The pomegranate juice production line uses premium pomegranates as raw materials, uses scientific peeling methods, juice extraction techniques, and aseptic packaging technology to process the pomegranate juice with a concentration of 64-66°Brix and a total acid of 0.5-5.0%.

Pomegranate juice contains a variety of and trace elements, which can help digest, fight, soften blood vessels, lower blood fat and blood sugar, lower cholesterol and other functions. The processing of pomegranate juice mainly includes: picking→bubble cleaning→lifting→peeling→transporting→juicing→low tank→pump→rotating screen→low tank→degassing→sterilization→BIB filling.
 [Raw Material Selection]
Choose peaches that are fully ripe, fresh, good flavor, rich in juice, and free of diseases and insect pests, and remove the fruits that have diseases, insect pests or rotten parts. Peach fruits that are not mature enough should undergo post-ripening.
[Raw material pretreatment]
1. Cleaning. After selecting the raw materials, wash and remove the hair with clean water, rinse them in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinse in clean water, and drain.
2. Peel and take pellets. Use a pomegranate peeler to remove the pomegranate skin and keep the whole pomegranate grains.
3. Immersion protection. The pomegranate grains are soaked in a mixed solution of 0.1% iso-ascorbic acid and citric acid for color protection.
[Heating beating]
The fruit pieces are heated at 90-95°C for 3-5 minutes to promote softening, and be beaten by a beater with a diameter of 0.5 mm to remove the core.
[Filter]
The rotary vibrating sieve filters the small meat particles and other impurities in the juice to increase the taste of the juice.
[Homogeneous]
Homogenization is to split the suspended pulp particles of pomegranate juice into smaller particles and evenly disperse them in the pomegranate juice to increase the stability of the pomegranate juice and prevent delamination. Generally, homogenizers of 130-160 kg/cm² are used in production.
[Degassing]
The fruit enters oxygen, nitrogen, carbon dioxide and other gases during juice extraction. Oxygen can cause the oxidation of vitamin C and pigments and corrode the tinplate cans, so degassing is necessary. The pomegranate juice is put into a vacuum container, and the pomegranate juice is sprayed out in a misty state to degas. The vacuum degree taken by the vacuum method is 5.13-5.33 Pa, and the temperature is lower than 43