Citrus chachiensis flesh juicing production line and production method
By designing a production line for juicing Chazhi tangerine pulp, the problem of waste of Chazhi tangerine pulp was solved, the preparation and processing of juice was realized, the processing efficiency and product diversity were improved, and the quality of the juice was maintained.
Patent Information
- Application Number
- CN202512024677.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-30
- Publication Date
- 2026-03-17
AI Technical Summary
The pulp of Xinhui tea branch tangerines is not effectively utilized after peeling, resulting in resource waste. Furthermore, its sour and astringent taste and numerous seeds make it difficult to process and produce juice or canned goods, and there is a lack of related products on the market.
A production line for juicing tangerine pulp was designed, including a de-bitterness treatment machine, a bubble washing machine, and a pulp juicer. The astringency and bitterness of the pulp are removed through soaking, washing and pressing processes to produce juice. The tangerine seeds are separated by crushing and separation equipment and a filter screen, and the juice is preserved in a low-temperature insulated tank.
This method enables the effective utilization of the pulp of the tea branch mandarin orange, producing juice and processing it into beverages, jams, vinegars, and other products. This improves processing efficiency, reduces labor costs, and maintains the freshness and flavor of the juice.
Smart Images
Figure CN121667401A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the technical field of automated equipment, and in particular relates to a production line and method for juicing tea branch mandarin orange pulp. Background Technology
[0002] The pulp of Xinhui tea branch tangerines is the residue left after peeling the fruit during the production of Xinhui tangerine peel. However, the harvest season for tangerines is short, not available year-round, so it's rare to see canned fruit or juice made from Xinhui tea branch tangerine pulp on the market. Furthermore, because tea branch tangerine pulp has a strong sour and astringent taste and contains many seeds, it's relatively troublesome to process. Therefore, the pulp left after peeling is generally collected and disposed of by sanitation departments, resulting in a significant waste of valuable resources. Summary of the Invention
[0003] The purpose of this invention is to provide a production line and method for juicing tea branch mandarin orange pulp to solve the technical problems described in the background art.
[0004] One type of citrus fruit pulp juicing production line includes:
[0005] The astringency and bitterness removal treatment machine is equipped with a soaking tank containing a soaking solution. The soaking solution is used to soak the citrus pulp to remove the astringency and bitterness of the citrus pulp.
[0006] The bubble cleaning machine is equipped with a cleaning tank, which is equipped with a bubble generator and cleaning water. The cleaning water is used to rinse the soaking liquid off the citrus pulp balls.
[0007] A fruit juicer uses a screw extruder to extract juice from rinsed citrus pulp balls.
[0008] Based on the above technical solution, the present invention achieves the following beneficial effects:
[0009] 1. In the production process of Xinhui tangerine peel, the remaining part of the tangerine peel (i.e., the tangerine pulp ball) is soaked in the soaking solution in the soaking tank using a de-bitterness and de-astringency treatment machine to dissolve the limonin and naringin on the surface of the pulp ball and remove the astringent and bitter taste. Then, the soaking solution on the tangerine pulp ball is rinsed with the washing water in the washing tank using a bubbling washing machine. Finally, the rinsed tangerine pulp ball is squeezed by a pulp juicer using a screw extrusion method to make tangerine juice. This avoids the waste of tangerine pulp ball and can also fill the gap in the market for tangerine juice.
[0010] 2. After removing the bitterness from citrus fruits and making them into juice, it is easier to process the juice into beverages, jams, vinegars, and wines, thus allowing the juice to be preserved for a long time.
[0011] To further optimize the above technical solutions, they can be combined with one or more of the following implementation methods without conflict.
[0012] In some embodiments, the soaking tank is equipped with a soaking solution containing a mixture of 0.01%-0.02% edible soda ash, 0.1% edible salt, and 8ppm sodium hypochlorite solution with a pH value of 8.5-9. The debitterness and astringency removal treatment machine is used to soak the citrus pulp balls in the soaking solution for 6-8 minutes.
[0013] Based on the above technical solution, it is possible to accelerate the dissolution of limonin and naringin on the surface of the fruit pulp, effectively reducing the bitterness of the juice.
[0014] In some embodiments, the front end of the soaking tank is a soaking inlet and the end is a soaking outlet. The soaking tank is equipped with a soaking conveyor belt that is immersed in the soaking liquid and extends from the soaking inlet to the soaking outlet. The part of the soaking conveyor belt located at the soaking outlet is equipped with an upwardly inclined soaking lifting part that extends above the cleaning tank.
