Ingredients: Fresh mulberries.

Finished products: Mulberry juice, Mulberry sauce, Mulberry juice drinks, etc

Capacity: 10 tons/day -2500 tons/day

Juice yield: approximately 80% (20% consisting of skin residue and seeds)

Solid content of raw materials: 10-12 Brix,

Final concentrated juice concentration: 65~72 Brix

Finished product packaging: sterile large bags/hall packaging/glass bottles/PET bottles

Production volume/packaging form: customized according to customer needs/customer definition

Processing technology of mulberry juice:

Raw material selection and collection - cleaning - fruit picking - belt juicing - preheating and enzyme inactivation - disc separation - sterilization - filling - finished product. Including raw material pretreatment system, juice extraction system, preheating and enzyme inactivation system, filtration system, sterilization and filling system.

Processing technology of mulberry jam:

Raw material collection - cleaning - fruit picking - preheating enzyme inactivation - double channel pulping - sterilization - filling - finished product. Including raw material pretreatment system, preheating and enzyme inactivation system, pulping system, blending system, homogenization and degassing system, sterilization and filling system.

Characteristics of Mulberry Processing Production Line System:

1. This production line can be directly used to produce strawberry, raspberry and other berry fruit juice and raw sauce. Adding individual equipment can be used to produce apple, pear, prickly pear or similar fruit juice. The entire set of equipment can be designed according to customer requirements until sterile large bag filling. The daily processing capacity can range from 5 tons to 1000 tons.

2. Using a 25-220L sterile large bag filling method, it can be stored at room temperature and has a shelf life of two years. After the squeezing season, mulberry juice can be directly mixed into various small packaged fruit juice drinks.

3. The mulberry processing production line adopts a belt juicer for juice extraction, which has a high juice yield and retains the original flavor. After juice extraction, it undergoes a short period of preheating, enzyme inactivation, and cooling treatment to passivate the polyphenol oxidase and other components of mulberry juice that are easily oxidized by air, thus protecting color and taste.

4. The process design and pipeline connection layout of the entire mulberry processing production line consider the preservation of the natural aroma components of the fruit. The entire cooling and heating process, as well as material transportation, are completed in a short time and distance, effectively preventing the loss of flavor substances generated by thermal reactions; At the same time, it also reduces the quality damage caused by the oxidation reaction of juice/pulp at high temperatures;

5. The operation control part of the mulberry processing production line adopts a fully automatic control system, an automatic fault alarm system, and a comprehensive safety guarantee mechanism to ensure the safety of equipment and personnel; All electronic control system spare parts come from internationally renowned brands such as Siemens, Omron, etc.

6. The steam control of various types of valves (extremely important and related to product quality) in the mulberry processing production line adopts the world-renowned steam control system brand Spirax Sarco from the UK for precise and highly reliable control, effectively ensuring the uniformity and balance of product quality in different batches.

7. Considering the actual situation of the customer's factory and the equipment requirements of the project, the mulberry processing production line adopts a segmented positioning for equipment installation, combining outdoor and indoor installation to ensure the rationality of on-site construction and operation, as well as a good working environment;