1. Process selection of raw materials → cleaning → cut end, peeled → juice → filter → degassing → sterilization → cooling → concentration → bottling Distal Femur Locking Plate,Tibial Platform Plates,Tibial Implant Plate,Tibia Locking Plate Jiangsu Health Medical Technology Development Co., Ltd. , https://www.medicalhos.com
2. Operation points
(1) Selection of raw materials Select two fruits and one small fruit, or produce canned food and fruit waste, and make full use of fruit that cannot be used for other processing. Remove rotting fruit, pests and fruit. More than 80% maturity.
(2) Wash, cut, and peel the dirt on the surface of the peel, cut the ends and remove the peel.
(3) After peeling the juice, the pineapple is sent to the juicer in the spiral juicer. The fruit juice after the first juice can be re-pressed once more to increase the juice yield.
(4) The filter is first coarsely filtered with a squeegee filter having a pore size of 0.5 mm to remove coarse fibers and other impurities. The filter was then finely filtered with a 120-mesh horizontal centrifugal filter to remove all the suspended matter and colloidal particles that easily precipitated.
(5) Degassing Degassing at a vacuum of 64 to 87 kPa, then pump the degassed fruit juice at the outlet with a screw pump.
(6) The bactericidal juice adopts the instant sterilization method. The temperature is (932)°C and is maintained for 15-30 seconds.
(7) Cooled and sterilized juice is cooled in a heat exchanger, heat exchange is performed between the sterilized juice and the original juice, the sterilized juice is cooled to about 50°C, and the original juice is preheated.
(8) Concentrate Add sodium benzoate to fruit juice at a ratio of 0.5 g/kg, and send it to a vacuum concentrator for concentration. The vacuum is controlled at about 85 kPa, the temperature is 48-55°C, and the heating steam pressure is 50-50. 150 kPa. When concentrated to a total sugar of 57.5% to 60% (based on invert sugar), the pan can be panned.
(9) Clean and disinfect containers such as bottles before bottling and bottling. When the juice is cooled to a temperature that the bottle can withstand, it is bottled and sealed in a sterile room to remove moisture from the bottle, label it, and store it.