Beverage Processor Sterilization Retort Machinery-DTS Retort & Sterilization

Beverages

Plant-based protein drink, Tea drink and Coffee drink

Plant protein drink
Plant protein drink is a milky liquid drink made from plant nuts, pulp, etc. as the main raw materials through a specific process. This product is rich in plant protein and a variety of nutrients, and has nutritional and health care effects.
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Tea beverages
Tea beverages are beverages made through specific processing techniques, using the extract obtained by water extraction of tea leaves, the tea powder obtained by grinding or the concentrated liquid obtained by concentration as the core raw materials.
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Coffee drinks
Coffee drinks are carefully prepared drinks made from carefully roasted and finely ground coffee beans.
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Sterilizing Characteristics of Plant-based Protein Drinks

1. Effective microbial control:

Plant-based protein drinks are rich in a variety of nutrients, so the effective control of microorganisms, especially mold, is particularly critical during the production process. Exploring and implementing scientific and efficient mold inhibition strategies without compromising taste, color and pH value is of great importance to ensure product quality and safety.

2. Technical challenges:

Microorganisms such as yeast and mold may be entered during the beverage packaging process. According to data analysis, 90% of sedimentation or flocculation problems are caused by excessive reproduction of microorganisms, mainly molds and yeasts. High-temperature environments may have adverse effects on the intrinsic structure and physical properties of plant-based beverages, thereby affecting the quality and taste. Therefore, manufacturers need to solve how to control and reduce the impact of high temperature on the structure and physical properties of beverages while sterilizing.

3. Nutrients:

During the sterilization process, it is crucial to ensure the integrity and stability of essential nutrients. Therefore, the selection and implementation of the sterilization process is particularly critical.

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Sterilization Precautions for Plant-based Protein Drinks

1. Sterilization method:

Plant-based beverages are often use sterilization, pasteurization, UHT or other methods to extend shelf life. After in-depth research, we found that the plant-based protein drink itself has the potential to serve as a high-quality microbial growth medium. Sterilization not only exists as a post-processing link, it also runs through the entire process of equipment, raw materials, packaging, production facilities and personnel hygiene.

2. Microbiological risks:

According to scientific research, even if soy milk is exposed to the air environment for only 20 minutes, it may be contaminated by bacteria, and the degree of contamination exceeds the acceptable count range. And if strict sterilization measures are ignored at any stage of the production process, it may lead to undesirable changes in the beverage, such as pH fluctuations, component separation, deterioration and other quality issues.

3. Sterilization of packaging containers:

For example, glass containers, due to environmental protection and resource recycling, recycling items have become popular. Glass containers are popular for their reusable and environmentally friendly properties. However, when reused, the residue on the inner wall may breed bacteria. Especially protein residues are rich in nutrients and can easily attract and breed bacteria. Once the number of bacteria exceeds the standard, it may affect the quality of food or liquid and even threaten human health. Therefore, reliable high-temperature sterilization must be selected to avoid bacterial contamination.

4. Temperature and time control:

The optimal temperature for microbial growth is between 10-60°C. Increasing temperature can inhibit microbial proliferation. Temperatures exceeding 70°C can kill most medium- and high-temperature bacteria.

Rigorous sterilization practices are integral to the production of safe and high-quality plant-based protein beverages. We must have a deep understanding of the impact of process technology, temperature and time on product quality and strictly follow the relevant requirements to ensure the best quality of the final product.

Sterilization Characteristics of Tea Beverages

Effect on phenolic compounds:

Traditional heat treatment methods affect the phenolic content, composition and antioxidant properties of tea leaves. Therefore, sterilization technology and processes are very critical.

Maintain quality:

Tea beverages contain natural ingredients such as tea polyphenols and caffeine, which are easily decomposed or inactivated under high temperatures. Therefore, sterilization requires strict control of temperature and time to sterilize and retain flavor and nutrients. Correct sterilization methods can reduce nutrient loss and maintain the color, taste and aroma of tea beverages. High temperature sterilization improves the extraction efficiency of bioactive compounds and maintains their stability.

Sterilization Precautions for Tea Beverages

When processing tea beverages at high temperatures, multiple core factors must be carefully addressed, such as temperature management, beverage ingredient ratio, packaging material selection, sterilization facilities, and quality control. Only by being meticulous in these aspects can the hygiene standards and taste quality of tea beverages be guaranteed.

★ Sterilization method:
The key to sterilizing tea lies in heat treatment. Such as pasteurization or high temperature sterilization retort for sterilization. Through heat treatment, microorganisms (such as yeast) can be deactivated, thereby reducing the risk of fermentation and ensuring consumer safety. Spray high-temperature sterilization realizes the sterilization of tea beverages by transferring heat through water mist. It minimally affects the flavor of the tea while ensuring safety.
★ Temperature control:
The main purpose of high temperature sterilization is to kill microorganisms in beverages to ensure the hygienic quality of beverages. Therefore, the sterilization temperature and time must be strictly controlled to ensure the sterilization effect. Generally speaking, the sterilization temperature of tea beverages should be above 120°C and maintained for a period of time to ensure that the microorganisms in the beverage are completely killed.
★ Beverage formula:
During the high-temperature sterilization process of beverages, the formula composition will also have a non-negligible impact on the final sterilization effect. Specifically, if the beverage contains specific substances such as higher concentrations of sugar and acidic ingredients, the bactericidal effect may be weakened to a certain extent. Therefore, in order to ensure the maximum sterilization effect, we need to carefully optimize and adjust the beverage formula before implementing the sterilization operation.
★ Packaging materials:
Selecting appropriate packaging materials is critical to ensuring high temperature sterilization effectiveness. Some packaging materials may release harmful substances under high temperature conditions, causing adverse effects on beverage quality. Therefore, when selecting packaging materials, its high temperature resistance and safety must be fully considered to ensure product quality and consumer health.