1. The beetroot and carrot processing line includes washing and sorting system, precooking and peeling system, crushing, enzyme killing and pulping system(for carrot and beetroot puree processing), belt press juice extracting system(for carrot and beetroot juice producing), decanter centrifuge separating and enzymatic hydrolysis system, ultra-filtration system(for clear juice producing) juice concentrating system, sterilizing and filling system.
2. The processing line can produce carrot and beetroot concentrated and single-strength puree, concentrated juice or single-strength juice according to clients’ requirements.
3. The carrot and beetroot processing capacity is from 1TPH-50TPH with raw material input for clients to choose from.
4. We adopted to MVR evaporator to get the concentrated juice, and the evaporating temperature is very low to protect the color of beetroot and carrot.
5. Carrot and beetroot peeling use a physical peeling method, which can keep the original flavor of the products.
6. All parts of the production line equipment in contact with materials are made of SUS304 and equipped with a CIP cleaning system, which can meet the sanitary requirements of food production.
7. Carrots and beetroots with no tops juice yield rate is 75%-85% with belt press juice extracting.

—Clear carrot and beetroot juice: Can be filled into bottles, aseptic bags, tin cans or cartons. Single strength juice 8-12brix for drinking beverage use, juice concentrated 65-72brix for juice blends, yogurt, nutritional snack or ready meal ingredients.

—Carrot and beetroot puree: Single strength puree is filled into pouches for baby food, Brix value is 9-12 Brix; Concentrated puree is filled into aseptic bags in bulk as raw ingredients for producing small pack juice. Brix value is 30-32brix.

After fresh and ripe carrots and beetroots are manually removed the tops, they will be transferred to air bubble washing machine and drum washing machine through fruit crates to remove the sand and mud on the surface of vegetables. Then use the belt conveyor to sort out the wound and lower-quality vegetables, after that the qualified carrots and beetroots will be lifted to steam peeler through scrape elevator, when the material is fully contacted with steam in the scalding tank to achieve a softening effect, they will be transported to the brush peeling machine, and the skin is removed by the hard brush. To enhance the juice yield rate, the peeled carrots and beetroots will be crushed into 3-5mm particles and then pump into preheater to kill the enzyme, then the materials is ready for juice extracting. The belt press juice extractor is adopted to obtain the juice from the pulp, but the juice from belt press is cloudy juice, if clear juice is expected, then the following process like enzyme treatment, decanter centrifuge and ultra-filtration will be used. At last the carrot or beetroot juice can be concentrated by MVR evaporator or directly sterilized by tubular sterilizer, then filled into aseptic bags in bulks or small packages.

The fresh carrots or beetroots after washing, sorting, peeling, crushing and preheating process, they will be pumped into the double stage pulping machine, then we will obtain the puree. If you want to produce baby food, then you can use the blending tank to mixing all the ingredients you want to add, after homogenizing, pasteurizing and degassing, the end puree products can be filled into pouches; If you want to make the concentrated puree, then after the puree gets from pulping machine, one decanter centrifuge is adopted to remove the solids and big tissues in puree, then the force circulation evaporator will concentrate puree, at last, the concentrated puree will be sterilized and filled into aseptic bags in drums or IBC containers.

Unloading the carrot or beetroot into the clear water tank, use the blower to keep turning the vegetables in the water to clean the surface of the silt. The washed silt is settled through the filter screen, and the washing water is replaced in time depending on the cleanliness of the raw materials. The cleaned raw materials are lifted to the drum washing machine for second stage washing, the carrots are scrubbed by the inner brush of the drum washing machine to scrub the roots and weeds on the surface. The scrubbed debris is washed away by spray water, and the cleaned raw materials are sent to belt conveyor for inspection and sorting.

This screw blanching and peeling machine is the introduction of advanced foreign steam physical peeling equipment, it is composed of steam injection equipment and brush peeling brushes, and the machine is widely used in the peeling of carrots, sweet potatoes, beetroot, potatoes, tomatoes, persimmons and other food industries.

