The production of modern functional beverages can be traced back to the United States, Britain, and Japan decades ago. China's functional beverage development has only just begun in recent years, represented by Red Bull. It was the first of its kind to create a Chinese functional beverage. “Pulsationâ€, “Activationâ€, “Screamâ€, “Strive Runâ€, “He + Her -â€, etc., were surging, adding a beautiful landscape to the soft drink market in recent years.
Functional beverage refers to a type of soft drink that has a health care function. By adding a certain amount of functional factors, it can be used to regulate body functions, enhance immunity and other health effects on the basis of ordinary beverages. China's Chinese medicine culture has a long history, and there are many unique resources for both medicine and food. Traditional Chinese herbal medicine application and practice has injected new vitality into the development of functional beverages. The herbal tea beverage is rooted in traditional Chinese medicine and its appearance should be regarded as An exotic bouquet of functional drinks. The so-called herbal tea is a Chinese herbal decoction that cools the medicinal properties and heats up the body, making it a drink. Eliminates sore throat and other diseases caused by heat in the body or drying in winter. Its representative products are "Wang Lao Ji" herbal tea, "Deng Lao" herbal tea and so on. In herbal tea beverages, honeysuckle is used as the king's medicine, and Chenchen's chrysanthemum is used to enhance heat-clearing and detoxifying effects: dandelion, diuresis, and diarrhoea, Rhizoma Imperatae, diuretic, and diuretic, both cause evil to have a way out; In addition, mulberry leaves, Qingfei Runzao, Rhizoma Imperatae Gan Neng Sheng Jin, so that the whole party that is detoxified and not too bitter cold; finally to reconcile various drugs with licorice. From the perspective of the production process, this article focuses on the production technology of industrialized herbal tea.
1 raw materials and equipment
1.1 raw materials
Honeysuckle, wild chrysanthemum, dandelion, mulberry, Rhizoma Imperatae, licorice, white sugar, purified water, food additives, etc.
1.2 Equipment
Pure water preparation system, extraction tank, sandwich pot, diatomaceous earth filter, blending tank, plate and frame filter, high speed centrifuge, buffer tank, UHT system, triple hot filling Sealing machine (chong, irrigation, sealing), high-level thermostatically controlled tank, continuous bottle inverting machine, spray cooling machine, air-drying machine, sleeve labeling machine, and inkjet printer.
1.3 Main raw and auxiliary materials
All process waters, including batching water and related pipe container washing water, must comply with the provisions of GB17327-1998; white sugar requirements for the first or superior grade, tasteless, color does not exceed 35RBV, flocculation to be tested, the microbiological testing The relevant national standards; food additives in line with the provisions of GB2760; the selection of Chinese herbal medicine in line with national standards.
1.4 Preparation of Chinese Herbal Juice
Rinsed, washed honeysuckle, wild chrysanthemum, dandelion, mulberry leaves, Rhizoma Imperatae (cut section), and licorice (sliced) are placed in an extraction tank and an appropriate amount of pure water is added and heated to 85 to 90° C. with steam. After 30min constant temperature, the extract was filtered and used as a backup. Add 85% of the first extraction water to the extraction tank and heat it to 85-90°C. After 30min of constant temperature, the filtrate is filtrated and mixed with the first filtrate for use.
2 process flow
3 operating points
3.1 Workshop Environment and Health Management
Because of the sugar content of the beverage formula, the production of herbal tea requires a high level of hygienic conditions. The first batching plant and the filling plant should be built according to the requirements of the aseptic plant. The front-line staff who are directly engaged in production should also have good personal hygiene habits. All appliances, including pipes, storage containers, and filling machines must be flushed with hot water (above 85°C) before and after production.
When discontinued production for more than 48 hours or continuous production for seven days, “five-step disinfection†shall be carried out. The floor of the production workshop shall be kept clean and free of accumulated water, and the sources of pollution shall be eliminated. Block the pollution route to ensure the normal production.
3.2 sugar
Add an appropriate amount of purified water, heat the steam to 75°C, dissolve the white granulated sugar in a pan, and add 1% of the amount of white granulated sugar to powdered activated charcoal powder. Stir thoroughly and filter through a diatomaceous earth filter. The syrup concentration is 45 BX'.
3.2 deployment tank
60% of the purified water injected into the rated water is heated to 80%, and the extract and finished syrup are added separately, and stirring is started.
3.3 Frame filter
The feed liquid in the ingredient tank is filtered through a filter with a filter level of 0.5 to 5 μm, and the final feed liquid should be transparent, odorless, and free of visible substances.
3.4. Buffer tank
Bring the filtrate to the rated scale.
