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  • Zhangjiagang EBA Machinery and Equipment Co., Ltd

  •  [Jiangsu,China]
  • Business Type:Manufacturer , Trade Company
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Juice beverage filling production process

Beverage production line filling method:
1. The cold filling of the beverage production line is to cool the product to a normal temperature after ultra-high temperature sterilization. In a sterile environment artificially manufactured, it is filled into a bottle or a carton sterilized with hydrogen peroxide, and the bottle cap is also sterilized by hydrogen peroxide sterilization. . Cold filling has little effect on product taste and nutritional quality, and PET material is used less, but equipment investment is about 1 times more than hot filling;
2. The hot filling of the beverage production line is to fill the bottle at a temperature of about 90 degrees after the product is sterilized by high temperature. After the lid is screwed, the bottle and the lid are finally sterilized by the temperature of the material itself. This product maintains a high temperature state, a process of juice beverage production caused by its taste and nutrition.
Juice beverage production line process:
1. Dilution: The thawed concentrated juice is diluted with pure water according to the formula.
2. Filtration: Remove suspended solids and impurities from the juice, so that the diluted juice ensures clear and transparent.
3. Homogenization: The diluted juice is homogenized to make the juice uniform and stable. Homogeneous pressure requirements: 20-25MPa.
4. Dissolved sugar and filtration: carried out in a sugar-melting tank. Start the stirrer, add the appropriate amount of water, and add the white sugar according to the formula. There are two ways of melting and melting, and one of them can be selected according to the needs of the production process. Sugar liquor filtration is generally filtered using diatomaceous earth. The dissolution and filtration of other excipients are basically consistent with white sugar.
5. Dispensing: pump the diluted juice, the dissolved and filtered sugar liquid, the dissolved and filtered auxiliary materials to the mixing tank, mix them evenly, and make up the volume. Add the flavor and/or color to the formula and mix well.
6. Filtration: The prepared liquid is filtered again through the filter barrel connected to the pipeline to completely remove the suspended solids and impurities, ensuring the product's transparency, uniformity and no precipitation.
7. Sterilization: The filtered liquid is passed through a UHT sterilizer to sterilize the liquid. Sterilization conditions: 130-135 ° C, 4-6 seconds. When sterilizing, make sure that the steam pressure supplied to the sterilizer is not less than 0.8 MPa.
8. Cleaning: The bottle is washed thoroughly by the bottle washing machine, and the dust, dirt and the like which may exist in the bottle are fully washed. In order to ensure the cleaning effect, the pressure of the purified pure water required to be cleaned is not less than 0.4 MPa. Bottle cleaning is often combined with filling and capping to form a [three-in-one" Filling Machine.
9. Filling and capping: Filling mainly includes two methods: aseptic cold filling and aseptic hot filling. Juice beverage filling is often performed by aseptic hot filling to ensure quality. Requirements: the temperature at the time of filling is not lower than 90 °C, and the temperature inside the bottle after filling is not lower than 85 °C. Seal immediately after filling. Adjust the appropriate torque of the cap when closing the cap to ensure a tight seal. Bottle washing, filling and capping "three in one" hot filling machine.
10. Rewinding the bottle: The product after the hot filling is completed immediately through the bottle pouring machine, the bottle is placed upside down, and the remaining temperature of the liquid after filling is used to sterilize the bottle and the cap to ensure the quality of the product.
11. Light inspection: Let the product pass the light inspection machine to check whether the bottle has dirt, impurities, whether the bottle seal is complete, etc., to ensure that the qualified product enters the next step.
12. Cooling: Allow the product to pass through the cooling tunnel so that the temperature of the product drops rapidly to (38 ± 2) °C. More damage. There is less investment in hot filling equipment.
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