Hot Filling

Description

Fruit juice and tea drinks are usually filled with hot filling at high temperature.

The hot filling process can generally be divided into two kinds: one is high temperature hot filling, that is, after the material is sterilized by UHT, the temperature is lowered to 85-92℃ for filling, and the product reflux is required to maintain a constant filling temperature, and then the temperature is maintained for sterilization of the bottle cap; One is to pasteurize the material and add preservatives at 65-75 ° C after filling. These two methods do not need to sterilize the product, bottle and lid separately, just keep the product at a high temperature for a long enough time to achieve the bactericidal effect.

The hot filling process determines that the hot filling method is more suitable for the production of high-acid products, because the high-acid environment itself has an inhibitory effect on microorganisms, and the safety of its products can not be well guaranteed for low-acid beverages, and the product defect rate is high. If the hot filling process is used to produce neutral tea drinks, preservatives need to be added.