Inkqubo yeMveliso yeSiqhamo esiNxibeleneyo seJuice Pulp Puree Jam Production Line

Umgca wemveliso wejusi yeziqhamo we pulp puree jam wenziwa ngokusebenzisa izixhobo zokuxinanisa ubushushu obuphantsi ukukhupha amanzi kwindawo ethile emva kokuba isiqhamo sikhanyiwe kwincindi yokuqala.Umlinganiselo ofanayo wamanzi usetyenziselwa ukwenza imveliso enombala, incasa kunye nesiqulatho esiqinileyo esinyibilikayo sentlama yesiqhamo sokuqala.

Inkampani yethu izibophelele kuphando kunye nophuhliso kunye nokutsha kwetekhnoloji yokusetyenzwa kwemigca yemveliso eyahlukeneyo yeziqhamo kunye nemifuno, iijusi ezigxininisiweyo kunye neejam.Kwiminyaka emininzi yesicelo esisebenzayo, sele sinemveliso ephezulu kunye nekhulileyo yoyilo lwetekhnoloji yokucwangcisa kunye nezixhobo ze-turnkey zesityalo sonke.isakhono.Ukubonelela abathengi ngezixhobo zomgca wemveliso ezifanelekileyo.

Inkqubo yemveliso yomgca wokuvelisa ijam yejusi yeziqhamo:
1. Ukulungiswa kweziqhamo: iziqhamo ezigqithise ukuhlolwa kokuqala zilinganiswa kwaye zilinganiswe, kwaye zigcinwe okwethutyana.

2. Ukucoca: ukucocwa kwamanzi ahambisa amanzi kunye nokucoca ukutshiza.Ngexesha lokucoca, umhlaba, ukungcola, uthuli, isanti, njl njl ukunamathela kwizinto eziluhlaza zihlanjululwa, kwaye i-pesticides eseleyo kunye nezinye i-microorganisms zisusiwe.Inkqubo yokucoca kufuneka ihlangabezane neemfuno zokucoceka kokutya.

3. Ukuvunwa: Ama-apile agxothwa kwitafile yokuhlela, amanye ama-apile awonakeleyo okanye iindawo ezibolileyo ziyasuswa, kwaye obunye ubumdaka buyatshayelwa buphume ngetafile yokuhlela.Ukuthintela le nkunkuma ukuba ingene kwijusi ye-apula xa inyathelo elilandelayo liphukile.

4. Ukutyumza: Khetha izityumsi ngokweziqhamo ezahlukeneyo, ubungakanani bokutyumza bulawulwa, kwaye iziqhamo zityunyuzwa yi-crusher ngokucinezela kamva.Kwinkqubo yokutyumza, kuyimfuneko ukulawula amandla, ngaphandle koko kuya kuchaphazeleka ngexesha lokupompa kunye nokuchaphazela ukusebenza kakuhle kokupompa.

5. Ukungasebenzi kwe-enzyme kunye nokuthambisa: Emva kokutyumza kunye nokucofa, ijusi ibonakaliswe emoyeni, kwaye i-browning ebangelwa yi-polyphenol oxidase iya kwandisa ixabiso lombala wemveliso egqityiweyo kwaye inciphise umgangatho.Ukongeza, kuya kungcoliswa ziibhaktheriya ezithile, ngoko ke kuyimfuneko ukwenza inzala ye-enzyme.Kukho iinjongo ezintathu eziphambili zokuvala inzala:
(1) i-enzyme engwevu (2) inzala (3) i-starch gelatinization.
Ukuba ukuvala inzala akuphelelanga, kunokubangela iintsalela zebhaktheriya ye-pathogenic kunye nokonakala kwe-microbial.Emva kokwenziwa inzala kwi-95 ° C kunye ne-12 $, kufuneka ipholiswe kwi-49-55 ° C ngokukhawuleza ukuququzelela i-enzymatic hydrolysis kwisinyathelo esilandelayo.

6. Ukubetha: Emva kokupheka kwangaphambili okanye kunye neziqhamo zamatye ezisibhozo ezivuthiweyo, ukubetha kunye nokubetha.Ukucoca, ukukhupha, ukubetha kunye nokucocwa kufezekise injongo yokwahlula i-pulp kunye ne-slag.

7. Ugxininiso: Olu luyilo lusebenzisa i-vacuum evaporator eneziphumo ezininzi ukuze kugxininiswe ngokwemeko yokwenyani yomzi-mveliso.Ngokuqhelekileyo, ugxininiso malunga ne-1/6 yomthamo wokuqala, kwaye umxholo weswekile unokulawulwa kwi-70 ± 1Birx.

8. Ukuvala inzala: Ijam ejikiweyo ivalwa ngomatshini wokucoca intlama engqindilili kwiqondo lobushushu elimalunga ne-110-120 °C ukuze kufumaneke ubuchule borhwebo, kunye nokulayishwa kwe-aseptic port.

9. Ukuzaliswa kwe-Aseptic: khetha umatshini wokuzalisa ngokohlobo lokupakisha, ukuzaliswa kwe-aseptic ye-Dadai, okanye ukuzaliswa kwebhotile yeglasi, isinyithi sinokuzalisa, umatshini wokuzalisa i-pop-top.