First, the workers pour the blackcurrant from the farm into the machine, and the screw device inside will send the blackcurrant to the roller, where two stainless steel rollers crush it. Because blackcurrant contains pectin, which can make blackcurrant juice coagulate together, it is necessary to add pectinase into a 25-ton jar to decompose the pectin in blackcurrant, thus preventing blackcurrant juice from coagulating together. Then, these jams need to be fermented in the jar for an hour before they can be produced. After 60 minutes, Steve took out some samples with a spoon and sent them to the testing room. After the quality inspector confirms that all pectin has been removed, he can start making juice. First, the jam will pass through six such large juicers. When the machine rotates, the strong pressure will restrain the blockage. Then, the juice will be filtered by 290 filters, and finally flow to the water storage tank through the front pipe, while the remaining pomace will remain in the juicer. The filtered juice will be sterilized at high temperature and then transported to the evaporator.
Secondly, in order to facilitate transportation, the factory will evaporate 79% of the water in the juice, but in the process of evaporation, the smell of blackcurrants will disappear, so they will collect these fragrant water vapor, then condense it into liquid and add it back to the concentrated juice. A large can of blackcurrant concentrate like this can make 250,000 bottles of blackcurrant juice. After ten hours of transportation, the concentrated blackcurrant solution arrived at the juice factory and can be stored at a low temperature of nine degrees Celsius for about one year. Before starting production, the collected perfume liquid needs to be added back to the concentrated solution. White sugar is an indispensable raw material for making blackcurrant juice. They will add sugar and water to the mixing tank and heat it to 49 degrees Celsius.
Third, after mixing and heating 15 minutes, it will become a sticky syrup, and then it needs to be sweetened. Steve poured the sweet and sour into the mixing pot. This sweet and sour is made of white sugar. Its sweetness is 720 times that of white sugar, but its calorie is zero. Finally, they added vitamin C powder and edible pigment lenses to the mixing workshop. The quantitative equipment will add each raw material in a fixed proportion to this large mixing layer, and then the raw materials will be mixed here for 30 minutes. Now that the ingredients of the juice are finished, you can start filling. This is the filling workshop. Before filling fruit juice, the bottle needs to be sterilized at high temperature.
Fourthly, the freshly produced concentrated juice of blackcurrant is mixed with water according to the ratio of 1: 5, and then heated to 97 degrees for sterilization. In this process, bacteria will be destroyed by high temperature, which can extend the shelf life of drinks to more than ten months. This 24-hour all-weather filling machine can fill 600 bottles of 490 ml fruit juice in one minute. Before closing the lid, the machine will add a drop of liquid nitrogen to the bottle, because liquid nitrogen can quickly raise the temperature of the bottle, thus increasing the pressure of the bottle. Now the canned juice is passing through the snapshot inspection system, which will quickly check whether the bottle cap is closed. Then, the packaging will quickly put the outer packaging on the outside of the bottle, and then shrink and shape it through the high temperature channel. Finally, the packer will pack each 12 bottle, and then the machine will stack it neatly on the plastic tray for production.