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500L Per Hour Orange Mango Fruit Juice Pre-Processing Making Plant Machine

500L Per Hour Orange Mango Fruit Juice Pre-Processing Making Plant Machine

1. 500L Per Hour Beverage Pre-Processing
2. SS304 stainless steel
3. SIEMENS programmed controller (PLC)
4. ISO9001, CE, SGS, BV, SONCAP

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Model: JPM
Brand: KING MACHINE

Product Description
Turnkey Project
Company Information
Our Customer
FAQ

This Juice Pre-Processing Line incloud ：

1.Refrigerating Tank     2.CIP System     3.Three Layer Insulation Tank
4.Single Layer High Speed Blending Tank     5.Three Layer Insulation Tank
6.Double Filter     7.Reserved Sandwich Tank     8.Three Layer Mixing Tank
9.Homogenizer     10.Single Layer Buffer Tank     11.Single Layer Buffer Tank

mango juice processing machine

Lactobacillus fermented milk :
1.Milk collecting tank: It equips with inner filter net which can filter or purify the raw milk to get rid of the impurities and dust.
2.Refrigerator tank: Normally there is only 3 hours’ shelf time if milk is kept in normal temperature, and about 7 days at the temperature of 4 degree, so that’s the purpose for using this tank.
3.Fermentation tank: Keep it 10 min after the temperature reaches 90 ℃, then cool down to 43-45 ℃, add production bacteria into milk with the amount of 3% fresh milk, ferment 3-5 hours in constant temperature. The PH value of fermented milk should be controlled at 3.8-4.15, then stop fermentation and rapidly cool it down to the temperature below 30 ℃, slowly blend it for mixing.
4.Cream separation tank: 1450rpm, blend it for 30 min, separate the cream at high speed at room temperature, and then pump the cream with diaphragm pump.
5.Whey separation tank: 36rmp, blend it for 10-20min at 95 ℃, then cool it down to the temperature of 30 ℃ to separate the whey from cheese.
6.Double filter bag type : It’s used to separate whey from cheese. Whey will be filtered by this bag filter. Cheese will be taken out manually.
7.Homogenizer: In the process of homogenization , milk will be under mechanical actions like high speed shearing, high frequency oscillation, cavitation, convective impact, and corresponding thermal effects, which will lead to physical and chemical changes, and changes in structural property of milk macromolecule. The temperature for homogenization is about 65 ℃, and the pressure is 10MPa～20MPa.
8.Buffer tank: The milk after homogenization will be pumped to the buffer tank for temporary stock, ready for filling. After filling, it should be kept in the freezer and shelf time is 7 days.
9.Natural fermented milk
Mixing tank: 36rpm, with temperature adjusting unit. Cheese and fresh milk are added in this tank, blending and mixing; heat to 90 ℃ and maintain 10 min then sterilization. After cooling down to 65℃, the milk will be pumped to the homogenizer and then to buffer tank for temporary stock and then filling. After filling, it will ferment naturally. And keep it in the freezer and shelf time is 7 days.