Mango juice has a sweet and sour taste and is rich in vitamins. It has a good antioxidant function, can delay aging, improve immunity, clean liver, kidneys and blood. It is a well-deserved health product. Mango juice is delicious and common in the market. But do you know how is mango juice sold in the market made in factory? What equipment is needed?

Process of Making Mango Juice in Factory

Large-scale production of mango juice requires mango fruit juice processing machine. The mango juice processing plant is mainly composed of cleaning, air-drying, beating, homogenizing, degassing, blending, sterilizing and filling equipment. The design concept of the production line is advanced and the degree of automation is high; the main equipment is all made of high-quality stainless steel, which fully meets the hygienic requirements of food processing.

Mango Juice Processing Steps Machines

1. Mango cleaning: The mangoes enter the sink, and under the action of high-pressure water flow and strong air bubbles, the mangoes are rolled, washed and conveyed. Sediment eluted from the surface of the mango sinks to the bottom.

2. Mango air-drying: natural air drying with large air volume and low noise fan, good drying effect, adjustable equipment speed, stable conveying and high efficiency;

3. Mango pulping: The mango pulping machine can realize automatic pit removal, slag discharge, and beating treatment, and is an indispensable equipment for mango juice processing plants;4. High pressure homogenization: The purpose of homogenization is to split the pulp particles suspended in the mango pulp into smaller particles and evenly disperse them in the mango juice, increase the stability of the juice and prevent stratification.

5. Colloid mill: When the juice flows through the colloid mill with a gap of 0.05-0.075mm, the pulp particles in the mango juice will rub against each other due to the strong centrifugal force, so as to achieve the purpose of homogenization;

6. Degassing: In order to avoid or reduce the oxidation of mango juice components, prevent changes in the color and flavor of mango juice, avoid suspension on the liquid surface due to the adsorption of gas by suspended particles, and prevent foaming during canning and sterilization to ensure heat exchange For efficiency, mango juice must remove excess oxygen;

7. Preparation: The mango pulp treated in the previous step needs to be adjusted in order to increase the flavor. When adjusting, add ingredients such as sugar, citric acid and L-ascorbic acid.

8. Sterilization: Sterilization of mango juice can not only eliminate spoilage bacteria, but also cause the passivation of chemical and enzymes separated from mango juice.

9. Filling: Heat the mango juice at 85℃-95℃ and quickly flow to the filling machine for filling and capping.

We integrate international advanced technology, combined with the characteristics of market investment, and form a solution for a refined mango juice processing production line. According to the company’s investment status and actual production requirements, we can carry out case-by-case design for customers’ engineering projects and provide customers with turnkey project for mango juice processing plant.