[0015] When the citrus pulp balls enter the soaking tank through the soaking inlet, the soaking conveyor belt carries the citrus pulp balls and soaks them in the soaking solution. Afterward, the soaking conveyor belt moves the citrus pulp balls in the soaking tank so that the citrus pulp balls are evenly soaked in the soaking solution, the soaking solution can wash the citrus pulp balls, and the soaking conveyor belt can use the citrus pulp balls to stir the soaking solution evenly. Afterward, the soaking conveyor belt is used to carry the citrus pulp balls to the soaking outlet, and the soaking lifting part removes the citrus pulp balls from the soaking solution and puts them into the bubbling washing machine.
[0016] Based on the above technical solution, the present invention further achieves the following beneficial effects:
[0017] 1. When removing bitterness from citrus pulp balls, a large number of citrus pulp balls can be continuously fed into the soaking tank from the soaking inlet. At this time, the citrus pulp balls fall onto the soaking conveyor belt, and then the soaking conveyor belt moves the citrus pulp balls on it in the soaking tank to avoid the accumulation of citrus pulp balls, so that the citrus pulp balls can be evenly soaked in the biological dissolving solution to remove the bitterness of the citrus pulp balls.
[0018] 2. Because the soaking conveyor belt can move the citrus pulp balls in the soaking solution, it can achieve stable and efficient removal of the bitterness of the citrus pulp balls without stirring the soaking solution and the citrus pulp balls in it.
[0019] 3. After the soaking solution removes the bitterness from the citrus pulp, the soaking conveyor belt transports the citrus pulp to the soaking outlet. Then, the soaking lifting part removes the citrus pulp from the soaking solution and puts it into the bubbling washing machine. Therefore, compared with conventional manual operation, it can effectively improve processing efficiency and reduce labor costs when processing large quantities of tea branch citrus.
[0020] In some embodiments, the cleaning tank is connected to a chiller equipped with a temperature control component. The chiller is used to supply cleaning water to the cleaning tank so that the temperature of the cleaning water is kept below 5°C.
[0021] Based on the above technical solution, the bubble washing machine maintains the temperature of the washing water below 5℃ when washing citrus pulp, thereby preserving the freshness and original flavor of the pulp during processing.
[0022] In some embodiments, the front end of the cleaning tank is provided with a cleaning inlet and the end end is provided with a cleaning outlet. The cleaning tank is provided with a cleaning conveyor belt that is immersed in the cleaning water and extends from the cleaning inlet to the cleaning outlet. The cleaning conveyor belt is provided with an upwardly inclined cleaning lifting part that extends to the next station at the cleaning outlet.
[0023] When the citrus pulp balls enter the washing tank from the washing inlet, the washing conveyor belt carries the citrus pulp balls and immerses them in the washing water. Then, the washing conveyor belt moves the citrus pulp balls in the washing tank so that the washing water can evenly rinse the citrus pulp balls. After that, the washing conveyor belt carries the citrus pulp balls to the washing outlet, and the washing lifting part removes the citrus pulp balls from the washing water and puts them into the next station.
[0024] Based on the above technical solution, the present invention further achieves the following beneficial effects:
[0025] 1. After removing the bitterness from the citrus pulp balls, the citrus pulp balls enter the washing tank through the washing inlet. At this time, the citrus pulp balls fall onto the washing conveyor belt. Subsequently, the washing conveyor belt moves the citrus pulp balls on it in the washing tank to prevent the citrus pulp balls from piling up, so that the citrus pulp balls can be evenly soaked in the washing water to remove the soaking liquid from the citrus pulp balls.
[0026] 2. Because the washing conveyor belt can move the citrus pulp balls in the washing water, it can achieve stable and efficient rinsing and cleaning of the citrus pulp balls without stirring the washing water and the citrus pulp balls in it.
[0027] 3. After the citrus pulp balls are washed with the washing water, the washing conveyor belt transports them to the washing outlet. Then, the washing lifting part removes the citrus pulp balls from the washing water and puts them into the next work station. Therefore, compared with conventional manual operation, when processing large quantities of tea branch citrus fruits, it can further improve processing efficiency and reduce labor costs.
[0028] In some embodiments, the tea branch mandarin orange pulp juicing production line further includes:
[0029] Crushing and separating equipment, which uses the movement of comb teeth to crush the washed citrus pulp;
[0030] Based on the above technical solution, the fruit pulp ball can be broken down without damaging the seeds inside, thus achieving the first juice at low temperature.
[0031] The pulp crusher and pitter is used to separate the seeds from the segments and peels in the crushed citrus pulp. The segments and peels are then fed into a juicer, which uses a screw extruder to extract juice from the segments and peels.
