I-Kiwi Juice Production Line

Izixhobo eziNxulumene nazo kunye neeNkqubo zeKiwi Juice Production Line

Ukukhetha iSiqhamo → Ukuxobula → Ukucofa → Ukungasebenzi kwe-Enzyme → Ukuxuba → Ukwenziwa kwe-Homogenization&Ukukhupha amanzi → Ukuzalisa → Ukuvala inzala → Ukupholisa → iMveliso egqityiweyo.

1. Ukukhetha iSiqhamo: Ungasivuthwa isiqhamo osivulileyo ngokusifaka kwi-ethylene okanye usipakishe kangangeentsuku ezintlanu. Khetha iikiwi eziqhelekileyo ezithambileyo kancinci njengesithako esiphambili. Xa uhlamba isiqhamo, qiniseka ukuba ulahle yonke i-fuzz, ngakumbi phezulu kunye ne-calyx.

2. I-peeling: Isiqhamo se-Kiwi sine-fuzz eninzi ngaphandle, ngoko ke kufuneka uhlambulule ngaphambi kokuba i-juicing igcine i-fuzz ingonakalisi umgangatho. Unokuxobula ngeendlela ezininzi ezahlukeneyo, njengamachiza, oomatshini, okanye izandla zakho. Ukusetyenziswa kwimizi-mveliso, uku peeling alkali yeyona ndlela ilungileyo yokuhamba. Isisombululo se-5% ye-sodium hydroxide, i-0.48% i-lauric acid, kunye ne-0.8% ye-potassium pyrophosphate kwi-95 ° C malunga nemizuzu engama-3 yindlela eqhelekileyo yokufumana iziphumo ezihle kakhulu ze-peel.

3. Ukucofa: Umatshini onezigaba ezithathu wenza ipulping. Iyakwazi ukususa imbewu kunye nolusu. Ubungakanani bomnatha womatshini wokucofa kufuneka bulungile ukuze imbewu ingadibani nentlaka.

4. Unyango olushushu lokubulala ii-Enzymes: Umxube ufudunyezwa kwi-90 ° C imizuzu emi-5 usebenzisa i-plate heat exchanger. Le yindlela efanelekileyo yokugcina incasa kunye nombala wejusi.

5. Ukuxuba: Ezinye i-flavoring agents zongezwa kwi-enzyme-inactivated kiwi juice ukufumana i-flavour efanelekileyo.

6. I-Homogenization kunye ne-Degassing: Umatshini wokukhupha i-vacuum udibanisa iinxalenye ezimbini kunye noxinzelelo lwe-MPa ye-20 kunye nokushisa kwe-40 ° C. Emva koko, ikhutshwa kwi-vacuum ye-93.3 KPa. Isiselo sejusi si-vacuum-degassed, okuthetha ukuba umoya omncinci ungena kuwo kwaye iikhompawundi zencasa azijiki zibe mdaka.

7. Ukuzaliswa, ukuvala inzalo kunye nokupholisa: Emva kokukhupha igesi, tshisa ngokukhawuleza umxube ukuya kwi-96 ° C kwaye uqale ukuwugcwalisa. Ubushushu bokuzalisa kufuneka buhlale ngaphezu kwama-88°C. Emva koko, beka iibhotile zijongise ezantsi kwimbiza yokuvala inzala kwi-100°C imizuzu engama-20 ukubulala naziphi na iintsholongwane. Emva koko, zipholise ziye kutsho kuma-35°C ngokukhawuleza ukuze ubone ukuba zibugcina kangakanani na ubushushu bazo.

Isixhobo esiNxulumeneyo kunye neeNkqubo zoMda weMveliso yeJuice yeKiwi eNxinyiweyo

Ijusi yeKiwi → Ukuvala inzala → Uxinaniso → Ukupholisa → Ukuzalisa → Ukutywina → Ukupakisha → iMveliso egqityiweyo.

1.Isterilization: Emva kokuba ijusi yekiwi icacisiwe, isenokuba ne-microorganisms kuyo. Isitya esicekethekileyo sokutshintsha ubushushu sisetyenziselwa ukubulala iintsholongwane kwi-90°C imizuzwana engama-30. Kubalulekile ukucoca ijusi ngaphambi kokuba uyigxininise. Xa ijusi igxininiswe, inokujika ibe mdaka ukuba ivalwe inzala emva koko. Oku kuya kwenza incasa yejusi ibe mandundu.

2.Ugxininiso: Kukho iindlela ezintathu eziphambili zoku: ukugxininiswa kwe-vacuum, ukugxilwa komkhenkce, kunye ne-resmosis concentration. Khetha indlela efanelekileyo esekelwe kwinto oyifunayo ngokwenene.

3.Ukuzalisa: Ungazalisa izitya ezenziwe ngeglasi, iplastiki, kunye nezinye izinto. Ukuqinisekisa ukuba zicocekile kwaye azinyumba, izikhongozeli kufuneka zicocwe kwaye zicolwe iintsholongwane phambi kokuba zisetyenziswe.

I-4.Imveliso egqityiweyo: Xa usenza imveliso, kufuneka uzame ukugcina i-kiwi egxininiswe ijusi ekudibaneni nomoya kangangoko kunokwenzeka. Ijusi akufuneki ichukumise izixhobo zentsimbi kuba iiyoni zentsimbi zingonakalisa izinto ezifana neVithamin C. Oku kuya kwenza ukuba imveliso yokugqibela ibe mandundu.