Working Principle: The plate elevator sends the bulk materials into the feed star valve. The scraper of the feed star valve feeds the materials into the spiral pressure chamber. The materials are conveyed by the spiral to the discharge end. During the material advancement, the materials are moved to the pressure chamber. The material inside is sprayed with 5~10bar steam, and it usually takes 30~60 seconds to scald the material to a depth of 1-2mm. At this time, the skin of the material has been scalded (the skin of tomato or persimmon is cracked and the pulp is completely layered), and the discharge is controlled by a star valve. After that, the material is discharged to the cold water layer in the cold water tank, and the burned surface layer will be removed by the rubber hexagonal roller brush device. The whole process can be produced continuously, with the characteristics of high efficiency, high peeling rate and low material loss rate.

The hammer crusher is used to crush carrot or beetroot into the mash to facilitate squeezing the juice and increase the juice yield. The size of the broken is 3-4mm. In order to prevent oxidation and add vitamin C and citric acid to increase the vitamin C content of the finished juice during the broken, the pH value of the carrot is generally about 6 per 100ppm/T.

To prevent the loss of color in the carrot and beetroot, the enzyme can be inactivated by preheating the crushed product to 78-80 ℃. The passivation treatment of the enzyme is also very important, otherwise it will degrease the pectin and cause the product to precipitate and layer and lose it. Turbidity. At the same time, it also causes the precipitation of β-carotene to lose the carotenoid content. Therefore, it is necessary to preheat the product to 90-95 ℃ for 2 minutes. After the enzyme inactivation is completed, the temperature of the product is cooled to 35-50 ℃, heat treatment makes the temperature affect the carotene content.

In order to further improve the juice effect, it needs to be treated with enzyme at 35-50 ℃. The metering pump can be added between the heating stage and the tank to dissolve the enzyme or add it to the tank to dissolve the enzyme treatment. The time is generally 20min to 1h . The enzymes used are: a compound enzyme of pectinase, cellulase and hemicellulase. Pectinase is used to destroy the original pectin and soft tissue; cellulase is used to destroy the pectin chain without causing precipitation. Pectin with free acid; hemicellulase is used to remove cellulose fibers from the exit zone.

The pulping machine is used to make carrot and beetroot puree. The first screen aperture is Φ1.2mm, the second screen aperture is Φ0.6mm; speed: 1470 rpm; operating platform material: carbon steel material, non-slip corrugated surface, surface painting, galvanized feet, fixed on the ground.

The crushed material pumped into the belt press by the screw pump for squeezing the juice, and the squeezed clear juice enters the juice collection balance tank. In order to increase the juice extraction rate adopt twice squeezing method, add softened water (1:1) to the pomace after the first juice extraction, and then perform the second juice extraction. The addition of demineralized water is mainly an extraction process to further dissolve the pomace compatible substances. The juice yield is 70-75%, The juice is filtered through an 80-mesh vibrating sieve after finish squeezing. Factors affecting juice yield: pulp pre-processing (broken size); extrusion speed; extrusion time; extrusion temperature.

Carrot and beetroot juice use vacuum falling film concentration evaporator or MVR evaporator; Carrot and beetroot puree are using vacuum falling film evaporation, the liquid heating time is short, the evaporation temperature is low, and the product quality is good; Three-stage evaporation, equipped with heat pump and preheater, saving the consumption of evaporation and condensate, stable operation, convenient cleaning, meeting sanitary requirements, continuous production, large processing capacity.

The carrot puree use tube in tube sterilizer, and juice can be sterilized by tubular sterilizer. Sterilize the concentrated juice at a high temperature of 98°C for 30S, and quickly cool the juice below 20°C. The cooled concentrated juice enters the 0.01 mm pipe filter into the filling machine to prevent metal foreign matter from entering the final product.

Concentrated juice or puree can be filled into aseptic bags in drums. The filling Chamber is kept high temperature by steam as over 95℃, which means an aseptic chamber all the time. When the operator gets the aseptic bag spout into the chamber, the spout would be sterilized by steam for few seconds, and the filling pipe too. These steps can highly guarantee an aseptic filling. All flanges in the machine are special designed with steam protection, making sure the product in the pipe keeping aseptic.