Automatic Mango Puree Processing 3 - 2T/H Capacity SUS304 Material

Automatic 3-2T/H Capacity SUS304 Material Mango Puree Processing

TECHNICAL DATA SHEET

FLOW CHART

PRODUCTION PROCESSING

Concentrated mango puree:

Fresh mango after washing, sorting, destoning and peeling,pulping filtering,evaporating,sterilizing then filled into 220kg aseptic bags in drums

The end products of concentrated mango juice technical parameter is Brix 28-30%or 30-32%,PH value is 3.0-4.0.

Non-concentrated mango puree:

Fresh mango after washing,sorting,destoning and peeling,pulping filtering,homogenizing,

vacuum degassing,sterilizing then illed into 220kg aseptic bags in drums.

The end products of non-concentrated mango puree technical parameter is that Brix value is 14- 22%,

Total acidity: 0.3-1.1%,PH:3.2-4.0,Pulp content:≥40%.

Blended mango juice:

Concentrated mango puree/juice are as raw materials,after blending with water and sugar and other additives,

homogenizing and degassing,sterilizing,the end mango juice are illed into PET/glass bottles,small tin cans,tetra pak.

NFC mango juice:

Fresh mango after washing,sorting,destoning and peeling,pulping fltering,decanter centrifuge,

disk separating,homogenizing, degassing,sterilizing then illed into small bottles, the iller is usually for the asepticflling.

MAIN EQUIPMENTS

Washing Systerm

The bubble washing machine is installed with a water circulation pump and bubble generators.

The materials are washed and pushed forward by rolling water.

This machines perfectly imitates manual washing, which washes materials at least hurt level.

Homogenizer

The fruit suspension in the fruit puree homogenized by the homogenizer has a smaller particle size and a higher viscosity.

Under the action of shearing and impact, the ketchup is thinner and tastes smoother.

The high pressure homogenizer is mainly composed of a high pressure pump and a homogeneous valve.

The uniform pressure of the material is between 25-40mpa.

Tubular sterilization machine

After mixing the tomato sauce evenly, pump it into the sterilization machine for sterilization treatment,

which can extend the shelf life of the product.

The sterilization temperature was 55℃-105℃, sterilization time for 120 seconds.

Material outlet temperature was set at 85℃, for hot filling.Due to the high viscosity of ketchup, we generally use a tube pasteurizer.