The pear juice beverage production line is a type of fruit juice beverage with pulp. It is made by beating and grinding fresh fruits, adding appropriate amounts of sugar, water, citric acid, etc., and then processing them through degassing, homogenization, sterilization, filling and other production processes. The product has the unique flavor of natural fruits, a pure and thick taste, and adapts to the taste of consumers. It is known as a beverage of the 1990s and is deeply loved by consumers. In order to address the shortage of seasonal production, fruit pulp can also be diluted with sugar water after the fruiting period to adjust the acidity for production. Due to different fruit varieties and properties, the production process also varies.

Pear/Avocado processing technology process:

Raw material selection → Half cutting → Peeling → Core digging → Trimming → Pre cooking → Crushing → Grinding → Interlayer juice storage → Mixing and blending → Heating up → High pressure homogenization → Jaring → Sealing → Sterilization → Jaring → Coating with stone wax oil → Packaging → Finished product

Pear juice beverage production line processing as an example to introduce the machine.

Pre processing process of pear juice beverage production line:

1. The selection of raw materials should be fresh, almost mature, tightly organized, with a normal flavor, and free from mold, pests, diseases, damage, and frostbite. Dangshan pears should be used as raw materials.
2. Cut the pear in half with a knife aimed at 1/2 of the pear and cut it evenly in half.
3. Peeling is carried out using a solution with a temperature of 80-85 ℃ and a concentration of 12% -15%. The sliced pear pieces are promptly peeled on a continuous alkali peeling machine, and the residual skin is quickly washed away. The mixture is then rinsed with clean water to remove residual alkali solution, and soaked in a mixture of 0.1% ascorbic acid (vitamin C) and citric acid to prevent discoloration.
4. Use a nuclear excavator to clean the seed nest and perform color protection treatment.
5. Trim and remove any remaining pear skin, scars, freckles, etc. to maintain a beautiful shape.
6. Pour the pre cooked and trimmed pear pieces into a sandwich pot with boiling water, heat up to boiling, stir thoroughly, and cook thoroughly for 5-10 minutes.
7. After crushing and pre cooking, use a hammer crusher for crushing treatment.
8. The crushed pear pulp is ground by a homogenizer and then pumped into a sandwich juice storage tank.

Pear juice beverage production line ingredient system:

1. Mix and prepare 33% pear juice and 2% Tremella fuciformis. According to the product scale, calculate the amount of each ingredient such as pear juice, Tremella juice, white sugar, citric acid, etc., pour them into the preparation tank one by one, stir while pouring, mix thoroughly and evenly, then steam and heat up to 83-85 ℃, hold for 1-2 minutes, and degas. It can also be degassed by spray degasser.
2. After high-pressure homogenization and degassing, the pear juice flows into a high-pressure homogenization pump under its own gravity and undergoes high-pressure homogenization treatment at a pressure of 15-16 megapascals.
3. Can filling should be done while it is still hot. Keep the juice temperature above 80 ℃. Seal the secret with a seal. Both cans and empty cans need to be sterilized and disinfected beforehand.
4. Sterilize by boiling at normal pressure and 100 ℃ for 25 minutes, then quickly cool to room temperature.
5. Wipe the can, apply paraffin oil to clean the water vapor on the lid and body of the can, and apply a layer of paraffin oil. Store it in the warehouse for one week. Label, pack, store or sell qualified products.

Production equipment and process for deep processing pear juice beverage:

1. Processing of fresh pears: Peel and seed the pears, weigh them, then add about 300mL of hot water and heat for 3-5 minutes, then beat them. During beating, add color protectant HA to prevent browning of the pear juice.
2. Sol: Mix white sugar, sugar syrup, potassium sorbate, sodium citrate and suspension agent evenly, sprinkle into 300mL of pure water at 80 ℃, stir and heat to fully dissolve, and there are no insoluble particles.
3. Mixing: Mix the pear puree and gelatin evenly.
4. Acidification: Dissolve citric acid in approximately 50mL of purified water at 60 ℃, slowly add the diluted acid solution to the feed solution, and stir evenly.
5. Homogenization: dilute the feed solution to 1000mL with 40 ℃ purified water, then mix the fragrance and homogenize it. The homogenization conditions are 40 ℃, 20MPa/5MPa, and then fill and seal.
6. Sterilization: Pasteurization is used at 85-90 ℃ for 15-20 minutes.
7. Cooling: Place the sterilized sample in a cold water bath and cool it to room temperature to obtain the finished product.

Classification of packaging for the entire pear juice beverage production line:

1. Composition of PET bottle production equipment: including water treatment system, raw fruit processing system, blending system, automatic bottle blowing machine, wind conveyor line, UHT ultra-high temperature sterilization machine, cap conveying sterilization machine, cap cleaning machine, bottle flushing, filling and capping three in one machine, bottle pouring sterilization machine, bottle cooling machine, blow drying machine, labeling machine, coding machine, palletizing machine, wrapping and entangling machine, solid bottle conveying system, box conveying system, electrical control system, etc. It is a complete set of filling and packaging production lines. Optional equipment: automatic bottle sorting machine or manual bottle sorting system, fully/semi automatic bottle washing machine, fully automatic bottle unloading machine, bottle warehouse, labeling machine, carton packaging machine, etc. Production capacity: Our company has formed a complete series of product lines, with a supply capacity ranging from 2000 bottles/hour to 36000 bottles/hour (calculated based on 500mls PET bottles).
2. Composition of canned packaging equipment: a complete set of filling and packaging production lines including water treatment system, raw fruit treatment system, blending system, fully automatic can unloading machine, can flushing machine, filling and capping machine, UHT sterilization machine, cold can machine, storage tank platform, inkjet printer, liquid level detection machine, shrink film packaging machine, solid tank transportation system, electrical control system, etc. Optional equipment: cardboard packaging machine, etc. Production capacity: Our company has formed a complete series of product lines, with a supply capacity ranging from 1000 cans/hour to 30000 cans/hour (calculated based on 355ml cans)
3. Composition of glass bottle equipment: It includes a complete set of filling and packaging production lines, including water treatment system, raw fruit treatment system, blending system, bottle washing machine, bottle preheating machine, UHT ultra-high temperature sterilization machine, capping machine, filling and capping machine, bottle pouring sterilization machine, cold bottle machine, labeling machine, coding machine, packing machine, palletizing machine, wrapping and entangling machine, solid bottle conveying system, box conveying system, electrical control system, etc. Optional equipment: If it is a new bottle, a fully automatic bottle unloading and stacking machine can be selected. Production capacity: Our company has formed a complete series of product lines, with a supply capacity ranging from 2000 bottles/hour to 36000 bottles/hour (calculated based on 250ml glass bottles for melons)