Mango juice enzymolysis separation equipment

Abstract

The invention discloses mango juice enzymolysis separation equipment, which comprises an enzymolysis box; a return hopper and a feeding hopper are respectively arranged on two sides of the top of theenzymolysis box; a motor is arranged between the return hopper and the feeding hopper; a stirring rod is fixedly connected to the output end of the motor; stirring blades are fixedly connected to thetwo sides of the stirring rod; a first discharging port is formed in the bottom of the enzymolysis box; the interior of the first discharging port is communicated with one end of a first material returning pipe; and the other end of the first material returning pipe is fixedly connected with the inlet end of a first electromagnetic valve. According to the equipment, the mango pulp and pectinase react together, and the mango residues in the mango pulp are effectively decomposed through catalysis of the pectinase; due to secondary enzymolysis, the enzymolysis degree of the mango residues is further improved; finally, sterilization and enzyme deactivation are conducted through a high-voltage pulsed electric field, and finally the mango juice good in taste and quality is prepared.

Description

technical field [0001] The invention relates to the technical field of mango juice processing, in particular to a mango juice enzymolysis separation device. Background technique [0002] Mango juice is a dessert made from mango. Mango juice has a good antioxidant function, so it can delay aging. Mango juice can improve our immunity and protect our body. Mango juice can clean our liver, kidney and blood. [0003] At present, most domestic fruit juice processing technologies are thermal processing technologies, such as vacuum concentration, high-temperature instantaneous sterilization, and enzyme inactivation, etc., all rely on external heat sources. During the thermal processing of mango juice, especially with the thermal beating technology, the selected fruit has poor flavor and some loss of nutrients. The color, aroma, taste and nutrients of the raw materials are seriously damaged. Thermal processing can no longer satisfy people's expectations for product quality, flavor a...

AI Technical Summary

Problems solved by technology

During the thermal processing of mango juice, especially with the thermal beating technology, the selected fruit has poor flavor and some loss of nutrients. The color, aroma, taste and nutrients of the raw materials are seriously damaged. Thermal processing can no longer satisfy people's expectations for product quality, flavor and quality. The freshness of the appearance is required, and the mango juice made by thermal processing technology is doped with a certain amount of mango pomace, which affects the purity and taste of the mango juice

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