Inqubo Yokukhiqiza Ye-Concentrated Fruit Juice Pulp Puree Jam Production Line

Umugqa wokukhiqiza wejusi yezithelo u-pulp puree jam wenziwa ngokusebenzisa isisetshenziswa sokugxilisa se-vacuum sezinga lokushisa eliphansi ukuze sihwamuke ingxenye yamanzi ngemva kokuba isithelo sikhanywa kujusi yasekuqaleni.Inani elifanayo lamanzi lisetshenziselwa ukwenza umkhiqizo onombala, ukunambitheka kanye nokuqukethwe okuqinile okuncibilikayo kwe-pulp yesithelo sokuqala.

Inkampani yethu izibophezele ocwaningweni nasekuthuthukisweni nasekusungulweni kwezobuchwepheshe kokucubungula imigqa yokukhiqiza yamajusi ezithelo nemifino ahlukahlukene, amajusi agxilile kanye nojamu.Eminyakeni eminingi yokusebenzisa okungokoqobo, sesivele sinedizayini yobuchwepheshe bokucubungula esezingeni eliphezulu futhi evuthiwe kanye nemishini ye-turnkey yaso sonke isitshalo.ikhono.Nikeza amakhasimende ngezinto zomugqa wokukhiqiza ezifanele.

Inqubo yokukhiqiza umugqa wokukhiqiza ujamu wejusi yezithelo ogxilisiwe:
1. Ukwelashwa Kwezithelo: Izithelo ezidlule ekuhlolweni kokuqala ziyakalwa futhi zikalwe, futhi zigcinwa okwesikhashana.

2. Ukuhlanza: amanzi adlulisa ukuhlanza kanye nokuhlanza isifutho se-hoist.Ngesikhathi sokuhlanza, inhlabathi, ukungcola, uthuli, isihlabathi, njll. ukunamathela ezintweni zokusetshenziswa kuyagezwa, futhi izibulala-zinambuzane ezisele kanye namanye ama-microorganisms asusiwe.Inqubo yokuhlanza kufanele ihlangabezane nezidingo zokuhlanzeka kokudla.

3. Ukukha: Ama-apula ahlanzwa etafuleni lokuhlunga, amanye ama-aphula awonakele noma izingxenye ezibolile ziyasuswa, futhi okunye ukungcola kushanelwa ngetafula lokuhlunga.Ukuze uvimbele le mfucumfucu ukuthi ingangeni kujusi we-apula lapho isinyathelo esilandelayo siphukile.

4. Ukuchotshozwa: Khetha ama-crusher ngokwezithelo ezahlukene, usayizi wokuchoboza uyalawulwa, futhi izithelo zichotshozwa yi-crusher ukuze zicindezelwe kamuva.Enkambweni yokuchoboza, kuyadingeka ukulawula amandla, ngaphandle kwalokho kuzothinteka ngesikhathi sokupompa futhi kuthinte ukusebenza kahle kokupompa.

5. Ukungasebenzi kwe-enzyme nokuthambisa: Ngemva kokuchotshozwa nokucindezela, ijusi iye yavezwa emoyeni, futhi ukugqama okubangelwa i-polyphenol oxidase kuzokwandisa inani lombala womkhiqizo oqediwe futhi kunciphise ikhwalithi.Ngaphezu kwalokho, izongcoliswa amagciwane athile, ngakho-ke kuyadingeka ukwenza inzalo ye-enzyme.Kunezinjongo ezintathu eziyinhloko zokuvala inzalo:
(1) i-enzyme empunga (2) inzalo (3) i-gelatinization yesitashi.
Uma ukuvala inzalo kungaphelele, kungabangela izinsalela zamabhaktheriya e-pathogenic kanye nokonakala kwamagciwane.Ngemva kokuvalwa inzalo ku-95°C no-12$, kufanele zipholiswe ku-49-55°C ngokushesha ukuze kube lula i-enzymatic hydrolysis esinyathelweni esilandelayo.

6. Ukushaya: Ngemva kokupheka kusengaphambili noma ngezithelo zamatshe ezivuthiwe eziyisishiyagalombili, ukugoba nokushaya.Ukucwecwa, ukususa imbewu, ukushaya kanye nokucwengisiswa kufeze inhloso yokuhlukanisa i-pulp ne-slag.

7. Ukugxila: Lo mklamo usebenzisa i-vacuum evaporator enemiphumela eminingi ukuze ugxilise ingqondo ngokuvumelana nesimo sangempela semboni.Ngokuvamile, ukugxila cishe ku-1/6 wevolumu yokuqala, futhi okuqukethwe ushukela kungalawulwa ku-70 ± 1Birx.

8. Ukuvala inzalo: Ujamu ogxilile ufakwa inzalo ngesibulali magciwane esiwuhlobo lwe-casing-ugqinsi ekushiseni okungaba ngu-110-120 °C ukuze kuzuzwe ubunyumba bokuhweba, bese kulayishwa imbobo ye-aseptic.

9. Ukugcwaliswa kwe-Aseptic: khetha umshini wokugcwalisa ngokusho kohlobo lokupakisha, ukugcwaliswa kwe-aseptic kwe-Dadai, noma ukugcwaliswa kwebhodlela lengilazi, ukugcwalisa ithini lensimbi, umshini wokugcwalisa we-pop-top