Premium Mango Juice Concentrate from China Suppliers - Factory Direct Natural Flavor, Perfect for Drinks & Desserts
Product Information
| Production Process | It mainly includes processes such as raw material processing, crushing, juice extraction, clarification, concentration, sterilization, and filling, among which enzymatic hydrolysis, ultrafiltration, and low-temperature concentration are key. |
| Equipment Material | The equipment parts that come into direct contact with materials are generally made of food grade SUS304 stainless steel (austenitic chromium nickel stainless steel), which is corrosion-resistant, easy to clean, and meets food safety requirements. |
| Product Advantages |
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| Application Scenarios | Widely used in fruit juice beverages, health products, etc., as a natural flavoring agent and nutritional enhancer. |
| Solution | Advanced solutions such as ultrafiltration clarification, nanofiltration concentration, sterile large tank storage, and dynamic membrane technology are adopted to address issues such as turbidity, browning, and sedimentation. |
| Key Parameters |
Specifications
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Frequently Asked Questions
What is the key technology used in the mango juice concentration process?
The key technologies include enzymatic hydrolysis, ultrafiltration, and low-temperature concentration. These processes help preserve the nutritional components of mango juice while ensuring high clarity and stable quality.
Why is SUS304 stainless steel used for equipment materials?
SUS304 stainless steel (austenitic chromium nickel stainless steel) is used because it is corrosion-resistant, easy to clean, and fully compliant with food safety standards, making it ideal for direct contact with food-grade materials.
What is the juice yield range for mango juice processing?
The juice yield typically ranges from 35% to 60%, depending on the variety and maturity of the mango, as well as the specific processing parameters applied during extraction.
How does ambient temperature concentration technology benefit the product?
Ambient temperature concentration technology avoids exposing the juice to high heat, which prevents the degradation of thermosensitive components such as vitamin C and natural antioxidants, resulting in a more nutritious and flavorful final product.
What production capacity is available for this mango juice processing line?
The processing line supports a wide range of capacities, from as small as 10 tons per day up to 2,500 tons per day, making it suitable for both small-scale producers and large industrial operations.
How are common quality issues like turbidity and browning addressed?
Advanced solutions including ultrafiltration clarification, nanofiltration concentration, sterile large tank storage, and dynamic membrane technology are applied to effectively resolve issues such as turbidity, browning, and sedimentation in the final product.
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Production Process
01
Raw Material Selection & Cleaning
High-quality apples are strictly selected and thoroughly cleaned to ensure raw material safety.
02
Crushing & Pressing in Anaerobic Environment
Apples are crushed and pressed under oxygen-limited conditions to minimize oxidative browning and preserve natural color and flavor.
03
Enzymatic Hydrolysis & Ultrafiltration
The juice undergoes enzymatic treatment and ultrafiltration to completely remove pectin, starch, and unstable proteins, resulting in clear and highly stable juice.
04
Low-Temperature Concentration
Using low-temperature vacuum evaporation or advanced membrane concentration (e.g., nanofiltration), water is removed efficiently at much lower temperatures than traditional boiling. This preserves thermosensitive nutrients (e.g., vitamin C) and volatile flavor compounds.
05
Sterilization & Aseptic Packaging
The concentrate is instant-sterilized and aseptically filled into large sterile bags or drums, ensuring extended shelf life and ease of storage and transportation.
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