Carrot Juice Production Line

• Carrot juice is rich in various nutrients, such as protein, fat, sugar, iron, carotene, vitamin B1, vitamin B2, and so on. It has the functions of benefiting the liver, improving eyesight, beautifying the skin, lowering blood sugar and blood pressure, and enhancing immunity.
• Carrot juice processing plant includes carrot washing and trimming machine, carrot peeling and crushing machine, carrot blanching and pulping machine, carrot juice filtering and blending, carrot juice sterilizing and filling machine, CIP system, RO water system and auxiliary equipment such as boiler, cooling water tower.
• All the carrot juice processing equipment is made of SUS304 material, which meets the hygiene requirements of the food industry.
• The capacity of the carrot juice processing line is from 500kg/h-20000kg per hour available, and the whole line is flexible, which can be matched different equipment to meet different clients’ requirements.
• The end package of the carrot juice can be filled into bottles, metal cans or aseptic brick cartons according to customer requirements.
• We offer a turnkey project for processing fresh carrots into carrot juice or carrot puree with both single strength and concentrated.

The technological flowchart of processing carrot juice is:

Carrot washing—carrot peeling—carrot cutting—carrot blanching—carrot beating/pulping—carrot juice squeezing—carrot juice filtering—carrot juice sterilizing—carrot juice filling(Hot filling and Aseptic filling)—carrot juice tunnel pasteurizing(for hot filling)—carrot juice packing

Choose carrots with moderate maturity, no lignification, no pests and diseases, and no mechanical damage. The skin and root flesh are bright red or orange-red, the skin is thin and pulp is thick, the fiber is small, and the tissue is tight and tender.

Use running water to clean the silt and impurities on the epidermis, carrots are often cleaned with a drum cleaning machine and air bubble washing machine. To increase the washing and cleaning efficiency, when cleaning, high-pressure spray nozzles can be installed on the washing machine.

Use lye NaOH chemical treatment for peeling, lye concentration, humidity and treatment time need to be adjusted appropriately. The concentration of lye solution is 8%-10%. When peeling, the temperature should not be lower than 95℃ for 1-2min. After the skin is removed, rinse off the chemical residue on the surface of the carrot with clean water.

Use a knife to remove the remaining dark spots and roots of the carrot, and then cut into small pieces 0.3-0.5cm thick with the slice-cutting machine.

Use 1.5 times the water of the raw material to pre-cook carrots for 10-15 minutes, and control the temperature at 95-100°C to inactivate enzyme activity, prevent enzyme browning, soften raw material tissues, and increase carrot juice yield.

The pre-cooked raw materials are pumped into the beater to get the carrot pulp, and then filtered with a screen with an aperture of 0.4-0.6mm, and the residue is discarded to obtain the juice. The beating juice is separated by a disc centrifuge to remove pomace and fiber.

The carrot juice can also be extracted by the belt press juice extractor with a bigger capacity, after the carrot is crushed by the crusher, then the carrot pieces can be fed into the belt press machine, and when for crushing and juice extracting, the water will be added into the material.

The preparation process requires carrot juice to restore, and add the appropriate amount of water to pre-dissolve and dilute the carrot juice. Pump the centrifuged juice into the blending tank, and under the condition of constant stirring, add the processed auxiliary materials according to the formula and mix evenly. The juice formula: 30% carrot juice, 10% white sugar, 0.1% citric acid, 0.1% xanthan gum, 0.05% flavors and fragrances, and 60% RO soft water.

According to the production requirements of carrot juice beverages, there are two process routes for hot blending and cold blending. If it is hot blending, the blending tank needs to be insulated or triple layers for heating. For blending at room temperature, a single-layer fixed-volume tank can be used.

The prepared carrot juice beverage is homogenized by a high-pressure homogenizer, and the homogenization pressure is 20-25Mpa to increase the homogeneity and stability of the beverage.

After homogenizing the carrot juice, the air is removed in the vacuum degasser, the degassing temperature is 40-50℃, and the vacuum degree is not less than 0.075Mpa.

If aseptic packaging is used, a tubular UHT sterilization machine is required here. The sterilization temperature is 137°C for 3-5S, cooled to 30°C, and then transported to the aseptic packaging machine for packaging. Aseptic packaging requires that carrot juice is sterilized to achieve commercial sterility, and the sterilization and filling section of the pipeline and packaging materials are sterile.

If hot-filled into PET or glass bottles is used, after degassing, the juice enters the tubular pasteurizer and is heated to 89°C then directly hot-filled into bottles or cans. After the filling is completed, the juice container is pasteurized a second time using the pasteurization tunnel. Usually, the pasteurization temperature is 95-98℃ for 15-20min.