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Mango puree processing production line

发布时间:2025-12-04

I. Production Line Overview

Mango is a tropical fruit with a water content of about 80% and a sugar content of around 12%, characterized by its fleshy, juicy, sweet flavor and fragrant aroma.

Our company provides comprehensive solutions for mango pulp processing production lines, offering end-to-end services—from process design and factory layout to equipment design, manufacturing, installation, and after-sales support—customized to meet our clients’ needs. Drawing on expertise in mechanical engineering and installation technology, we continuously refine our processes through hands-on production, manufacturing, and commissioning.

II. Process Flow

Mango → Washing (bubble washer) → Sorting (sorting machine) → Pulping (peeling, pitting, and pulping machine) → Filtration (filter) → Homogenization (high-pressure homogenizer) → Degassing (vacuum degasser) → Blending (blending tank) → Sterilization (tubular sterilizer) → Storage (storage tank) → Filling → Finished product

Mangoes: The selection of raw materials is a critical step, as it determines the quality of the final mango puree. When choosing ingredients, prioritize seasonal, juicy mangoes. During intermediate storage, carefully sort out any damaged fruits or those unsuitable for processing.

Cleaning: The mangoes are fed into a washing machine, where high-pressure water jets and air bubbles break up the fruit, cause it to tumble, and thoroughly clean it as it is conveyed. Soil and debris loosened from the mango surface settle at the bottom. To handle the settled impurities, a recirculating pump keeps the water in continuous circulation, directing the contaminants into a collection tank. The tank’s filtration unit is easily removable, while floating debris is discharged through an overflow outlet at the top.

Fruit sorting: Using a sorting machine to select suitable mangoes.

Pulping: The peeling, pitting, and pulping machine employs an electric motor driven by a belt to rotate the rotor assembly mounted on a splined shaft. Fruit enters the machine through the feed inlet, where the feeding blades convey the material in a spiral motion into the pulping chamber. Under the action of the pulping blades, the material is thoroughly mashed and broken down. Due to centrifugal force, the juice or pulp passes through the screen holes into the collection hopper and then flows by gravity to the next processing unit, while the peel and pits are discharged through the waste outlet by the discharge blades.

Filtration: Use a filter to remove some of the crude fiber.

Homogenization: Homogenization is performed to break down the suspended pulp particles in juice into fine particles, thereby dispersing them throughout the juice.

Deaeration: The mango puree must be deoxygenated.

Blending: To enhance the flavor, white sugar or other additives are added to the mango puree in a blending tank and thoroughly mixed.

Sterilization: Sterilization is carried out using a tubular sterilizer.

Storage: The pasteurized juice can be stored in storage tanks.

Filling: Select a filling machine based on the packaging format.

III. Production Line Features

Processing capacity ranges from 3 tons per day to 1,500 tons per day.

Yield: approximately 75% (25% from fruit peels and pits).

Total solids content: 10–12°Brix.

The finished products may include: mango puree, mango juice, and mango jam.

Adding individual devices enables the processing of fruits with similar characteristics, such as pineapples.

However, it can be cleaned through multi-stage bubbling and brush washing.