Tomato juice fruit tea beverage emulsifier

Tomato juice fruit tea beverage emulsifier

[Tomato Fruit Tea Beverage Process]

1. Green tea → extraction → de bittering → filtration → tea juice

2. Raw material selection → pretreatment → crushing → filtration → enzymatic hydrolysis → enzyme inactivation → centrifugation → tomato juice

3. White sugar, citric acid

1+2+3 → blending → degassing, homogenization → heating, canning → sealing → sterilization, cooling → finished product

【emulsifierThe application
Homogenization is an important step in the production process of tomato fruit tea beverages. Although the previous steps have already turned green tea into tea juice and tomatoes into tomato juice, the particle size of the fruit in the tea juice and tomato juice is still relatively large,A homogenization process is required. During the homogenization process, due to the fact that the fruit grains are mostly fibrous substances, the effect is not ideal when treated with a high-pressure emulsifier. So using a high shear emulsifier has good results, high efficiency, and low energy consumption. The final tomato fruit tea beverage can be made into a brownish yellow liquid, uniform, transparent, clear and transparent, free of suspended solids and impurities, with good fluidity and no layering.

High rotational speed and shear rate are important for obtaining ultrafine suspensions. Especially for the fruit juice and tea beverage industry, the stability of ultrafine suspension is required to be better. So Taicang Xide developed the GRS2000 series on the basis of GR2000 to meet this demand. Its shear rate can exceed 10000rpm, and the speed of the rotor can reach 40m/s. Within this speed range, turbulence caused by shear forces combined with specially developed motors can reduce the particle size range to the nanometer level. With stronger shear force, the particle size distribution of lotion is narrower.

Equipment selection table for tomato juice fruit tea beverage emulsifier: