Author: Site Editor Publish Time: 02-28-2026 Origin: Site
Mango, a typical tropical fruit, holds a significant position in the global food and beverage industry thanks to its rich aroma and natural sweetness. In industrial processing, mangoes can be made into pulp, puree, juice, and various mango beverage products. Among these, mango juice, with its wide consumer base and stable market demand, has become a key product for many fruit and vegetable processing enterprises.
This article will explain the core technological process of a mango juice production line, helping readers systematically understand the processing steps and key control points of industrialized mango juice production.
Mango Juice Production Line Technological Process：
After unloading, fresh mangoes undergo a preliminary visual inspection to remove rotten or damaged fruit. Then, they are transported to the processing area via belt conveyor or elevator.
A well-designed raw material receiving and conveying system can:
Reduce the intensity of manual handling
Reduce mechanical damage to the fruit
Improve the overall operating efficiency of the production line
Mangoes enter a circulating water cleaning system, where they are rinsed with bubbles and sprays to remove dirt and surface impurities.
After washing, the following steps are performed:
Manual sorting (suitable for small to medium-sized production lines)
Automatic optical sorting (suitable for large production lines)
This step ensures the stability of raw material quality before processing.
A dedicated pitting and peeling machine efficiently separates the mangoes from their pits and peels.
The core objectives of this process are:
Increasing juice yield
Reducing pulp loss
Ensuring pulp purity
The performance of the pitting and peeling equipment directly affects the quality of the subsequent juice.
The separated pulp enters a pulping machine, where it is crushed into a uniform pulp through a screen.
Then it enters a refining machine:
Removing coarse fibers
Controlling screen fineness
Improving pulp uniformity
This stage yields mango pulp (semi-finished product).
The pulp is heated to 85–95°C using a tubular or plate heat exchanger.
Main Functions:
Inactivate oxidases
Prevent browning
Stabilize color
Improve product stability
This step prepares the product for subsequent homogenization and blending.
This is a crucial step in differentiating mango juice from pulp.
Held in standardization tanks:
Dilution with water
Adjust sugar content (sweetness)
Adjust viscosity and mouthfeel
Add stabilizers (if needed)
Through precise control of proportions, high-concentration pulp is converted into mango juice that meets market standards.
Homogenization
Using a high-pressure homogenizer:
Refine particle size
Improve mouthfeel
Prevent separation and sedimentation
Deaeration
Vacuum deaeration system:
Remove dissolved air
Reduce oxidation
Extend shelf life
This step significantly improves product stability and quality.
The blended mango juice enters the ultra-high temperature sterilization system.
Extremely short-time high-temperature processing:
Kills microorganisms
Preserves natural flavor
Extends shelf life
Ultra-high temperature (UHT) sterilization is the core equipment for modern aseptic juice production.
The sterilized mango juice enters the aseptic filling system, and different packaging forms can be selected according to market demand:
Aseptic Bag in a Barrel
PET Bottle
Glass Bottle
The filled finished product enters the finished product warehouse.
Stored under suitable temperature and humidity conditions, awaiting shipment to the end market.
Scientific warehouse management can:
Maintain product quality
Reduce inventory risk
Improve supply chain efficiency
The mango juice production line is a comprehensive system integrating raw material processing, pulp processing, standardized mixing, homogenization sterilization, and aseptic filling. Compared to simple fruit pulp production, juice production involves mixing and standardization steps, making the product more suitable for direct consumption and end-user sales.
Through proper equipment configuration and process control, companies can achieve stable, efficient, and large-scale mango juice production.
