As a popular drink, the production process of juice beverage is crucial to the quality and taste of the product. This article will introduce the main process flow of the juice beverage production line in detail, including raw material selection, pretreatment, juicing, clarification and filtration, blending, homogenization and degassing, sterilization and cooling, filling and packaging.
- Raw material selection
The selection of raw materials for juice beverages is the first step and the most critical step. High-quality fruit raw materials can improve the taste and nutritional value of the final product. When selecting, factors such as the freshness, maturity, and absence of pests and diseases should be considered. Common fruit raw materials include apples, oranges, grapes, strawberries, etc.
- Pretreatment
Pretreatment is to ensure that the fruit reaches a popular state before juicing. This includes steps such as washing, peeling, core removal, and cutting. Washing can remove dirt and pesticide residues on the surface of the fruit, peeling and core removal are to ensure that the juicer can work smoothly, and cutting is to facilitate subsequent juicing operations.
- Juicing
Juicing is the process of extracting juice from fruits. Commonly used juicers are centrifugal and press types. Centrifugal juicers are suitable for softer fruits, while press juicers are suitable for harder fruits. During the juicing process, pay attention to controlling the speed and pressure of the juicer to ensure the quality and taste of the juice.
- Clarification and filtration
The juice obtained after juicing usually contains impurities such as pulp particles and fibers, which need to be clarified and filtered. Clarification is to precipitate impurities by standing, while filtration is to remove impurities through a filter or centrifuge. This step can ensure the clarity and taste of the juice.
5. Blending
Blending is the process of mixing juice with other raw materials according to the product formula. Common blending raw materials include sugar, acid, flavors, etc. When blending, pay attention to controlling the proportion of various raw materials to ensure the taste and nutritional value of the product.
6. Homogenization and degassing
Homogenization is to subject the blended juice to high-pressure treatment to refine the pulp particles and fibers in it and improve the uniformity of the taste. Degassing is to remove oxygen from the juice to prevent oxidation during storage and maintain the freshness and taste of the juice.
7. Sterilization and cooling
Sterilization is to ensure the sanitation and safety of juice drinks. Commonly used sterilization methods are pasteurization and ultra-high temperature instantaneous sterilization. Pasteurization is to heat the juice to a certain temperature and keep it for a period of time to kill most bacteria; while ultra-high temperature instantaneous sterilization is to heat the juice to a very high temperature in a very short time and then cool it quickly to kill all bacteria. After sterilization, the juice needs to be cooled quickly to prevent the loss of nutrients and changes in taste.
8. Filling and packaging
Filling is to put the sterilized and cooled juice into containers, such as glass bottles, plastic bottles or cans. The choice of packaging materials should be determined according to the product positioning and market demand. During the packaging process, attention should be paid to controlling the filling volume, sealing quality and label pasting to ensure the appearance and quality of the product.