Mango juice is a very delicious juice that is loved by people of all ages. So what is mango juice making process?
The production process of mango juice mainly includes the following key steps:
Mango washing, pitting and pulping, mixing, sterilization, and filling
These steps are automated and standardized through modern mango juice production line to ensure the stable quality, safety and hygiene of each bottle of mango juice.
Detailed explanation of mango juice making process:
- Mango cleaning: The first step in production is to thoroughly clean fresh mangoes. The mango skin may be attached to mud, sand, microorganisms, etc., so special cleaning equipment must be used to ensure the cleanliness of the raw materials.
- Mango pitting and pulping: The washed mangoes are transported to the pitting and pulping machine, which can automatically remove the mango pits and beat the pulp into a fine pulp. The particle size of the pulp can also be controlled through the screen to meet the taste requirements of different products.
- Mixing: After beating, the mango pulp can be added with appropriate amounts of purified water, syrup, citric acid, vitamin C and other auxiliary materials according to product positioning and market demand to adjust the taste, pH value and nutritional content. This step is usually mixed in a vacuum mixing tank, which not only ensures uniform mixing, but also prevents air from entering and prevents oxidation.
- Sterilization: The mixed mango juice enters the sterilizer. Generally, pasteurization is carried out at 85℃-95℃ for 15-30 seconds, or UHT at a higher temperature to kill harmful microorganisms and inhibit enzyme activity, thereby extending the shelf life of the product. The sterilization process requires strict control of temperature and time, as overheating will destroy nutrients and flavor.
- Filling: After sterilization, the mango juice immediately enters the filling equipment in a sterile environment to complete the filling and sealing.
Mango juice production line:
Modern mango juice production plants are equipped with fully automatic mango juice production lines, covering the entire process from raw material processing, pulping, batching, sterilization to filling. These equipments have a high degree of automation and high efficiency, which greatly reduces labor costs and cross-contamination risks.
Precautions during the production process
- Strict selection of raw materials: high-quality mangoes with moderate maturity and no rot must be used as raw materials.
- Sanitary management: All equipment and workshop environment must meet food safety standards and be cleaned and disinfected regularly by CIP.
- Standardized mixing ratio: Each batch of ingredients must be weighed and recorded according to the standard to ensure consistent flavor.