Pomegranate Juice Production Line

Basic process flow for pomegranate juice production line

Pomegranate Raw Material → Washing → Sorting → Temporary Storage → Manual Peeling → Color Protection → Crushing → Hot Extraction → Cooling → Enzyme Treatment → Spiral Juicing → Filtration → Sterilization → Pomegranate Juice → Intermediate Storage → Degassing → Preheating → Filling → Sealing → Sterilization → Cooling → Insulation → Inspection → Packaging → Shipping

Key Points of Pomegranate Juice Production Line

1. Checking the Raw Materials: Pomegranates must be fresh (or well-stored), ripe enough, taste normal, and not have any pests or rot.

2. Washing and Sorting: Once the pomegranates have been checked, they can be washed and sorted. Then, move to manual peeling on an operation table, making sure that the area and the people working there are clean. Usually done on a stainless steel table with a wash basin.

3. Protecting the Color: To keep the pomegranates and juice from changing color, use a 1% citric acid solution.

4. Extraction: The qualified pomegranate seeds are washed and put into the hot-cold tank for extraction. To make sure the product is of high quality, hot soaking gets the pigment out of pomegranates. The temperature for the hot soak is 65°C for 10 minutes.

5. Enzyme Treatment: This lowers the amount of pectin in the juice and makes it clearer.

6. Juice Pre-roll: speeds up the process of getting juice out.

7. Juicing and Filtration: The material that was taken out is juiced and split up. Before being put in a juice tank, the pressed pomegranate juice is filtered.

8. Blending and Filtration: For syrup treatment, use hot dissolution and a syrup filter.

- Water Treatment: Using ion exchange and electrodialysis depending on how good the water is in Xinjiang.

- Blending: Make sure it meets national juice drink standards by using 30% raw juice and less than 4% sugar.

9. Degassing: Put the raw juice in two blending tanks and mix or concentrate it. Then, use a vacuum of at least 650 mmHg to remove gas (this step is skipped for concentrated juice) and then pre-sterilize it.

10. Filling and Sterilization: The temperature of the filling must be at least 85°C. Make sure the sealed drink is at least 95°C to kill any germs. After insulating, put it in a box and store it. During busy times, the raw juice can be concentrated and kept for later use when needed.