[0032] Based on the above technical solution, the crushed pulp and citrus seeds can be separated, the peel and segments can be put into the next process, and the citrus seeds can be collected and dried as medicinal raw materials.
[0033] The high-frequency double-layer vibrator is equipped with a vibration generator, a 60-mesh filter screen and an 80-mesh filter screen. The vibration generator is connected to the 60-mesh filter screen and the 80-mesh filter screen so that the 60-mesh filter screen and the 80-mesh filter screen can separate and remove large particles of fruit juice.
[0034] Based on the above technical solution, large particulate matter generated during the juice extraction process can be separated and removed, thereby improving the taste of the juice.
[0035] A fine grinder is used to grind fruit juice into a finer consistency after removing large particles.
[0036] Based on the above technical solution, the rich flavor substances inside the juice are emulsified, so that the juice can achieve a more stable and smooth effect.
[0037] A plate heat exchanger is provided with a heat-conducting pipe that enters the fine grinder. The heat-conducting pipe is used to absorb the heat of the juice in the fine grinder so as to quickly reduce the temperature of the ground juice.
[0038] Based on the above technical solution, the heat generated in the previous juice processing can be quickly exchanged and cooled, keeping the juice at a low temperature, thereby preserving the flavor and nutrition more completely, and allowing for better control of microbial limits.
[0039] The refrigeration and low-temperature insulation tank is connected to the refrigeration system for temperature transfer and is also connected to the cooling pipe so that the refrigeration and low-temperature insulation tank can store juice after the temperature has been lowered.
[0040] Based on the above technical solution, the extracted juice can be preserved and transferred at low temperature to facilitate the bottling process.
[0041] The filling machine is connected to the refrigeration and low-temperature insulation tank via pipelines.
[0042] Based on the above technical solution, the juice inside the refrigerated low-temperature insulated tank is transported to the filling machine for filling and packaging.
[0043] In some implementations, the entire juicing process is connected in a fully enclosed manner via stainless steel pipes, which connect the crushing and separating equipment, the pulping and pitting machine, the pulp juicer, the high-frequency double-layer vibrating machine, the fine grinder, the plate heat exchanger, the refrigeration and low-temperature insulation tank, and the filling machine, to prevent cross-contamination and flavor loss after the Xinhui tangerine juice is extracted.
[0044] Furthermore, the production method described above is applied to the juicing production line for tangerine peel pulp, and also includes the following steps:
[0045] S1. Soak the citrus pulp balls in the soaking solution for 6-8 minutes. The soaking solution is a mixture of 0.01%-0.02% edible soda ash, 0.1% edible salt, and 8ppm sodium hypochlorite solution with a pH of 8.5-9. This removes the bitterness caused by limonene and naringin in the citrus pulp ball's outer membrane, while also disinfecting and cleaning the citrus pulp balls.
[0046] S2. Place the citrus pulp balls into the washing water and use a bubble generator to create bubbles in the washing water to impact the citrus pulp balls, thereby rinsing the soaking liquid on the citrus pulp balls. At the same time, keep the temperature of the washing water below 5°C to maintain the freshness and original flavor of the citrus pulp balls.
[0047] S3. Using the principle of comb movement, squeeze the citrus pulp ball to separate the citrus pulp ball into the rind, segments, seeds and the first juice without damaging the seeds inside the pulp ball;
[0048] S4. By using the principle of sieve separation and based on the different buoyancy of substances with different densities, the citrus seeds are separated and removed for use in the collection and drying of medicinal materials;
[0049] S5. Use the screw extrusion principle to squeeze the capsule and capsule segments to extract the juice;
[0050] S6. The juice passes through a 60-mesh filter screen and an 80-mesh filter screen in sequence. At the same time, a vibration generator drives the 60-mesh filter screen and the 80-mesh filter screen to vibrate at high frequency to separate and remove large particles in the juice.
[0051] S7. Grind the juice to emulsify the rich flavor substances inside the juice, making the juice more stable and smooth. In addition, the plate heat exchanger is equipped with a heat pipe that enters the fine grinder. The heat pipe is used to absorb the heat of the juice in the fine grinder to cool the juice and keep it at a low temperature to preserve the flavor and nutrition of the juice, while the microbial limit can also be well controlled.
[0052] S8. Transfer the juice to a refrigerated low-temperature insulated tank for storage, and at the same time, control the temperature of the juice in the refrigerated low-temperature insulated tank to below 5°C.
[0053] S9. Use a filling machine to package the juice in the refrigerated low-temperature insulated tank.
