The Production Process Of Bottled Juice

The Production Process Of Bottled Juice

We drink a wide variety of beverages in our daily life, such as carbonated drinks, juices, milk, etc. There are all kinds of beverages on the supermarket shelves, but do you know that these beverages are produced in different ways? Now let me introduce the bottled juice production line to you.

After picking and washing the ingredients, these fresh, ripe and high-quality fruits are pulped and then put into a juice machine for further extracting. The “concentrated juice” written on the juice bottle we see refers to the juice at this time. In order to completely dissolve the added sugar, sometimes we need to add water to the coarsely filtered juice for dilution. We usually prepared according to the ratio of 90 kg of fruit juice and 10 kg of sugar. Then the prepared juice is filtered and separated by a centrifugal filter to effectively remove the residual peel, fruit seeds, part of the fiber, broken pulp and impurities. This is basically the initial birth of fruit juice drinks!

On the premise that the above steps are completed, we need to process, beautify and package the product to meet the needs of consumers. In order to improve the taste of the juice, we need to further break the fine pulp. At this time, the juice equipment we need is a homogenizer, which can keep the juice in a smooth and turbid state without any sediment. Then the juice can be filled. Juice beverage filling mainly includes hot filling and aseptic cold filling. Compared with aseptic cold filling, hot filling is popular and the most used due to technical limitations and equipment cost. Juice hot filling can be generally divided into two types, one is high temperature hot filling, that’s after the juice is subjected to UHT sterilization for sterilizing in 110-137°C, then cooled to 85-92 °C for filling, and the product needs to be reflowed to maintain a constant filling temperature. Then keep that temperature to sterilize the cap. The other is to pasteurize the material at 65-75°C and add preservatives after sterilization and filling. These two methods don’t require separate sterilization of the product, bottle and cap, and only need to keep the product at high temperature for a long enough time to achieve the sterilization effect. We commonly use the former. The advantages of this process can be reflected in all aspects of the juice hot filling line.

fruit juice bottling machine

Backflow Control

During hot filling, the discharge of air in the bottle will not hinder the flow rate of the juice. It avoids the uniformity of filling of each valve due to exhaust. In this way, it doesn’t only ensures that there is no material backflow during the filling process of the juice bottling machine, but also it is easy to control the backflow of the material after filling the bottle.

Bottle filling and delivery

When bottling, the bottle mouth conveying with hot filling can avoid the bottle body from being vibrated and the overflow of the squeezed juice.

Mouthful Filling

In daily life, when we drink fruit juice beverage, we will find that such beverage are mostly filled with mouthfuls. Why is this? If we use full-mouth filling, there is very little air residue in the full-mouth filling bottle, which can ensure that the beverage is not easily oxidized, so that the quality of the beverage can be maintained for a long time. When the hot filling process has the function of full mouth filling, it can be more economical and reliable for manufacturers, and can ensure quality and quantity for consumers.

From the comprehensive comparison of the process technology of the PET bottle filling machine, the operability of the juice production line, and the quality of the juice beverage, it is more economical and reliable to choose the hot filling process. When the filling is finished, the production process of a bottle of juice is basically over. Looking at the juice in your hand, what do you think about right now?


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