to the different temperature of the raw materials when juicing, the pressing can be divided into cold pressing, hot pressing or even freezing pressing; according to whether the slag is pressed again after leaching, the pressing is divided into secondary pressing and one pressing.

    The reason for the secondary pressing is that the essence of the juice is to extract the soluble solids in the fruit, and the pomace after the first pressing also contains a certain amount of soluble solids. In order to extract the soluble solids in the pomace as much as possible, the sugar content of the pomace is reduced, and the normal temperature water or the recovered condensed water generally does not exceed 80 ° C. The mass ratio of the residue: water = 1:1 to 2 , leaching with or without enzymes for 20 to 40 minutes, and then secondary pressing. The secondary pressing process can increase the juice yield by 5% to 10%.

    Hot pressing refers to heating the crushed raw material pulp, and then pressing the fruit pulp to extract juice. Hot pressing is determined by the biochemical properties of the raw materials after crushing and the processing technology of the juice. Cold pressing is relative to hot pressing. Cold pressing refers to the process of juicing juice at normal temperature or below when the raw material is broken.

    If you are choosing a quality filling equipment or production line for your [u]Milk Processing Plant[/u], don't miss Shanghai Jimei Food Machinery Co., Ltd. We will be your most unmissable choice.