NFC Juice Machine-Turn Key Solution

• Type：Manufacture
• Voltage：380V
• Power：Manufacture
• Customized：Customized
• Transport Package：Accroding to Your Requirements
• Specification：belle

=== Base Info ===

• Model NO.：mobile no. 008617717302729
• Trademark：JUMP
• Origin：China
• HS Code：8548900090
• Production Capacity：1000

=== Description ===

Basic Info.

Model NO. mobile no. 008617717302729 Trademark JUMP Origin China HS Code 8548900090 Production Capacity 1000

Product Description

Not from concentrate (NFC) juice aims to retain as much of the character of the raw fruit as possible. In general, the only components of the fruit that are intentionally removed in the production process are the insoluble pulp, skin and seeds.

No water is intentionally added or removed, and process techniques are designed to retain as much of the character of the raw fruit as possible. NFC juice may be pasteurised to control the microbiological loading of the material to aid storage and shelf life. Freshly squeezed juice is a familiar example of an NFC product; in this case it is generally not pasteurised and must be consumed relatively quickly as a result of this.
 

1. Products overview:

Juice uses all kinds of fruits as raw material, this production line includes working processes of picking, cleaning, crushing, separation, heating, cooling, juice, fermentation, aging, blending, membrane filtering, filling and sealing, sterilization, cooling etc. And it has passed the strict fruit pretreatment process, using the advanced technology of clarified juice vaccination low temperature fermentation method. The products have bright color, pure taste and rich aroma. And it also avoid the disadvantage of traditional process that color and luster of browning that puree (pulp, skins and seeds) inoculated fermentation brings. This process is suitable for the material of grape, apple, pear, blueberry, blackberry, strawberry, pomegranate, orange, mulberry, banana, litchi, longan and other juice wines' manufacturing. The product not only has the advantages of low wine degree, but also keeps the original nutrients and flavor of the fruits. And it fits the needs of the current people drinking health concept.

 

2.Technological process

Raw material→ Feeding → Selecting→ Cleaning→ Peduncle desteming and pulp crushing→ Juice extracting→ Seed separator→ Heating and cooling→ Juicing→ Filling →Seal-capping →Sterilization→ Cooling→ Code spurting→ Labeling→ Finished Product