3.5 high speed separator
5890r/min, when the feed liquid passes through the machine, centrifugal force generated by high-speed rotation, the water-insoluble impurities are separated and discharged from the feed liquid.
3.6 Instantaneous Sterilizer
Sterilization temperature 137 °C, 2 ~ 4 seconds. When the feed solution passes through the sterilizer, most of the microorganisms in the feed solution can be killed and are in a commercial sterile state. The bactericidal temperature must be controlled well. If it is too high, it will easily cause browning of the feed liquid. If it is too low, it will affect the sterilizing effect. Adding an appropriate amount of -cyclodextrin can effectively prevent the color change and aroma deterioration of the feed liquid caused by high temperature sterilization. The production.
3.7 PET plastic bottle empty bottle pretreatment
3.8 high electronically controlled thermostatic tank
The process uses high temperature filling. It is required that the filling temperature of the feed liquid should not be lower than 87°C. Considering the temperature difference with the environment, a high-position electronically-controlled thermostat should be installed.
3.9 Three-in-one filling machine
This machine integrates flushing, filling, and capping in one, PLC automatic control. Pre-treated PET bottles are automatically filled into the sealing process after being rinsed with sterile water.
3.10 Bottle sterilizer
After the closure of the semi-finished products (as compared to the completion of the labeling, marking and other processes after the product), quickly through the inverted bottle system, the time is about 40s. During this period, the liquid in the bottle uses its own residual heat to sterilize the bottle cap and the bottle again, and then enters the spray cooling device through the conveyor belt.
3.11 Spray Cooler
The machine sprays warm water and cool water to flush the material liquid adhering to the bottle body during the filling process, and at the same time, the sudden temperature change caused by the cooling of the spray can also play the role of re-sterilization.
3.12 sets of standard shrinking machine
After passing through the labeling machine, the trademark enters the shrinking machine. The shrinking machine is divided into electric heating and steam heating. The shrinking temperature can be adjusted according to the trademark material (different shrinkage ratio), and the contracted trademark is required to be beautiful, generous, wrinkle free, and free of stains.
3.13 coding, inspection, storage
After the labeling of the product is marked, the inspector shall verify the product and fill in the qualified, packing and sealing. Product storage.
4 quality standards
4.1 Sensory requirements
It has the unique color, fragrance and odor necessary for Chinese herbal medicine. It has pure taste, moderate sweetness, and clear and transparent. Allows a small amount of precipitation, no visible foreign objects.
4.2 Microbiological indicators
Functional beverage refers to a type of soft drink that has a health care function. By adding a certain amount of functional factors, it can be used to regulate body functions, enhance immunity and other health effects on the basis of ordinary beverages. China's Chinese medicine culture has a long history, and there are many unique resources for both medicine and food. Traditional Chinese herbal medicine application and practice has injected new vitality into the development of functional beverages. The herbal tea beverage is rooted in traditional Chinese medicine and its appearance should be regarded as An exotic bouquet of functional drinks. The so-called herbal tea is a Chinese herbal decoction that cools the medicinal properties and heats up the body, making it a drink. Eliminates sore throat and other diseases caused by heat in the body or drying in winter. Its representative products are "Wang Lao Ji" herbal tea, "Deng Lao" herbal tea and so on. In herbal tea beverages, honeysuckle is used as the king's medicine, and Chenchen's chrysanthemum is used to enhance heat-clearing and detoxifying effects: dandelion, diuresis, and diarrhoea, Rhizoma Imperatae, diuretic, and diuretic, both cause evil to have a way out; In addition, mulberry leaves, Qingfei Runzao, Rhizoma Imperatae Gan Neng Sheng Jin, so that the whole party that is detoxified and not too bitter cold; finally to reconcile various drugs with licorice. From the perspective of the production process, this article focuses on the production technology of industrialized herbal tea.
1 raw materials and equipment
1.1 raw materials
Honeysuckle, wild chrysanthemum, dandelion, mulberry, Rhizoma Imperatae, licorice, white sugar, purified water, food additives, etc.
1.2 Equipment
Pure water preparation system, extraction tank, sandwich pot, diatomaceous earth filter, blending tank, plate and frame filter, high speed centrifuge, buffer tank, UHT system, triple hot filling Sealing machine (chong, irrigation, sealing), high-level thermostatically controlled tank, continuous bottle inverting machine, spray cooling machine, air-drying machine, sleeve labeling machine, and inkjet printer.
1.3 Main raw and auxiliary materials
All process waters, including batching water and related pipe container washing water, must comply with the provisions of GB17327-1998; white sugar requirements for the first or superior grade, tasteless, color does not exceed 35RBV, flocculation to be tested, the microbiological testing The relevant national standards; food additives in line with the provisions of GB2760; the selection of Chinese herbal medicine in line with national standards.
1.4 Preparation of Chinese Herbal Juice
Rinsed, washed honeysuckle, wild chrysanthemum, dandelion, mulberry leaves, Rhizoma Imperatae (cut section), and licorice (sliced) are placed in an extraction tank and an appropriate amount of pure water is added and heated to 85 to 90° C. with steam. After 30min constant temperature, the extract was filtered and used as a backup. Add 85% of the first extraction water to the extraction tank and heat it to 85-90°C. After 30min of constant temperature, the filtrate is filtrated and mixed with the first filtrate for use.
2 process flow
3 operating points
3.1 Workshop Environment and Health Management
Because of the sugar content of the beverage formula, the production of herbal tea requires a high level of hygienic conditions. The first batching plant and the filling plant should be built according to the requirements of the aseptic plant. The front-line staff who are directly engaged in production should also have good personal hygiene habits. All appliances, including pipes, storage containers, and filling machines must be flushed with hot water (above 85°C) before and after production.
When discontinued production for more than 48 hours or continuous production for seven days, “five-step disinfection†shall be carried out. The floor of the production workshop shall be kept clean and free of accumulated water, and the sources of pollution shall be eliminated. Block the pollution route to ensure the normal production.
3.2 sugar
Add an appropriate amount of purified water, heat the steam to 75°C, dissolve the white granulated sugar in a pan, and add 1% of the amount of white granulated sugar to powdered activated charcoal powder. Stir thoroughly and filter through a diatomaceous earth filter. The syrup concentration is 45 BX'.
3.2 deployment tank
60% of the purified water injected into the rated water is heated to 80%, and the extract and finished syrup are added separately, and stirring is started.
3.3 Frame filter
The feed liquid in the ingredient tank is filtered through a filter with a filter level of 0.5 to 5 μm, and the final feed liquid should be transparent, odorless, and free of visible substances.
3.4. Buffer tank
Bring the filtrate to the rated scale.
3.5 high speed separator
5890r/min, when the feed liquid passes through the machine, centrifugal force generated by high-speed rotation, the water-insoluble impurities are separated and discharged from the feed liquid.
3.6 Instantaneous Sterilizer
Sterilization temperature 137 °C, 2 ~ 4 seconds. When the feed solution passes through the sterilizer, most of the microorganisms in the feed solution can be killed and are in a commercial sterile state. The bactericidal temperature must be controlled well. If it is too high, it will easily cause browning of the feed liquid. If it is too low, it will affect the sterilizing effect. Adding an appropriate amount of -cyclodextrin can effectively prevent the color change and aroma deterioration of the feed liquid caused by high temperature sterilization. The production.
3.7 PET plastic bottle empty bottle pretreatment
3.8 high electronically controlled thermostatic tank
The process uses high temperature filling. It is required that the filling temperature of the feed liquid should not be lower than 87°C. Considering the temperature difference with the environment, a high-position electronically-controlled thermostat should be installed.
3.9 Three-in-one filling machine
This machine integrates flushing, filling, and capping in one, PLC automatic control. Pre-treated PET bottles are automatically filled into the sealing process after being rinsed with sterile water.
3.10 Bottle sterilizer
After the closure of the semi-finished products (as compared to the completion of the labeling, marking and other processes after the product), quickly through the inverted bottle system, the time is about 40s. During this period, the liquid in the bottle uses its own residual heat to sterilize the bottle cap and the bottle again, and then enters the spray cooling device through the conveyor belt.
3.11 Spray Cooler
The machine sprays warm water and cool water to flush the material liquid adhering to the bottle body during the filling process, and at the same time, the sudden temperature change caused by the cooling of the spray can also play the role of re-sterilization.
3.12 sets of standard shrinking machine
After passing through the labeling machine, the trademark enters the shrinking machine. The shrinking machine is divided into electric heating and steam heating. The shrinking temperature can be adjusted according to the trademark material (different shrinkage ratio), and the contracted trademark is required to be beautiful, generous, wrinkle free, and free of stains.
3.13 coding, inspection, storage
After the labeling of the product is marked, the inspector shall verify the product and fill in the qualified, packing and sealing. Product storage.
4 quality standards
4.1 Sensory requirements
It has the unique color, fragrance and odor necessary for Chinese herbal medicine. It has pure taste, moderate sweetness, and clear and transparent. Allows a small amount of precipitation, no visible foreign objects.
4.2 Microbiological indicators
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