Beverage Dispensing System

The beverage preparation system refers to a combination of equipment that extracts or dissolves various raw materials, auxiliary materials and process water through various process units according to predetermined process parameters, and then mixes, mixes and sets the volume to obtain semi-finished products; the main modules include hot water unit, sugar dissolving filtration and sterilization unit, juice/tea powder reduction and dissolution unit, auxiliary material dissolution unit, tea extraction and filtration unit, milk powder reduction and mixing unit, preparation and volume setting unit, CIP cleaning unit, piping unit, electrical control and central control unit, etc.

The product quality of the blending system is mainly determined by rigorous design, perfect automatic control system and rich engineering installation experience.
Tea extraction refers to the operation of soaking tea leaves in hot water to extract effective ingredients from them. The purpose of the extraction operation is to efficiently extract the effective ingredients of the plant. It is necessary not only to maintain the unique color, aroma and taste of the tea stock solution as much as possible, but also to effectively prevent the excessive dissolution of non-stock effective ingredients that cause turbidity and precipitation of the beverage.

The method of multiple extraction is adopted, in which the first extraction is low-temperature extraction to protect the aroma components of the original solution and dissolve the small molecular heat-sensitive components; the second extraction is high-temperature extraction to extract the macromolecular effective flavor components in the tea leaves, but at the same time, non-polyphenol macromolecular compounds are also dissolved, which may cause turbidity and precipitation of the beverage. This contradiction can be balanced by controlling the extraction parameters.

After extraction, tea juice needs to be clarified to remove impurities, colloids, and non-polyphenol macromolecular compounds in the tea juice to avoid turbidity and precipitation during the shelf life of the product. The clarification methods include low-temperature sedimentation (high-speed centrifuge) and membrane separation (ultrafiltration), or the coordinated use of the two methods.

Sugar is one of the main ingredients of fruit juice drinks. The process of dissolving sucrose in water to make simple syrup is called sugar dissolving operation.

The sugar dissolving system usually includes: sugar powder conveying, sugar powder dissolving, syrup sterilization, syrup filtration and cooling, syrup storage and other units. In special cases, the syrup needs to be degassed. The typical hot sugar dissolving process is 85℃, 10min, and then staged cooling to the use temperature (below 40℃)

For cloudy juice beverages, high-pressure homogenization is required to break up fibers and particles, distribute them evenly and densely, improve the physical properties of beverage products, and improve their taste. The essence of a homogenizer is a plunger pump. The liquid product flows through the narrow gap between the valve seat and the valve core at a very high speed. Under the triple effects of shear effect, high-speed jet impact, and cavitation effect formed by instantaneous pressure drop, the material is ultra-finely crushed to form a liquid-solid dispersion.

The homogenization pressure of the juice can be 25-40 MPa, and it can be matched with a domestic first-class brand homogenizer. The purpose of degassing is to avoid oxidation, but it may also remove volatile aroma substances. The solution is to add an aroma recovery device. Therefore, the two operations of homogenization and degassing should be carried out after appropriate heating, and are often used in series with UHT, that is, added after the UHT preheating section.

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