Apple Puree Processing Line

1. Fresh apples can not only make into apple juice, but also can be made into concentrated apple puree or single strength apple puree or apple sauce. We have the full equipment for producing apple puree or apple sauce.
2. When making apple sauce or apple puree, it is best to choose more sour apples as raw materials, which can increase the taste of applesauce, and the color of applesauce is uniform, generally reddish-brown or amber, with the aroma of apples.
3. Applesauce or apple puree is soft, sweet and sour, and rich in nutrition, which is very suitable for infants and young children. The rich potassium in applesauce can relieve fatigue and zinc can enhance memory; its pectin is a soft dietary fiber that has the effect of preventing cancer; A certain amount of fruit acid, vitamins, protein, fat, iron, phosphorus, calcium, etc. can provide essential nutrients for the human body.
4. In the production of applesauce or apple puree, it is best to use only sugar and apples as auxiliary materials. Sometimes you can also put some pectin and citric acid. But ingredients such as flavors, colors, preservatives, and agar are best not to be added. The more the proportion of fruit ingredients, the more valuable natural products.
5. The whole apple puree/apple sauce processing line includes apple washing and sorting system, apple crushing and pulping system, (apple puree concentrating system for make concentrated apple puree), apple puree or sauce blending system, apple puree homogenizing, pasteurizing system and apple puree or sauce filling and packing system.
6. The capacity for the apple puree or applesauce processing line is 1T/H to 50T/H.

Single Strength Apple Puree:10-18brix filling into aseptic bags or small pouches as baby food.

Concentrated Apple Puree:28-38brix filling into 220kg aseptic bags, which can be used for apple juice making or bakery or snack fruits.

Applesauce: The process and feature is basically the same with apple puree, sometimes the applesauce is more thickness and smoothness.

Fresh apples firstly will be washed by one air bubble washing machine, then the operators will sort out the bad and rotten apples. Then we get the clean fresh apples. With this step, we will use the hammer crusher to mash the apples. Then we will use the tubular preheater to heat the crushed apples. And then we will use the pulping machine to get the apple puree. Then this apple puree you can make into concentrated puree with one force-circulation evaporator, after evaporated, the concentrated puree can be sterilized and filled into aseptic bags. In case if you do not want to make concentrated products, you can also add sugar to make into single strength apple puree, then after homogenize, pasteurize, and filled into small pouches.

The washing machine is designed to remove dirt, debris, and any contaminants from the apples. The apples are loaded onto a conveyor belt and transported through the washing machine, where they are sprayed with water and sometimes a cleaning solution. The washing machine may also include brushes or rollers to scrub the apples and remove any stubborn dirt or debris.

After the apples are washed, they are transported to a sorting conveyor. The sorting conveyor typically consists of several rollers or belts that move the apples along while allowing workers to inspect and sort them. The workers remove any apples that are damaged, diseased, or otherwise unsuitable for processing.

The hammer apple crusher is made of SUS304 material, it can crush the whole apples into 3-4mm mashed apples slurry. Then the mashed apples will be sent to preheater to heat 65℃holding for 3-5min, then the enzyme in crushed apples will be inactivated, after that the hot mashed apple will be pumped to the pulping machine to get the apple puree, at this process, the apple seeds, peels and apple pulp will be separated. And the double stage pulping machine sieve screen is from 0.6mm-1.2mm available for choose.

The applesauce or apple puree key quality factor will be product viscosity and consistency. So when preparing the applesauce or puree, it is very important to choose suitable ingredients. You can add sweeteners, and emulsifiers to increase the tissue and flavor of the end products.

The applesauce-making machine includes ingredients feeding and dissolving system(the powder dissolving tank or high shear emulsion tank, powder vacuum feeder),  blending system( ingredients and apple pulp mixing in the blending tanks), hot water generating system(for dissolving the powder agents, mainly includes the hot water tank, plate heat exchanger and steam control system and water pump).

When blending, all ingredients need to be dosed into the blending tank to fix the final volume according to the recipe, to ensure the precision of the all-ingredients ratio, the load sensor can install under the tank legs, and at the same time, the mix-proof valve cluster and automatic valve control system can also be integrated into the mixing system.

To obtain a stable shelf life, after the applesauce/ apple puree is prepared, then it needs to be pasteurized/sterilized by heat treatment to kill the harmful bacteria and inactivate enzymes in the products. The sterilizing temperature and time depend on the filling method, the filling container, and if you have added the stabilizer into the products.

If you want to fill the apple puree/applesauce into the aseptic bags, then you need to do the UHT sterilizing (tubular sterilizer 115℃ for 15-20 seconds); But if you want to hot fill into pouches or jars, then you can apply pasteurizing method(95-98℃for 5-7 minutes) to do the heat treatment of the material.

The concentrated apple puree can be filled into aseptic bags in drums as the raw ingredients for making the smoothie, cakes, etc. And the single-strength apple puree can be filled into pouches for direct consumption as baby food; The applesauce can be filled into jars as the cooking ingredients.

And for the direct consumption of apple puree, some manufacturers also do not use heat treatment to extend the shelf life. After the apple puree filled into pouches or soft bags, the package will be sent to the HPP system to use high pressure to remove the bacteria. This technology can keep the VC, minerals and other nutrients like raw fruits without any loss.