What is the process of making mango juice? In order to ensure the quality, safety and flavor of mango juice, manufacturers usually use automated mango juice production lines for large-scale production. Below we will introduce the main production process of mango juice in detail.
What is the process of making mango juice?
1. Raw material selection and pretreatment: Selecting fresh, ripe, disease-free mangoes is the first step to ensure product quality. Pretreatment includes washing, peeling, and pitting.
Note: Avoid using overripe or underripe mangoes to avoid affecting the taste and nutritional content.
2. Crushing and beating: Crushing the processed mangoes to make the pulp into pulp in preparation for subsequent processes.
Note: The equipment should be cleaned regularly to prevent bacteria from contaminating the pulp.
3. Enzymatic treatment: By adding enzyme preparations such as pectinase, pectin is decomposed, the juice yield is increased, and clarity is improved.
Note: Control the amount of enzyme used and the enzymatic hydrolysis time to prevent excessive decomposition from affecting the texture.
4. Pulping and filtering: Further refine the pulp, remove fibers and impurities, and make the juice more delicate.
Note: The filter should be checked and replaced regularly to avoid clogging.
5. Blending and homogenization: Blend sugar, acidity and other additives according to product standards. Homogenization can stabilize the taste and color of the juice.
Note: The mixing ratio should be accurate, and the homogenization pressure and temperature should be properly controlled.
6. Sterilization: Kill harmful microorganisms by high temperature and short time (such as 85℃/15 seconds) to extend the shelf life.
Note: The sterilization temperature should not be too high to avoid destroying the flavor and nutrition of mangoes.
7. Filling and sealing: Aseptically fill the treated juice into the bottle and seal it.
Note: The filling environment must be sterile and the filling equipment must be disinfected daily.
Issues that need to be paid attention to during the production process:
Raw material quality control: The source must be reliable to prevent excessive pesticide residues.
Strict hygiene management: The production workshop must be dust-free and sterile, and employees must wear special work clothes.
Equipment maintenance: The mango juice production line needs to be regularly inspected to prevent faults from affecting production.
Record and traceability system: Establish a complete production record system to facilitate quality tracking and recall.