Mango Juice Processing Machine

Mango fruit processing enhances the shelf life of the fruits. In addition, value-added processed mango fruits fetch more profit than fresh fruits. The fruit processing industry caters a wide range of segments. It includes fresh, fresh-cut, canned, frozen, dried, and convenience products, as the method of processing is different for each of these segments. On the basis of operation type, you can adopt semi-automatic or fully automatic operation.

Mangoes have a short harvest period, delicate fruit body, thin and juicy skin, so in addition to fresh fruit consumption, a large number of mangoes are processed into mango puree, mango juice, mango nectar beverage, mango yogurt, mango smoothie, and dried mango slices.

Mangoes are of different sizes and shapes, and the thick pulp adheres to the mango core and mango skin. Multiple pulping equipment is required to obtain a higher mango juice yield. In the process of mango juice extraction, we use a special mango peeling and pitting machine to separate the mango skin and core, so as to obtain the pulp and maximize the juice yield of the mango.

The high pectin content of mango pulp after pulping results in poor fluidity. Therefore, we use rotor pumps or screw pumps to transport the raw mango pulp. During the preheating process of the fruit pulp, we use tube in tube preheaters which is suitable for high-viscosity materials to heat the pulp.

After the mango is crushed, pulped and squeezed, the pulp is easy to oxidize and the color changed. Therefore, we can add citric acid, VC and other color protection liquids to the pulp to maintain the color of the product.

Mango juice is rich in vitamins. During the processing, the aroma and flavor are easily lost. Some ingredients are sensitive to heat and form bad flavors during the heat sterilization process. Therefore, in the process of sterilization and degassing of mango juice, it is necessary to strictly control the sterilization temperature and sterilization time. It is best to use HTST pasteurization or UHT sterilization to do heat treatment of mango juice. The aroma recovery system is installed on the mango juice degassing equipment to keep the color, aroma and nutrition of the mango juice from being lost to the greatest extent during the processing.

The mango juice processing machine includes fresh mango cleaning, sorting, mango peeling and pitting, mango beating, juice and pulp separation system, mango juice blending system, mango juice sterilization, homogenization and degassing system, mango juice filling and Packaging system.

According to the customer’s requirements for the pulp content in the mango juice, a decanter centrifuge or a disc centrifuge separator can be used to separate the pulp and fiber in the mango juice. In order to obtain a higher mango juice yield, it is also possible to add an enzyme after mango pulping process to decompose the pectin in the juice and reduce the solid content of the juice.

NFC mango juice or 65 Brix mango juice concentrated can be produced with different mango juice processing flowcharts and equipment.

We offer professional customized fruit juice beverage production line projects, including a comprehensive solution of process technology, equipment manufacturing, installation and commissioning, and technical training. Welcome major beverage manufacturers to order mango juice production machines/ equipment, we will develop a professional juice beverage production line plan for you, as well as mango juice plant layout design, and full tracking service.

Fresh mangoes are ripened, washed, sorted, peeled and cored, preheated and beaten, centrifuge separated, blended and sterilized to obtain fresh and drinkable mango juice, then be filled into bottles, cartons or tinplate cans.

The mango washing and sorting process purpose is to get high-quality clean ripen fresh mangoes by eliminating impurities and reducing microbial load by water spraying and removing rotten, unripe and imperfect fruits. It is also to prevent the mango pulp from being contaminated during the subsequent peeling and beating process.

The mango peeling, pitting and pulping process can be completed in one machine, The structure of this unit is similar with double stage pulping machine. The first stage is peeling and removing fruit core, then the second stage is mango pulping. Two stage filter screen is different. This unit is composed of mango crushing device, mango pitting and peeling device, mango pulping device, electronic control cabinet.

Working Principle:

Fresh mango enters the hopper of the equipment from the elevator, and is forced to be fed through the fruit breaking device. The two rolls are driven by the speed reducer and gear, and the mango is squeezed between the two rolls to reduce the pressure of the next denuclearization. The gap between the two rollers is adjusted between 20-40 mm. During the fruit breaking process, the roller is always in a soft state, which effectively prevents the mango core from being damaged.

The motor is driven by a belt to make the rotor part installed on the spline rotate at a high speed. After the mango is broken, the fruit enters the cavity. The feeding screw and broken blade will smash the material, and the fine pulp on the fruit core is separated by the high-speed rotation of the scraper from the back end. Due to the centrifugal force, the juice and pulp in the material pass through the sieve holes in the screen to enter the next stage for beating (the sieve hole is determined by the size of the fruit core), and the mango core and peel is discharged from the slag, so as to realize the automatic separation of the fruit core, mango pulp and peel. The speed of the device is frequency-converted and adjusted to adjust the optimal speed according to different fruit size and different maturity levels.

The enzyme treatment of puree is a critical step in mango juice production. In addition to the combination and rate of enzymes used, treatment time and temperature also play a significant role in the final consistency of the juice. To maximize juice yield with optimum viscosity and cloud stability, the use of pectinase and cellulase enzymes is common to break down pectin and cellulose. Enzyme-treated puree is filtered through a fine screen, typically 0.4 mm. To adjust the desired acidity level, citric and/or ascorbic acid is added at the 0.4–0.5% level. Added organic acids also help to achieve an acceptable sugar–acid ratio for optimum flavor.

When mango pulp is extracted from mango pulping machine, there are large quantities of fiber and high solids, to get the mango juice, we need to separate the solids into the mango pulp by using the decanter centrifuge separator and disk centrifuge separator. The decanter centrifuge can separate fruit pulp that contains 20%-80% solid content and separate particle size of pulp range from 10μm to 5mm; The stack centrifuge separator can separate fruit pulp contains 10%-20% solid content, and separate the particles size from 0.1-100μm. Mango pulp through two stage solid separation, then the juice is obtained.

After centrifugal separation of mango juice, the pulp particles are quite uniform, to further refine the particles, after centrifugation, a homogenizer can be used for homogenization at a pressure of 20 to 35 MPa. Reduce the difference in particle size and density between particles, prevent the juice from layering and sedimentation, and make the tissue uniform and viscous, and the taste is fine.

Mango juice heat treatment has two type, one is for HTST pasteurizing treatment( 95–98°C for 10 to 30 seconds), then the juice can be hot filling into bottles or cans. The other is UHT sterilizing treatment( 125°C for 3-5S), then the juice can be filled into six-layer composite film carton packaging aseptically.

The mango juice degassing is mainly used for removing air in the juice to extend the shelf life of the juice. And it can also equip the aroma recovery system to keep the flavor, aroma in the mango juice.

The RTD mango juice is filled into consumable containers such as bottles, metal cans, cartons or pouches. The juice filling temperature can be customized from 30℃ aseptic cold filling, 60-70℃ ultra clean moderate temperature filling to 85-89℃ hot filling according to the user requirements for end products quality, end products package, and target clients in the market.

The filling capacity is from 1000 packs per hour to 20000 packs per hour, and the bottle volume is from 200ml to 2000ml available for the end users to choose from according to the different conditions.