[0054] In some embodiments, the above-described production method further includes the following steps:
[0055] When the citrus pulp balls enter the soaking solution, the soaking conveyor belt carries the citrus pulp balls and soaks them in the soaking solution. After that, the soaking conveyor belt is used to move the citrus pulp balls in the soaking tank so that the citrus pulp balls are evenly soaked in the soaking solution, the soaking solution can wash the citrus pulp balls, and the soaking conveyor belt can use the citrus pulp balls to stir the soaking solution evenly.
[0056] When the citrus pulp balls enter the washing water, the washing conveyor belt carries the citrus pulp balls and immerses them in the washing water. After that, the washing conveyor belt is used to move the citrus pulp balls in the washing pool so that the washing water can wash the citrus pulp balls evenly. Attached Figure Description
[0057] To more clearly illustrate the specific embodiments of the present invention, the following will briefly explain the drawings and reference numerals used in the description of the specific embodiments.
[0058] Figure 1 This is a layout diagram of the present invention;
[0059] Figure 2 This is a schematic diagram of the structure of the present invention;
[0060] Figure 3 This is a location distribution diagram of the astringency removal and bitterness removal treatment machine and the bubbling cleaning machine described in this invention;
[0061] Figure 4 This is a schematic diagram of the astringency and bitterness removal treatment machine described in this invention;
[0062] Figure 5 This is a schematic diagram of the structure of the bubble cleaning machine described in this invention.
[0063] A structural diagram.
[0064] Figure label:
[0065] 1. Bitterness removal treatment machine; 11. Soaking tank; 12. Soaking inlet; 13. Soaking outlet; 14. Soaking conveyor belt; 15. Soaking lifting section; 2. Bubble cleaning machine; 21. Cleaning tank; 22. Bubble generator; 23. Chiller; 24. Cleaning inlet; 25. Cleaning outlet; 26. Cleaning conveyor belt; 27. Cleaning lifting section; 3. Crushing and separating equipment; 4. Crushing and pitting machine; 5. Fruit juicer; 6. High-frequency double-layer vibrating machine; 7. Fine grinder; 8. Plate heat exchanger; 9. Refrigeration and low-temperature insulation tank; 91. Filling machine. Detailed Implementation
[0066] To make the objectives, technical solutions, and advantages of this invention clearer, the following description is provided with reference to the accompanying drawings.
[0067] This specific embodiment provides a production line and method for juicing tea branch mandarin orange pulp.
[0068] like Figures 1 to 5 As shown, one type of tangerine pulp juicing production line includes a bitterness and astringency removal treatment machine 1, a bubbling and washing machine 2, a crushing and separating device 3, a pulp crushing and pitting machine 4, a pulp juicer 5, a high-frequency double-layer vibrating machine 6, a fine grinder 7, a plate heat exchanger 8, a refrigeration and low-temperature insulation tank 9, and a filling machine 91. The crushing and separating device 3, the pulp crushing and pitting machine 4, the pulp juicer 5, the high-frequency double-layer vibrating machine 6, the fine grinder 7, the plate heat exchanger 8, the refrigeration and low-temperature insulation tank 9, and the filling machine 91 are connected sequentially in a fully enclosed manner via stainless steel pipes.
[0069] De-bitterness and astringency removal treatment machine 1. The de-bitterness and astringency removal treatment machine 1 is equipped with a soaking tank 11. The soaking tank 11 contains a soaking solution with a pH value of 8.5-9, which is a mixture of 0.01%-0.02% edible soda ash, 0.1% edible salt, and 8ppm sodium hypochlorite solution. The de-bitterness and astringency removal treatment machine 1 is used to soak citrus pulp balls in the soaking solution for 6-8 minutes, thereby accelerating the dissolution of limonene and naringin on the surface of the pulp balls and effectively reducing the bitterness and astringency of the juice.
[0070] The soaking tank 11 has a soaking inlet 12 at the front end and a soaking outlet 13 at the end. A soaking conveyor belt 14, which is immersed in the soaking solution and extends from the soaking inlet 12 to the soaking outlet 13, is installed inside the soaking tank 11. At the soaking outlet 13, the soaking conveyor belt 14 has an upwardly inclined soaking lifting section 15 extending above the washing tank 21. When the citrus pulp balls enter the soaking tank 11 through the soaking inlet 12, the soaking conveyor belt 14 carries the citrus pulp balls and immerses them in the soaking solution. Subsequently, the soaking conveyor belt 14 moves the citrus pulp balls within the soaking tank 11 to ensure even immersion in the soaking solution, to allow the soaking solution to wash the citrus pulp balls, and to allow the soaking conveyor belt 14 to use the citrus pulp balls to evenly agitate the soaking solution. Afterward, the soaking conveyor belt 14 carries the citrus pulp balls to the soaking outlet 13, where the soaking lifting section 15 removes the citrus pulp balls from the soaking solution and feeds them into the bubbling washing machine 2.
