The corn juice production line is a beverage made from sweet corn ears as raw materials, processed through processes such as juice extraction, degassing, homogenization, sealing, and sterilization, and mixed with water, sugar, and acid

The nutritional components of sweet corn ears include vitamins, amino acids, and mineral elements. The color of the corn juice beverage production line is milky, white, or slightly yellow, and the corn is evenly distributed in the juice without layering, with a fragrant aroma, delicate taste, and no impurities.

Manufacturer of fully automatic corn juice drinks production line

Ingredients for making corn juice:
Main ingredient: Corn
Seasoning: Recipe (%): 80% corn juice, 10% white sugar, 0.2% citric acid, 1.2% honey, 0.01% carboxymethyl cellulose, 0.09% sucrose ester, 0.08% gelatin, 0.24% agar, 8.18% water. First, dissolve and filter sugar, carboxymethyl cellulose, sucrose ester, gelatin, and agar. After cooling, add them together with other ingredients to the mixing tank and stir evenly.

Process flow of rice juice beverage production line:

Material selection ->Removing the husk and beard ->Cleaning ->Enzyme inactivation ->Cooling ->Scraping and taking the grains ->Beating ->Filtering ->Corn juice ->Mixing and blending ->Homogenization ->Filtering ->Filling ->Sealing ->Sterilization ->Cooling ->Finished product.

Corn juice beverage production equipment is a nutritious and health promoting beverage with simple production process, low cost, fragrant and delicious flavor, suitable for people of all ages and genders to drink, and has great market potential.

Key operating points of corn juice beverage production line:

1. Select corn kernels that are plump, insect free, and mold free, and remove impurities.
2. Soak in hot water at around 60 ℃ with 0.2% lactic acid added for 4 hours to soften the tissue. The purpose of adding lactic acid is to facilitate the removal of seed coat and germ, improve juice yield, remove excessive fat, and eliminate odors.
3. After soaking and grinding, remove the seed coat and embryo, add 4 times the amount of water to mash, and filter through a 20 mesh sieve.
4. Liquefaction: Add 0.4% alpha amylase to the filtrate for liquefaction. The alpha amylase is added in two parts, first adding 2/3 of the alpha amylase, and then adding 0.2% calcium chloride (to enhance the activity of the alpha amylase). Then raise the temperature to 85-95 ℃, add the remaining 1/3 alpha amylase, keep warm for 30 minutes, and perform iodine solution test.
5. Saccharification: Reduce the temperature by Zhi60 ℃, adjust the pH to 4.5-4.7, add 0.5% saccharifying enzyme, and hold for 4 hours to achieve a sugar content of 18 ° C
6. Bake another part of the corn in a 150 ℃ oven for 20 minutes until it turns dark yellow, removes any odors, and displays a burnt aroma, then crush it.
7. Soak the crushed corn in 6 times cold water and retain the extraction solution.
8. Fine grinding: Mix corn saccharification solution and corn extraction solution in a 1:1 ratio, and then use a colloid mill for fine grinding.
9. Mix 0.1% sucrose ester, 0.3% composite stabilizer, and 0.1% salt into the corn mixture. If the sweetness is insufficient, make up for it with white sugar and adjust the acidity to around 4.0.
10. Homogenization: Pump the mixed liquid into a homogenizer at around 60 ℃ and 40Mpa pressure for homogenization.
11. Filling sterilization: Keep the material liquid at 80-85 ℃ and fill it while it is hot. Use a high temperature instantaneous sterilization of 121 ℃ for 3 seconds, then cool, inspect, and label it.

Process characteristics of corn juice production line

The complete set of equipment provided by Shihe Machinery for production and processing

The raw materials should be fresh, tender, plump, golden yellow, free from pests and diseases, and free from decay. The corn husks should be removed and washed with clean water. The fresh sweet corn kernels should be beaten with a blender.

2. The ground slurry is diluted with water and filtered, then filtered using 120 mesh gauze. The clarified liquid is injected into a tank for later use (pay attention to controlling the amount of water used).
3. Mix the stabilizer evenly with white sugar, slowly sprinkle it into warm water, and dissolve it by heating while stirring continuously. After dissolution, add corn syrup in proportion, heat up and boil, and then add other auxiliary materials.
4. After the above liquid is prepared, it is mixed and homogenized. The prepared ingredients are added to a high-pressure homogenizer for homogenization to achieve uniform and tender tissue, avoiding the formation of layered precipitation.
5. Put the homogenized liquid in the homogenizer into a clean and disinfected bottle and seal it. Then, high-temperature sterilization was carried out under 121% C/20min sterilization conditions. Remove and quickly cool to room temperature.