Fruit juice production line/juice processing plant

Standard production process flow

1.Fruit washing: Freshly picked fruits are transported to the factory for unpacking, then sent to the brush (or bubble) washing machine for washing to remove surface dirt, pesticide residues, and other impurities. Raw milk storage: The measured raw milk is filtered through a pipeline filter to remove impurities (e.g., dirt, animal hair), then pumped into a refrigerated tank with a cooling compressor for storage at 2-4°C, ensuring freshness and extending shelf life.

2.Sorting and grading: The washed oranges are sorted by the sorting machine based on size, ripeness, and quality, ensuring only high-quality fruits proceed to the next processing stage.

3.Crushing and juicing: Different types of fruit require specific juice extraction machines. For example, apples are processed using a crusher juicer, which crushes the apple flesh and extracts the juice while separating the pulp residue and seeds, resulting in pure liquid juice.

4.Filtration and clarification: Freshly extracted fruit juice contains some pulp particles and suspended solids, which need to be removed through a filtration system. Afterward, methods like centrifugation can be used to further clarify the juice, making it clearer.

5.Blending and mixing: In the blending tank, juice flavoring can be processed by adding syrup, sweeteners, pure water, and other food additives. A quantitative dosing system for water and juice can also be equipped to enhance efficiency and precision.

6.UHT sterilization: Heat the juice to 115-125 ℃ for 5-15 seconds to kill all bacteria and greatly maintain the flavor of the juice while extending its shelf life.

7.Vacuum degassing: Remove gas (oxygen) and fishy odor from the juice in a vacuum state to prevent the formation of bubbles during filling, which can affect the filling volume and improve the shelf life and taste of the juice.

8.Filling and packaging: Finally, pump the finished juice at 75-95 ℃ (depending on the heat resistance of the packaging) to the filling machine for high-temperature filling and sealing treatment. Hot filling can greatly improve the shelf life of the juice and prevent secondary pollution.

9.Pasteurization and cooling: The filled juice is transported into the spray tunnel for secondary hot water spray pasteurization and cooling spray cooling to room temperature. Enable juice to have a shelf life of over 9 months.

10.Blow drying: Use high-pressure hot air to quickly dry the moisture on the surface of the packaging. Ensure the normal operation of subsequent labeling processes.

11.Date coding and labeling: If it is a bottle, it is necessary to label and print the date on the bottle body.

12.Packing: Transported to the film packaging machine and cardboard box packing machine for packaging processing.

13.Storage and transportation: The packaged juice after passing quality inspection, is transported to storage room or delivered to various distribution points.