Overview of the yogurt processing line The mango is a very popular tropical fruit with a water content of around 80% and a sugar content of around 12%, which is characterized by its rich flesh, juicy and sweet taste, and aroma.
We are committed to providing one-stop solutions for mango juice processing lines, from process design and optimization, and plant layout to equipment design, manufacture, installation, and after-sales service. We integrate and absorb advanced foreign design concepts and automation control technology, and continuously optimize and improve them during actual production and commissioning.
1. Mango: The choice of raw materials is a very important aspect, as it determines the quality of the final processed mango juice, so extra attention must be paid to the selection process of mangoes. When selecting raw materials, try to choose fresh, juicy mangoes that are in season. For intermediate storage, pick out the injured and unsuitable fruit for processing.
2. Washing: The mangoes enter the bubble washing machine, where they are tumbled, washed, and transferred under the action of high-pressure water and powerful bubbles.
3. Fruit selection: the suitable mangoes are selected by the fruit selection machine.
4. Pulping: The pulper is driven by a motor through a belt, so that the rotor parts installed on the spline shaft rotate at high speed, the fruit enters the machine from the inlet, and the feeding pulp leaves convey the material spiral to the pulp making cavity, under the action of the pulp paddle, the material is smashed and broken. Due to the centrifugal force, the juice or pulp in the material enters the collection bin through the sieve holes on the screen and then flows to the next equipment, while the skin and nucleus are discharged to the slag outlet by the slagging pulp leaves, thus realising the automatic separation of pulp and slag.
5. Filtration: use a filter to remove some of the coarse fibres.
6. Homogenization: Homogenization is to make the juice-suspended pulp particles split into tiny particles and evenly dispersed in the juice, increasing the stability of the juice and preventing stratification.
7. Degassing: in order to avoid or reduce the oxidation of juice components, prevent changes in juice colour and flavour, avoid suspension of suspended particles due to adsorption of gas and suspension on the liquid surface, and prevent foaming when canning and sterilisation, and ensure heat exchanger efficiency, the raw mango pulp must be de-oxygenated.
8. Blending: In order to increase the flavour, the mango pulp is blended in a blending tin with an appropriate amount of sugar or other additives.
9. Sterilisation: ultra-high temperature instant sterilisation using a tube-type steriliser to achieve commercial sterility.
10. Storage: the sterilised juice can be stored in aseptic storage tanks.
11. Filling: choose a filling machine according to the form of packaging.
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