[0071] Therefore, when removing bitterness from citrus pulp, a large number of citrus pulp balls can be continuously fed into the soaking tank 11 from the soaking inlet 12. The pulp balls then fall onto the soaking conveyor belt 14, which moves the pulp balls within the soaking tank 11, preventing them from piling up. This ensures the pulp balls are evenly immersed in the biological dissolving solution, effectively removing their bitterness. Furthermore, because the soaking conveyor belt 14 moves the pulp balls within the soaking solution, it eliminates the need for stirring the solution or the pulp balls, allowing for stable and efficient removal of bitterness. After the soaking solution removes the bitterness from the citrus pulp, the soaking conveyor belt 14 transports the citrus pulp to the soaking outlet 13. Then, the soaking lifting part 15 removes the citrus pulp from the soaking solution and puts it into the bubbling washing machine 2. Therefore, compared with conventional manual operation, it can effectively improve processing efficiency and reduce labor costs when processing large quantities of tea branch citrus.
[0072] Bubble Washing Machine 2. The bubble washing machine 2 is equipped with a washing tank 21, a bubble generator 22, and washing water. The washing water is used to rinse the soaking solution off the citrus pulp. A chiller 23 is connected to the washing tank 21 and is equipped with a temperature control component. The chiller 23 supplies washing water to the washing tank 21 to maintain the temperature of the washing water below 5°C. By keeping the temperature of the washing water below 5°C during the washing of the citrus pulp by the bubble washing machine 2, the freshness and original flavor of the pulp can be preserved during processing.
[0073] The washing tank 21 has a washing inlet 24 at the front end and a washing outlet 25 at the end. The dropping end of the soaking and lifting section 15 is located above the washing inlet 24. A washing conveyor belt 26, which is immersed in washing water and extends from the washing inlet 24 to the washing outlet 25, is installed inside the washing tank 21. A washing lifting section 27, which is inclined upward and extends to the next station, is installed on the washing conveyor belt 26 at the washing outlet 25. When the citrus pulp balls enter the washing tank 21 from the washing inlet 24, the washing conveyor belt 26 carries the citrus pulp balls and immerses them in the washing water. Then, the washing conveyor belt 26 moves the citrus pulp balls in the washing tank 21 so that the washing water can evenly wash the citrus pulp balls. After that, the washing conveyor belt 26 moves the citrus pulp balls to the washing outlet 25, and the washing lifting section 27 removes the citrus pulp balls from the washing water and puts them into the crushing and separating equipment 3.
[0074] Therefore, after removing the bitterness from the citrus pulp, the pulp enters the washing tank 21 through the washing inlet 24. At this point, the pulp falls onto the washing conveyor belt 26, which then moves the pulp within the washing tank 21, preventing accumulation and ensuring even immersion of the pulp in the washing water to remove any soaking liquid. Simultaneously, because the washing conveyor belt 26 moves the pulp within the washing water, it eliminates the need for agitation of the water and the pulp, allowing for stable and efficient rinsing. After washing, the pulp is transported by the washing conveyor belt 26 to the washing outlet 25, where it is then removed from the water by the washing lift section 27 and fed into the crushing and separating equipment 3. Therefore, compared to conventional manual labor, this method further improves processing efficiency and reduces labor costs when processing large quantities of tea branch citrus fruits. The pretreatment process, including the removal of bitterness and astringency, is carried out by the de-bitterness treatment machine 1 and the bubbling cleaning machine 2.
[0075] Crushing and separating equipment 3. Crushing and separating equipment 3 crushes the rinsed citrus pulp through the movement of comb teeth. Crushing and separating equipment 3 includes a panel driven by a power module to press and cut the citrus pulp balls with comb teeth, the tooth spacing of which is larger than that of the citrus seed. This allows the pulp balls to be crushed without damaging the seed inside, thus achieving the first juice extraction at low temperatures. Subsequently, the juice, pulp, and citrus seed are transported together through stainless steel pipes to the pulp crushing and pitting machine 4.
