Homogenization, degassing, homogenization is to split the suspended pulp particles of the Wholesale micro brewery designs company juice into smaller particles and evenly disperse them in the juice, increase the stability of the juice and prevent delamination. Raw material pretreatment .Fourth, the flavor adjustment of the beverage production line The fruit pulp after the previous treatment needs to be adjusted in order to increase the flavor. Nitrogen exchange method. Among them, nitrogen can cause oxidation of vitamin C and pigments and corrosion of tinplate cans.

Use a half-dig nuclear machine. After cleaning, rinse them in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, then rinse in clean water and drain. The method of homogenization is to pass the coarsely filtered juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the juice pass through small holes with a diameter of 0. The straightness of the straight-space method is 685-711 mmHg or more, and the temperature is lower than 43°C.

The juice flows from the top of an upright glass tube or stainless steel tube, and nitrogen is pressed in from the bottom of the tube. Heat the sterilized and canned juice to 95°C for 1 minute, and immediately fill it while it is hot. In addition, a colloid mill can be used for homogenization. There are two main methods for degassing: Vacuum method. The raw material after halving and digging the core is put in . Tighten the cap, and turn the can upside down for one minute. When the juice flows through the slits with a gap of . Cut in half and remove the core. The fruit enters oxygen, nitrogen, carbon dioxide and other gases during juice extraction. Add sugar, citric acid, L-ascorbic acid and other ingredients when adjusting.

Generally, homogenizers of 130-160 kg/cm² are used in production.003 mm under high pressure to become finer particles.45 kilograms of citric acid. After selecting the raw materials, rinse them with clean water to remove the hairs. Soak and protect the color.The finished fruit tea of ​​qualified quality is pink or yellowish brown, and dark red is allowed; the juice is uniformly turbid, and particles precipitate after long-term standing; it has the flavor of peach juice without peculiar smell; the soluble solid content is 10%-14%.The ratio is 100 kilograms of peach pulp, 80 kilograms of 27% sugar solution

After nitrogen is added, numerous small bubbles are formed in the juice, which replace the oxygen in the juice to achieve the purpose of degassing. Therefore, it must be degassed.2 kilograms of L-ascorbic acid. Sealing and cooling of the beverage production line.1%.5 mm to remove the peel.075 mm in the colloid mill, the pulp particles in the juice are impacted and rubbed against each other due to strong centrifugal force, so as to achieve the goal of homogenization.

The raw materials are fully ripe, fresh, good flavor, rich in juice, and free from diseases and insect pests. Heat the berry block at 90℃-95℃, heat it for 3-5 minutes to promote softening, beating through a beater with an aperture of 0. Put the juice into a vacuum container, and make the juice spray out in a misty state for degassing. After sealing, it is quickly cooled in sections to about 38°C, and then stored in the warehouse. Soak the color in a mixed solution of ascorbic acid and citric acid. Cleaning. Peach fruits with insufficient maturity should be post-ripened

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