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1. Dilution: Dilute the concentrated fruit juice by adding purified water according to the formula requirements.
2. Filtering: Remove suspended solids and impurities from the juice, ensuring that the diluted juice remains clear and transparent.
3. Homogenization: Homogenize the diluted fruit juice to make it uniform and stable. Homogeneous pressure requirement: 25MPa.
4. Sugar dissolution and filtration: carried out in a sugar dissolution tank. Start the mixer, add an appropriate amount of water, and add white sugar according to the formula. There are two ways to dissolve sugar: hot melt and cold melt, and one can be selected according to the needs of the production process. Sugar liquid filtration generally uses diatomaceous earth filtration. The dissolution and filtration of other auxiliary materials are basically consistent with white sugar.
5. Mixing: Pump the diluted fruit juice, dissolved and filtered sugar solution, and dissolved and filtered excipients into the mixing tank to mix evenly and make up to volume. Finally, add essence and pigment according to the formula, and mix well.
6. Filtering: The prepared liquid is filtered again through a filter bucket connected to the pipeline to completely remove any suspended solids and impurities, ensuring the transparency, uniformity, and absence of sedimentation of the product.
7. Sterilization: The filtered liquid is sterilized by a sterilizer. Sterilization conditions: 130-135 degrees Celsius, 4-6 seconds. When sterilization, ensure that the steam pressure supplied to the sterilization machine is not less than 0.8MPa.
To ensure the cleaning effect, it is required that the pressure of purified water for cleaning is not less than 0.4MPa. Bottle cleaning is often combined with filling and capping to form a (three in one) filling machine.
9. Filling and capping: There are two main filling methods: sterile cold filling and sterile hot filling. Aseptic hot filling is often used for juice beverage filling to ensure quality.
Requirement: The temperature during filling should not be lower than 90 degrees Celsius, and the temperature inside the bottle after filling should not be lower than 85 degrees Celsius. Cover immediately after filling. When sealing, adjust the appropriate torque of the sealing head to ensure a tight seal. Bottle washing, filling, and capping use a "three in one" hot filling machine.
10. Pouring the bottle: Immediately pour the hot filled product through the pouring machine, invert the bottle, and let the residual temperature of the filling liquid sterilize the bottle and bottle cap to ensure product quality.
11. Lamp inspection: By using a lamp inspection machine, the bottle is checked for dirt, impurities, and the bottle seal is intact to ensure that qualified products proceed to the next step.
12. Cooling: Through a cooling tunnel, the temperature loss of the product is reduced to (38 ± 2) degrees Celsius.
| Raw material | Water,juice concentrate, juice powder, sugar other ingredients | |||||
| Finished product | Juice beverage | Carbonated juice beverage | ||||
| Capacity | 1000L/H | 2000L/H | 3000L/H | 4000L/H | 5000L/H | 10,000L/H |
Package |
Plastic bottle | Glass bottle | BIB Pouch | Standing pouch | Tin can | Carton bricks |
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