[0076] Fruit pulp crusher and seed remover 4. The fruit pulp crusher and seed remover 4 is used to separate the seeds from the segments and peel within the crushed citrus pulp. The fruit pulp crusher and seed remover 4 separates the seeds from the segments and peel through a sieve principle or by utilizing the floating or settling properties of different substances. Afterwards, the seeds can be collected and dried as medicinal raw materials, while the peel and segments are fed into the fruit pulp juicer 5 through a stainless steel pipe.
[0077] Juicer 5. Juicer 5 uses a screw extruder to extract juice from the fruit segments and skins. The juice then enters a high-frequency double-layer vibrating machine 6 through stainless steel pipes.
[0078] High-frequency double-layer vibrating mill 6. The high-frequency double-layer vibrating mill 6 is equipped with a vibration generator, a 60-mesh filter screen, and an 80-mesh filter screen. The vibration generator is driven by the 60-mesh and 80-mesh filter screens. As the juice passes through the 60-mesh and 80-mesh filter screens, the vibration generator drives the 60-mesh and 80-mesh filter screens to vibrate in a staggered manner, thereby separating and removing large particles generated during the juice extraction process, thus improving the taste of the juice. Afterwards, the juice enters the fine grinder 7 through a stainless steel pipe.
[0079] Fine grinder 7. Fine grinder 7 is used to grind the juice after removing large particles, thereby emulsifying the rich flavor compounds within the juice and achieving a more stable and smooth texture. The juice is then transported to plate heat exchanger 8 through stainless steel pipes.
[0080] Plate heat exchanger 8. The plate heat exchanger 8 is equipped with heat-conducting pipes that allow the juice to enter the fine grinder 7, as well as the crushing and separating equipment 3, the pulping and pitting machine 4, the juicer 5, and the high-frequency double-layer vibrating machine 6. These heat-conducting pipes absorb heat from the juice, rapidly lowering the temperature of the ground juice. This low-temperature extraction process throughout production ensures the freshness of the pulp and juice, resulting in more complete preservation of flavor and nutrients, and better control of microbial limits. Subsequently, the juice is conveyed via a stainless steel conveyor belt to a refrigerated low-temperature insulated tank 9.
[0081] A low-temperature insulated container 9 is connected to the refrigeration system for temperature transfer and is also connected to cooling pipes, enabling it to store the juice after it has been cooled. This allows for the preservation and transfer of the extracted juice at a low temperature. The juice is then conveyed to a filling machine 91 via a stainless steel conveyor belt for packaging. The packaged juice can then be stored in a blast freezer.
[0082] The production method is applied to the above-mentioned tea branch mandarin orange pulp juicing production line. This production method includes the following steps.
[0083] S1. Soak the citrus pulp balls in the soaking solution for 6-8 minutes. The soaking solution is a mixture of 0.01%-0.02% edible soda ash, 0.1% edible salt, and 8ppm sodium hypochlorite solution with a pH of 8.5-9. This removes the bitterness caused by limonin and naringin in the citrus pulp ball's outer membrane and disinfects and cleans the citrus pulp balls. When the citrus pulp balls enter the soaking solution, the soaking conveyor belt 14 carries the citrus pulp balls and immerses them in the soaking solution. Subsequently, the soaking conveyor belt 14 is used to move the citrus pulp balls in the soaking tank 11 so that the citrus pulp balls are evenly soaked in the soaking solution, the soaking solution can rinse the citrus pulp balls, and the soaking conveyor belt 14 can use the citrus pulp balls to stir the soaking solution evenly.
[0084] S2. Place the citrus pulp balls into the washing water, and use the bubble generator 22 to create bubbles in the washing water to impact the citrus pulp balls, thereby rinsing the soaking liquid on the citrus pulp balls. At the same time, the temperature of the washing water is kept below 5°C to maintain the freshness and original flavor of the citrus pulp balls. When the citrus pulp balls enter the washing water, the washing conveyor belt 26 carries the citrus pulp balls and immerses them in the washing water. Afterward, the washing conveyor belt 26 is used to move the citrus pulp balls in the washing pool 21, so that the washing water can evenly rinse the citrus pulp balls.
[0085] S3. Using the principle of comb movement, squeeze the citrus pulp ball to separate the citrus pulp ball into the rind, segments, seeds and the first juice without damaging the seeds inside the pulp ball;
[0086] S4. By using the principle of sieve separation and based on the different buoyancy of substances with different densities, the citrus seeds are separated and removed for use in the collection and drying of medicinal materials;
[0087] S5. Use the screw extrusion principle to squeeze the capsule and capsule segments to extract the juice;
[0088] S6. The juice passes through a 60-mesh filter screen and an 80-mesh filter screen in sequence. At the same time, a vibration generator drives the 60-mesh filter screen and the 80-mesh filter screen to vibrate at high frequency to separate and remove large particles in the juice.
