Key technical requirements for tea beverage production line
Key technical requirements for tea beverage production line 2018-03-26 13:35 my country's tea beverages are basically packaged in PET plastic bottles. After the tea leaves are extracted at a suitable temperature and centrifuged at a high speed to obtain a clear and transparent tea beverage, it is sterilized by UHT, and finally the beverage production line completes the filling and sealing to make an assembled tea beverage. Relevant experts believe that PET bottles have the advantages of lighter weight, lower price, convenient drinking, and transparent bottle walls compared with easy-pull cans and glass bottles, which make the product clear at a glance and attract attention. In addition, PET bottles are also easy to process. Various color masterbatches can be added to different products to give products different unique colors, such as processing into green, which can adjust consumer psychology, increase product stability, and prevent products from being oxidized. The role of. However, the requirements for packaging mineral water and cola and tea beverage bottles are different. Coke is a carbonated beverage, and PET bottles are required to prevent CO2 from leaking out and O2 from entering. Ordinary PET bottles have certain defects in acid and alkali resistance and high temperature resistance. When the temperature is above 60 ℃, the neck part will shrink and soften, shrink in volume, and deform in shape. The high-temperature-resistant PET bottle successfully developed in the early 1990s increased the temperature resistance of the bottle to about 95°C, so that tea beverages can be hot-filled at 85°C to 90°C. Many beverage manufacturers such as Master Kong in my country have adopted this process and equipment. As a packaging container for tea beverages, PET bottles must solve three key technologies to prevent microbial deterioration. To prevent the microbial deterioration of tea beverages, a semi-sterile packaging method must be used. After ultra-high temperature (UHT) sterilization of tea beverages, the tea beverages are hot-filled and sealed in a clean room, and then cooled into products after a certain period of time. Use the tea polyphenols in tea juice to inhibit the growth of microorganisms. Prevent muddy tea. Turbidity of tea is mainly a problem that needs to be solved in the production of black tea beverages. It should be solved from the aspects of water quality of tea juice extraction technology, tea raw materials, extraction technology and enzyme application. Aseptic packaging technology is a major technological innovation in tea beverage production in 1990. In addition to tea beverages containing antibacterial tea polyphenols, semi-aseptic filling technology is based on the premise that tea beverages lack nutrition and can hardly meet the nutritional requirements of microbes. Therefore, for nutritious milk teas and blends with low tea polyphenols For tea and barley tea which does not contain tea polyphenols, it is extremely difficult to manufacture PET bottled tea beverages by hot filling. The hot filling of the beverage production line is relative to the traditional beverage processing technology. For non-carbonated beverages, the traditional production process is to fill the preheated or cold product into the bottle (can), and press A certain sterilization formula is pasteurized or high temperature sterilized, and then cooled and dried to make the product. In hot filling, the product is first sterilized by UHT or HTST, and then filled at a temperature of 80°C to 95°C. After capping, the inner wall of the packaging container and the bottle cap are sterilized by the temperature of the product itself. This process was widely used in the soft drink industry abroad in the 1980s. In 1987, the output of hot-filled beverages in Japan exceeded that of cold-filled products. The hot filling process of the beverage production line has the effect of high efficiency and energy saving. Because all the operations of the hot filling process are completed on the assembly line, it can effectively improve production efficiency, reduce energy consumption and manual operations, and the hot filling process can maximize the preservation of products Flavor and nutrients, because hot-filled beverages must be sterilized together with HTST or UHT, the heating and cooling are very rapid, and there is no secondary sterilization after sealing, so the heating time of the product can be reduced, and the heat to the flavor and nutrients can be reduced There is no second sterilization, and at the same time, it reduces bottle breakage and cap skipping in this process. It is very suitable for ordinary acidic beverages and the hot-filling process of beverage production lines, because the product itself has a certain acidity and can be used The antibacterial effect, for neutral beverages, such as tea beverages, vegetable juices, etc., the application of this process requires high technical requirements, a strong product quality control system and methods, and a strict filling environment. Requirements for aseptic filling operations.