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Mango processing equipment / mango juice beverage production line

Mango processing equipment / mango juice beverage production line

1. Characteristics and effects of mango juice beverage

Mango juice is also a very concentrated and nutritious juice, so you need a spoon to drink . Mango juice is a powerful antioxidant and has a protective effect to your health. It is especially good for the kidneys and cleaning the blood. Because mango juice is so concentrated, it should normally be mixed with other juices. But if you want to drink quickly and really like the taste of mango, you can also use mango juice alone

(1)Eating mango has the effect of clearing intestines and stomach, and certain antiemetic effect on motion sickness .

(2)Anticancer. According to the viewpoint of modern diet therapy, mango contains a lot of vitamin A. So it has the function of preventing cancer and fighting cancer.

(3) Beautify your skin. Because mango contains a lot of vitamins, so often eating mango can play the role of moisturizing skin.

(4) Prevention of hypertension and arteriosclerosis. Mango contains nutrients, vitamin C and minerals, etc.So it not only has the effect of cancer prevention, but also preventing arteriosclerosis and hypertension .

(5)Prevention of constipation.Mango contains a lot of fiber and can promote defecation.

(6)Sterilization. Mango leaf extract can inhibit pyococcus, escherichia coli, pseudomonas and aeruginosa. It also has the effect of inhibiting influenza virus.

2. Mango juice beverage Production Process

(1) . Selection
Select fully mature, fresh, good flavor, rich juice, no pests and diseases fruit. The ones that is not mature enough should be after-ripening.

(2) Material pretreatment

Cleaning . After selection, rinse them with clean water and remove the hair. Then rinse them in 1% hydrochloric acid solution or detergent solution to remove the residual pesticides. Finally rinse them in clean water and drain them.

Denucleateion. Use the pitting machine to denucleate .

Soak to protect the color . Put into  0. 1%.  the mixer of ascorbic acid and citric acid for color protection.

(3) Heat and juice

Heat the fruit pieces at 90-95 for 3-5 minutes to soften them. Then juice through aperture 0. A 5 mm and remove the peel

(4) Flavor adjustment

The flavor can be adjusted by adding sugar, citric acid and L- ascorbic  acid.

(5) Homogenization and degassing

Homogenization can increases the stability of mango juice and prevents layering

When the fruit is juiced, it enters gases such as oxygen, nitrogen and carbon dioxide, among which nitrogen causes vitamin C and pigment oxidate. So degassing is necessary.

(6) . Sterilization and can filling

Heat mango juice to 95. and hold for 1 minute. Then fill the can .

(7) Sealing the can and cooling

Screw on the cap and invert the can for one minute. Cool the can to 38 and put into the warehouse .

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