[0089] S7. Grind the juice to emulsify the rich flavor substances inside the juice, making the juice more stable and smooth. In addition, the plate heat exchanger 8 is equipped with a heat pipe that enters the fine grinder 7. The heat pipe is used to absorb the heat of the juice in the fine grinder 7 to cool the juice and keep it at a low temperature to preserve the flavor and nutrition of the juice, while the microbial limit can also be well controlled.
[0090] S8. Transfer the juice to the refrigeration and low-temperature insulation tank 9 for storage, and at the same time, control the temperature of the juice in the refrigeration and low-temperature insulation tank 9 to below 5℃.
[0091] S9. Use filling machine 91 to dispense and package the juice in the refrigerated low-temperature insulated tank 9.
Claims
1. A line for the production of juice from the pulp of Citrus sinensis Osbeck, characterized in that it comprises: Comprise: Astringency and bitterness removing treatment machine (1) is provided with soaking pool (11), soaking liquid is arranged in soaking pool (11), and soaking liquid is used to soak citrus pulp ball to remove astringency and bitterness of citrus pulp ball; Bubble cleaning machine (2) is provided with cleaning pool (21), cleaning pool (21) is provided with bubble generator (22), cleaning water is arranged in cleaning pool (21), and cleaning water is used to flush soaking liquid on citrus pulp ball; Pulp juicer (5) extrudes juice from citrus pulp ball after flushing by screw extrusion.
2. The line for producing juice from the flesh of citrus sinensis according to claim 1, characterized in that: Soaking pool (11) is provided with soaking liquid mixed by 0.01%-0.02% edible soda ash, 0.1% edible salt mixed aqueous solution and 8ppm sodium hypochlorite solution and pH value is 8.5-9, and astringency and bitterness removing treatment machine (1) is used to soak citrus pulp ball in soaking liquid for 6-8 minutes.
3. The line for producing juice from the flesh of citrus sinensis according to claim 2, characterized in that: Front end of soaking pool (11) is soaking feeding port (12), tail end is soaking discharge port (13), soaking conveyor belt (14) is arranged in soaking pool (11) and soaked in soaking liquid and extends from soaking feeding port (12) to soaking discharge port (13), and soaking conveyor belt (14) is provided with upwardly inclined soaking lifting part (15) extending above cleaning pool (21) at the part of soaking discharge port (13); So that when citrus pulp ball enters soaking pool (11) from soaking feeding port (12), soaking conveyor belt (14) carries citrus pulp ball to soak in soaking liquid, then soaking conveyor belt (14) is used to move citrus pulp ball in soaking pool (11) to make citrus pulp ball soak uniformly in soaking liquid, make soaking liquid flush citrus pulp ball and make soaking conveyor belt (14) stir soaking liquid uniformly with citrus pulp ball, then soaking conveyor belt (14) is used to carry citrus pulp ball to soaking discharge port (13), and soaking lifting part (15) takes citrus pulp ball out of soaking liquid and pours into bubble cleaning machine (2).
4. The line for producing juice from the flesh of citrus sinensis according to claim 1, characterized in that: Cleaning pool (21) is connected with cold water machine (23), cold water machine (23) is provided with temperature control assembly, and cold water machine (23) is used to deliver cleaning water to cleaning pool (21) to keep temperature of cleaning water below 5 DEG C.
5. The line for producing juice from the flesh of citrus sinensis of claim 4, characterized in that: Front end of cleaning pool (21) is provided with cleaning feeding port (24), tail end is provided with cleaning discharge port (25), cleaning conveyor belt (26) is arranged in cleaning pool (21) and soaked in cleaning water and extends from cleaning feeding port (24) to cleaning discharge port (25), and cleaning conveyor belt (26) is provided with cleaning lifting part (27) extending to next station upwardly at the part of cleaning discharge port (25); So that when the citrus pulp ball enters the cleaning pool (21) from the cleaning feed port (24), the cleaning conveyor belt (26) carries the citrus pulp ball to soak in the cleaning water, then the cleaning conveyor belt (26) is used to drive the citrus pulp ball to move in the cleaning pool (21), so that the cleaning water can uniformly flush the citrus pulp ball, then the cleaning conveyor belt (26) is used to drive the citrus pulp ball to the cleaning discharge port (25), and the cleaning lifting part (27) takes out the citrus pulp ball from the cleaning water and puts it into the next station.
