The juice tea beverage production line is suitable for the production of fruit tea with a variety of fruit materials, such as: hawthorn peach, apple, apricot, pear, banana, mango, citrus, pineapple, grape, strawberry, melon, tomato, passion fruit, kiwi Wait.

At present, the types of juice consumption products are divided into: pulp type and clear juice type, which are made by low-temperature vacuum concentration method, and a part of water is evaporated. If you want to get 100% juice, you need to add juice in the juice raw material during the concentration process. The same amount of natural moisture is lost, so that the finished product has the domestic color, flavor and soluble solid content of the original fruit.
Second, raw material cleaning
Cleaning and disinfecting raw materials before juicing is an important measure to reduce pollution, especially for fruit and vegetable raw materials with skin juice. You can first use the running water to wash the dirt and impurities on the peel, rinse with potassium permanganate solution if necessary, then rinse with water, you can rinse with water twice to ensure no residue;
Third, beating and peeling
The cleaned fruits and vegetables are beaten and beaten with a beater. The pulp is wrapped with cloth and the juice is extracted. The juice yield can reach 70 or more, or the washed fruits can be poured into the press and juiced, and then filtered by a scraper filter. Go to the peel, fruit seeds and some crude fiber.
Fourth, juice blending.
The coarsely filtered fruit and vegetable juice is diluted with water to a refractive index of 4%. Then, according to the ratio of 9o kilogram of juice and 1o kilogram of white sugar, the mixture is continuously stirred to completely dissolve the sugar.
Fifth, centrifugal filtration
The prepared fruit juice is filtered and separated by a juice filter of a juice production line to remove residual peel, fruit seeds, some fibers, crushed pulp pieces and impurities.
Sixth, homogeneous
The filtered juice is homogenized by the homogenizer, which can further break the fine pulp and maintain the uniform turbidity of the juice. The homogenizer pressure is 10~12 MPa.
Seventh, canned sterilization
The juice is heated, and the can is quickly sealed at a temperature of not lower than 80 ° C; it is quickly sterilized after sealing, and the sterilization type is 5′-1o’/1oo °C, and then rapidly cooled to below 40 °C.