fruit juice solution
Solution 1: juice made by 50 times concentrate fruit syrup
This is easy solution, just add water, then get finished drink, if you want juice taste more thick, you can add thickener also. This solution is easy to purchase. ship, produce. and for new factory, and quickly procuring.
Ingredient we can offer: 50 times concentrate fruit syrup (different taste), juice thickener, and preservative
Solution 2: juice mixed by all ingredients separately.
This solution is for good experience factory that know how to make recipe by themself. The disadvantage is more complex, need strictly control mix many ingredients to avoid the mistake.
Ingredient we can offer: compound sweetener, citric acid, malic acid, juice thicker , color protector, food
Which ingredient we can offer you for juice?
I Compound Emulsifying Thickening Agent- XF1 (Suspending Agent for Juice With Fruit Pulp)
2 Compound Thickening Stabilizing Agent -XC31(Suspending Agent for High Transparency and Low Viscosity
3 The Compound Antioxidant-HA (color protecter)
4 The Compound Sweetener- TR100 (Beverage Sweetener 100Times)
5 Edible flavor
6 50 times concentrate fruit syrup – mango
7 Other stabilizer for trading: CMC,Pectin, agar-agar, xanthan gum, carrageenan, konjac powder, stevia, Nisin, etc
8 Juice concentrate
What we can supply for you?
1 NPD&R&D
2 whole plant design
3 production line installation and debugging, contains advice for relevant machine.
4 personnel training. Courses about food & beverage production knowledge.
5 offering the trial sample for confirmation before placing order;
6 answering all the technical queries, and solving your problem in progress of production, if necessary, we can arrange engineer on-site services
7 provide the analysis report on market sales trend at home and abroad and forecasting the development direction for custom
Mango juice (30% mango juice)
| Raw material name | Dosage% |
| Mango puree | 30.00 |
| Sugar | 4.00 |
| Sweetener TR100 | 0.02 |
| Suspending agent XF1 | 0.20 |
| Citric acid | 0.10 |
| Malic acid | 0.05 |
| Sodium citrate | 0.03 |
| Potassium sorbate | 0.03 |
| color fixative HA | 0.015 |
| Edible pigment | Suitable dosage |
| Edible flavor | Suitable dosage |
[Producing process]
part Sugar+ Suspending agent →Mixed and dissolved
mango puree →dilute →Mixed→
Sodium citrate +Sugar+ sweetener +Potassium sorbate →dissolved
Citric acid+ Malic acid +water
↓
acidification→adjust the flavor and color →constant volume →homogenizing →filling →sterilization →cooling →finished product
[Key point of producing]1000ml
1 Dissolved gum: mixed dry part sugar and suspending agent together, add to the pure water of250 ml, 80C then heated to 90-90 C, keep stirring constantly until the liquid is uniform.
2 diluted mango puree: diluted mango puree with about 100 ml 40 C water
3 Dissolved sugar: add potassium sorbate, sweetner and so on, add to 300 ml, 90 C water, boiled for 3-5 minutes. stirring evenly, filter by 300 mesh filter.
4 Mixing: mix the liquid of stepl, step 2 and step3 together.
5 acidification: dissolved Citric acid and Malic acid by 150mL、60 water, then adding to the liquid slowly
6 constant volume: adjust the flavor and color, and add 60 C pure water to the capacity 1000 ml.
7 homogenizing: Homogeneous conditions is 60 C and 20 mpa,
8 Sterilization: the sealing good bottle (cup) in hot water heating(85-90 C, 20 minutes).
9 finished product: make the sterilization of the sample cooled to room temperature in the cold water bath, get the finished product
Mango juice (made by mango puree)
| Raw material name | Dosage% |
| Mango puree | 10.00 |
| Sugar | 5.00 |
| Sweetener TR100 | 0.06 |
| Suspending agent XF1 | 0.20 |
| Citric acid | 0.15 |
| Malic acid | 0.05 |
| Sodium citrate | 0.03 |
| Potassium sorbate | 0.03 |
| color fixative HA | 0.015 |
| Edible pigment | Suitable dosage |
| Edible flavor | Suitable dosage |
[Producing process]
part Sugar+ Suspending agent →Mixed and dissolved
mango puree →dilute → Mixed→
Sodium citrate +Sugar+ sweetener +Potassium sorbate →dissolved
Citric acid+ Malic acid +water
↓
acidification→adjust the flavor and color →constant volume →homogenizing →filling →sterilization →cooling →finished product
[Key point of producing]1000ml
1 Dissolved gum: mixed dry part sugar and suspending agent together, add to the pure water of 250 ml, 80 ‘C.then heated to 90-90 C, keep stirring constantly until the liquid is uniform.