6. The line for producing juice from the flesh of citrus sinensis according to claim 1, characterized in that, Also includes: A crushing and separating device (3) which crushes the washed citrus pulp by comb tooth movement; A crushed pulp pitting machine (4) which separates the citrus seeds from the segments and the sacs in the crushed citrus pulp, and the segments and the sacs then enter the pulp juicer (5) which extrudes the segments and the sacs to juice by screw extrusion.
7. The line for producing juice from the flesh of citrus sinensis according to claim 6, characterized in that, Also includes: A high-frequency double-layer vibrating machine (6) which is provided with a vibration generator, a 60-mesh filter screen and an 80-mesh filter screen, and the vibration generator is drivingly connected with the 60-mesh filter screen and the 80-mesh filter screen to separate and remove large-particle substances from the juice; A fine grinder (7) which is used to grind and refine the juice with large-particle substances removed, so that the juice achieves a more stable and lubricating effect; A refrigeration low-temperature insulation tank (9) which is in temperature transmission connection with the refrigeration system and is in communication with the cooling pipeline, so that the refrigeration low-temperature insulation tank (9) can store the juice with reduced temperature; A filling machine (91) which is in pipeline connection with the refrigeration low-temperature insulation tank (9), so that the refrigeration low-temperature insulation tank (9) can deliver the juice in it to the filling machine (91) for filling.
8. The line for producing juice from the flesh of citrus sinensis according to claim 7, characterized in that, Also includes: A plate heat exchanger (8) which is provided with a heat-conducting pipe which enters the fine grinder (7) and is used to absorb the heat of the juice in the fine grinder (7) to cool the juice.
9. A production method applied to the production line for the flesh of Citrus sinensis Osbeck juice production according to any one of claims 1 to 8, characterized in that, The steps include: S1, soaking the citrus pulp ball in the soaking liquid for 6-8 minutes, the soaking liquid is mixed by 0.01%-0.02% edible soda ash, 0.1% edible salt aqueous solution and 8ppm sodium hypochlorite solution and has a pH value of 8.5-9, so as to remove the bitter taste caused by limonin and naringin in the sac part of the citrus pulp ball, and disinfect and clean the citrus pulp ball; S2, putting the citrus pulp ball into the cleaning water and using the bubble generator (22) to make bubbles hit the citrus pulp ball to flush the soaking liquid on the citrus pulp ball, and the temperature of the cleaning water is kept below 5℃ to keep the freshness and original flavor of the citrus pulp ball; S3, using the principle of comb tooth movement to extrude the citrus pulp ball, so as to separate the citrus pulp ball into capsule skin, capsule petal, citrus nucleus and the first juice without damaging the citrus nucleus inside the pulp ball; S4, separating and taking out the citrus nucleus by the principle of screen separation and according to the different floatation forces of different density substances, for collecting and drying medicinal material raw materials; S5, using the principle of screw extrusion to extrude the juice from the capsule skin and the capsule petal; S6, the juice passes through 60 mesh and 80 mesh filter screens in turn, while the 60 mesh and 80 mesh filter screens are driven by a vibration generator to vibrate at high frequency, so as to separate and remove large particles in the juice; S7, grinding the juice to emulsify the rich flavoring substances inside the juice, so that the juice achieves more stable and lubricating effect, in addition, the plate heat exchanger (8) is provided with a heat conduction pipe entering the fine grinder (7), which is used to absorb the heat of the juice in the fine grinder (7) to cool the juice to a low temperature state, so as to preserve the flavor and nutrition of the juice, and the amount of microorganisms can also be well controlled; S8, delivering the juice to the refrigerated low-temperature storage tank (9) for storage, while controlling the temperature of the juice in the refrigerated low-temperature storage tank (9) below 5℃; S9, using the filling machine (91) to pack the juice in the refrigerated low-temperature storage tank (9).
10. The production method according to claim 9, characterized in that: when the citrus pulp ball enters the soaking liquid, the soaking conveying belt (14) is used to support the citrus pulp ball to soak in the soaking liquid, and then the soaking conveying belt (14) is used to move the citrus pulp ball in the soaking pool (11), so that the citrus pulp ball is uniformly soaked in the soaking liquid, the soaking liquid can flush the citrus pulp ball, and the soaking conveying belt (14) can stir the soaking liquid uniformly with the citrus pulp ball; when the citrus pulp ball enters the cleaning water, the cleaning conveying belt (26) is used to support the citrus pulp ball to soak in the cleaning water, and then the cleaning conveying belt (26) is used to move the citrus pulp ball in the cleaning pool (21), so that the cleaning water can flush the citrus pulp ball uniformly.