The affection from the mountains of Guizhou at an altitude of 1300-1600 meters.
Processing technology flow of prickly pear original juice and prickly pear juice
2024-11-06
Description of the process flow for prickly pear juice experimental equipment: Juicer → Screw Pump → Storage Tank → Mixing Tank → Freezing Tank → Storage Tank → Filtration → Instant Sterilization → Finished Product Tank → Canning Machine → Sterilization → Finished Product 1. Double Spiral Juicing: Raw material processing, producing prickly pear beverages, with raw materials being ripe prickly pears. First, clean the prickly pears thoroughly. The selected prickly pears should be: well-ripened, intact fruits, fresh, without rot, free from diseases, pesticide residues, and impurities. Good prickly pears are selected for juicing, and the cleaned prickly pears are placed into the double spiral juicer for juicing, with the juice flowing into the screw pump. 2. Screw Pump: The screw pump is used for transporting beverage juice, delivering the juiced fruit juice into the storage tank. The screw pump has a built-in temporary storage tank, where pectinase and sulfur dioxide are added during the operation of the pump to ensure the color and fresh taste of the juice. 3. Temporary Storage Tank: A brief treatment of the juice, temporarily storing and concentrating it. The storage tank has a built-in temperature probe to measure the temperature inside the tank. Fresh juice enters the storage tank through the screw pump, and the temperature of the storage tank is adjusted to a suitable level on the control cabinet display. Ice water circulation is used to maintain the temperature inside the tank, keeping the juice fresh and free from contamination, achieving the lowest residual bacteria in the juice, ensuring the freshness of the juice before entering the mixing tank. 4. Mixing Tank: The mixing tank is used for blending the juice, mainly to add sugar and other additives to each batch of juice produced. Before mixing, the juice from the storage tank is pumped into the mixing tank, where fresh juice is blended to ensure consistent sweetness and fruit flavor. The temperature in the mixing tank is controlled by heating and cooling coils to manage temperature changes, ensuring that heating and food additives are added to adjust the taste. 5. Freezing Tank: The freezing tank is mainly used for freezing the blended beverage, stabilizing its components. The freezing tank has built-in cooling coils and insulation to maintain a stable temperature. The blended juice is pumped into the freezing tank, where it is stored at low temperatures for a certain period, maintaining the juice for 24 to 48 hours in a low-temperature environment to enhance its stability, ensuring the color, taste, sweetness, and various flavors of the juice are fully stabilized for complete integration. 6. Temporary Storage Tank: A constant temperature storage tank, mainly used for slowly warming the juice after freezing. After maintaining the stability of the juice for a certain time, the juice from the freezing tank is pumped into the temporary storage tank, allowing it to warm up to room temperature to meet canning requirements. 7. Filtration: The juice beverage in the temporary storage tank is transferred into the filtration equipment via a mobile pump. The filtration equipment uses diatomaceous earth for circulation filtration, achieving clarity and removing impurities from the juice. The diatomaceous earth filtration is used to filter the juice after it has been warmed from freezing, clarifying it. 8. Sterilization Equipment: The clarified juice after filtration undergoes high-temperature instant sterilization, quickly sterilizing the clarified juice to ensure its flavor while achieving sterilization effects. 9. Finished Product Tank: The filtered juice is directly pumped into the finished product tank for storage, awaiting canning. 10. Canning Equipment: The juice from the temporary storage tank is pumped into the canning equipment for canning, using either easy-open canning equipment or plastic bottle equipment for filling and capping. After canning, it is manually transferred to the other side for capping. 11. Sterilization: The canned beverage juice is placed in the sterilization tank, which is filled with enough water to cover the beverage. The water sterilizes the juice at different temperature zones, maintaining a certain temperature and specified time for sterilization in each zone, ensuring the juice inside the can is fully sterilized, meeting long-term preservation requirements without damaging the beverage's flavor and characteristics during sterilization. 12. Cleaning Equipment: Mobile cleaning equipment performs sterilization and cleaning through connected pipelines, automatically cleaning all equipment (including various storage tanks and filtration sterilization equipment) and connecting the hot water tank to the mixing tank for heating.