2 diluted mango puree: diluted mango puree with about 100 ml, 40 C water.
3 Dissolved sugar: add potassium sorbate, sweetner and so on, add to 300 ml, 90 C water, boiled for 3-5minutes. stirring evenly, filter by 300 mesh filter.
4 Mixing: mix the liquid of stepl, step 2 and step3 together.
5 acidification: dissolved Citric acid and Malic acid by 150mL、60C water, then adding to the liquid slowly
6 constant volume: adjust the flavor and color, and add 60 C pure water to the capacity 1000 ml./
7 homogenizing: Homogeneous conditions is 60 C and 20 mpa,
8 Sterilization: the sealing good bottle (cup) in hot water heating(85-90 C, 20 minutes)
9 finished product: make the sterilization of the sample cooled to room temperature in the cold water bath, get the finished.
Mango juice (made by mango juice concentrate)
| Raw material name | Dosage% |
| Sugar | 5.00 |
| Mango juice concentrate | 2.00 |
| Sweetener TR100 | 0.05 |
| Suspending agent XF1 | 0.20 |
| Citric acid | 0.15 |
| Malic acid | 0.05 |
| color fixative HA | 0.03 |
| Sodium citrate | 0.03 |
| Potassium sorbate | 0.015 |
| Edible pigment | Suitable dosage |
| Edible flavor | Suitable dosage |
[Producing process]
part Sugar+ Suspending agent →Mixed and dissolved
Sodium citrate +Sugar+ sweetener +Potassium sorbate →dissolved →Mixed→
Mango juice concentrate +Citric acid+Malic acid+water
↓
acidification→adjust the flavor and color →constant yolume →homogenizing →filling →sterilization →cooling →finished product
[Key point of producing]1000ml
1 Dissolved gum: mixed dry part sugar and suspending agent together, add to the pure water of250 ml, 80 C then heated to 90-90 C, keep stirring constantly until the liquid is uniform.
2 Dissolved sugar: add potassium sorbate, sweetner and so on, add to 300 ml, 90 C water, boiled for 3-5minutes, stirring evenly, filter by 300 mesh filter.
3 Mixing: mix the liquid of stepl, step 2 together.
4 acidification: dissolved the juice concentrate, Citric acid and Malic acid by 150mL, 60’C water, then adding to the liquid slowly.
5 constant volume: adjust the flavor and color, and add 60 C pure water to the capacity 1000 ml
6 homogenizing: Homogeneous conditions is 60 C and 20 mpa.
7 Sterilization: the sealing good bottle (cup) in hot water heating(85-90 C,20 minutes)
8 finished product: make the sterilization of the sample cooled to room temperature in the cold water bath, get the finished product.
Mango juice (made by 50 times concentrate syrup)
| Raw material name | Dosage% | Ouantity in lton Kg |
| 50 times concentrated syrup | 2.00 | 20 |
| Potassium sorbate | 0.05 | 0.5 |
| Sugar | Up to your taste | |
| Juice thickener 020905 | 0.25 | 2.5 |
| Water | Add water to 100%% |
[Producing process]
part Sugar+ Juice thickener + Potassium sorbate →Dry mixed and dissolved
50 times concentrated syrup →dissolved Mixed→constant volume→UHT-+filling -sterilization -coolingfinished product
[Key point of producing]1000ml
I Dissolved gum: mixed dry sugar and juice thickener, Potassium sorbate together, add to the pure water of250 ml, 80 Cthen heated to 90-90 C, keep stirring constantly until the liquid is uniform.
2 dissolved concentrated syrup: dissolved the 50 times concentrated syrup by pure water, then mix with step1 liquid
3 constant volume: add 60 Cpure water to the capacity 1000 ml.
4 Sterilization: through the UHI sterilization equipment(115 C, 15 s)
5 filling and sealing: by hot filling , or the sealing good bottle (cup) in hot water heating(85-90 C, 20 minutes
6 finished product: make the sterilization of the sample cooled to room temperature in the cold water bath, getthe finished product.