Description of the process flow for prickly pear juice experimental equipment:
Juicer → Screw pump → Storage tank → Mixing tank → Freezing tank → Storage tank → Filtration → Instant sterilization → Finished product tank → Canning machine → Sterilization → Finished product
1. Double screw juicing:
Raw material processing, producing prickly pear beverages, with ripe prickly pears as raw materials. First, clean the prickly pears thoroughly. The selected prickly pears should be: well-ripened, intact fruits, fresh, without rot, free from diseases, pesticide residues, and impurities. Good prickly pears are selected for juicing, and the cleaned prickly pears are placed into the double screw juicer for juicing, with the juice flowing into the screw pump.
2. Screw pump: The screw pump is used for transporting beverage juice, delivering the juiced fruit juice into the storage tank. The screw pump has a built-in temporary storage tank, where pectinase and sulfur dioxide are added during the operation of the pump to ensure the color and fresh taste of the juice.
3. Temporary storage tank: A brief treatment of the juice is conducted, temporarily storing it. The storage tank has a built-in temperature probe to measure the internal temperature. Fresh juice enters the storage tank through the screw pump, and the temperature of the storage tank is adjusted to a suitable level on the control cabinet display. Ice water circulation is used to maintain the internal temperature, keeping the juice fresh and free from contamination, achieving the lowest residual bacteria in the juice and ensuring its freshness before entering the mixing tank.
4. Mixing tank: The mixing tank is used for blending the juice, mainly to add sugar and other additives to each batch of juice produced. Before mixing, the juice from the storage tank is pumped into the mixing tank using a mobile pump, where fresh juice is blended to ensure consistent sweetness and fruit flavor. The temperature in the mixing tank is controlled by temperature coils to ensure proper heating and the addition of food additives to adjust the taste.
5. Freezing tank: The freezing tank is mainly used for freezing the blended beverage, stabilizing its components. The freezing tank has cooling coils and insulation to maintain a stable internal temperature. The blended juice is pumped into the freezing tank using a mobile pump, where it is stored at low temperatures for a certain period, maintaining the juice's stability for 24 to 48 hours in a low-temperature environment, ensuring the color, taste, sweetness, and various flavors of the juice are fully stabilized for complete integration.
6. Temporary storage tank: A constant temperature storage tank, mainly used for slowly warming the juice after freezing. Once the stability of the juice is maintained after freezing for a certain time, the juice from the freezing tank is pumped into the temporary storage tank using a mobile pump, allowing the juice to warm up to room temperature in the temporary storage tank to meet canning requirements.
7. Filtration: The juice beverage in the temporary storage tank is transferred to the filtration equipment using a mobile pump. The filtration equipment has built-in diatomaceous earth for circulation filtration, achieving clarity and cleaning impurities from the juice. The juice is filtered after being warmed from freezing using diatomaceous earth filtration.
8. Sterilization equipment: The clarified juice after filtration undergoes high-temperature instant sterilization, quickly sterilizing the clarified juice to ensure its flavor while achieving sterilization effects.
9. Finished product tank: The filtered juice is directly pumped into the finished product tank for storage, waiting for canning.
10. Canning equipment: The juice from the temporary storage tank is pumped into the canning equipment for canning, using either easy-open canning equipment or plastic bottle equipment for filling and capping. After canning, it is manually transferred to the other side for capping.
11. Sterilization: The canned beverage juice is placed in the sterilization tank, which is filled with enough water to cover the beverage. The water sterilizes the canned juice at different temperature zones, maintaining a certain temperature and specified time for sterilization in each zone, ensuring the juice is fully sterilized for long-term preservation without damaging the beverage's flavor and characteristics during sterilization.
12. Cleaning equipment: Mobile cleaning equipment performs sterilization and cleaning through connected pipelines, automatically cleaning all equipment (including various storage tanks and filtration sterilization equipment) and connecting the hot water tank to the mixing tank for heating.
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