The fully automatic tea beverage production line, combined with advanced technology from Europe and America, has formed herbaceous plants The refined processing plan for the tea beverage processing production line can be designed on a case by case basis based on the investment situation and production reality of the enterprise, and handed over to the customer as a truly turnkey project. We are committed to developing innovative equipment to improve overall operational efficiency and significantly reduce capital investment.

Tea beverage production line technology

Extraction tea production process: extraction → filtration → blending → heating → filling → sterilization → packaging of finished products

This production line is used for the production of tea beverages and can be customized according to customer requirements and output of 2000-100000 bottles per hour. The entire production line includes extraction tea system, water treatment system, sugar blending system, heating, CIP cleaning system, filling machine, sterilization system, blow dryer, inkjet printer, packaging, conveying, boiler, etc. The degree of automation can be configured according to customer requirements, providing process flow and workshop layout design, and full technical guidance throughout the process

1. The raw materials can be tea leaves or tea powder
2. Choose packaging forms according to customer requirements, such as plastic bottles, glass bottles, cans, etc
3. Hourly output according to customer requirements; 2000-36000 bottles/hour
4. Process requirements and automation level customized according to customer requirements

Suitable packaging for tea beverages includes boxed packaging, plastic bottle packaging, aluminum canned packaging, etc.

1. This process involves maintaining a natural temperature drop after extraction, high-temperature clarification, and high-temperature sterilization. Advantages: High transparency and stable clarification status. The energy-saving effect is significant.
2. Green tea beverages have strict water requirements, and pure water is generally preferred. Most metal ions in the water not only directly affect the taste and deterioration, but also cause the tea to become turbid and precipitate.
3. The hot filling temperature is around 70 ℃, and the quasi heat-resistant PET bottle packaging and quasi hot filling production line equipment can also be used for quasi hot filling of products such as oolong tea, black tea, green tea, iced tea, lemon tea, sour plum soup, and fruit juice drinks that do not contain preservatives (it can also be used for high-temperature hot filling and filling of purified water, mineral water, etc.).

Introduction to Key Control Points that Affect the Quality of Tea Beverages The key to the quality of tea beverages lies in the clarification process. After adjusting the raw material ratio and concentration, the business ingredients have been fixed, and the taste and texture have been basically determined. After that, the key is clarification.

1. Clarification of tea beverages

The quality of tea beverages refers to various aspects such as tea taste, aroma, color, hygiene, and clarity. Clarity and transparency are important components of it. If a tea beverage product has high clarity and transparency, it will appear of excellent quality in the eyes of consumers and distributors. If the clarity and transparency of a tea beverage product are low, it will appear inferior in the eyes of consumers and distributors, and may even be considered spoiled. To some extent, the clarity and transparency of tea beverages can even seriously affect their sales and prices in the market. After comparison, we believe that at this stage, the tea beverage with better clarity and transparency is Uni President Oolong Tea. It is as clear and transparent as high-quality and mellow wine, winning the favor of a large consumer group.

The production cost of tea beverages refers to various aspects such as raw materials, packaging, labor, water, electricity, steam consumption, etc. The consumption of water, electricity, and steam energy is an important component of production costs. In traditional tea beverage production processes, the energy consumption required for clarification treatment is enormous.

2. The principle of traditional clarification process for tea beverages

In traditional tea beverage production processes, the majority of energy consumption is for the clarification process of tea beverages. The main reason affecting the clarity of tea beverages is the phenomenon of turbidity in the tea liquid after cooling. The main factor causing the phenomenon of cold turbidity in tea liquid is tea cheese, which dissolves at high temperatures and becomes insoluble when the temperature decreases, forming cold turbidity. When we drink tea in our daily lives, such as letting the tea cool for a period of time, we will find this phenomenon. Especially more prominent in black tea. Traditional techniques use the method of filtering tea liquid after cooling to treat cold turbidity, or a combination of dissolution and cooling methods to treat cold turbidity. Both of these processing methods require cooling the temperature of the tea liquid to below 20 ℃ before filtration, and some even to below 5 ℃.

3. The principle of a new clarification process for tea beverages

The new process adopts the method of dissolution to treat the turbidity after cooling. The processing temperature is generally above 50 ℃. If the equipment, containers, and pipelines of the tea beverage production line have good sealing conditions to prevent the loss of tea aroma, the maximum processing temperature can reach 80 ℃.

4. Comparison of Energy Efficiency between New and Old Processes

By using traditional tea beverage techniques, products with good clarity and transparency can be produced. However, during the manufacturing process, a significant cooling is required between two high temperatures, resulting in high energy consumption. This issue has long attracted attention from all aspects. In order to reduce huge energy consumption, some people have designed the production line as follows: when cooling the tea extract, a heat exchanger is used to preheat the cooling water at the same time, and then the preheated water is continued to heat until boiling to extract tea leaves, which can reduce some steam consumption. This method has a certain effect on energy conservation, but the effect is limited.

The characteristic of the new process is that there is no need for intermediate cooling at all. After the first high-temperature extraction, all intermediate processes are carried out in a natural temperature drop process, which can reach the sterilization temperature with a small increase in temperature.

In theory, the energy consumption required for cooling is greater than that required for heating with the same temperature difference, so the energy-saving effect of not requiring cooling is more effective and has a significant impact on the production cost of tea beverages.

The theoretical value of the energy-saving effect of the new process is close to 66%. This refers to the omission of the intermediate refrigeration process (33%) and the saving of heat energy required for reheating (33%). Of course, this is a theoretical value, and there may be some discrepancies in reality.

5. Scope of application and clarification effect of the new process

The new clarification process for tea beverages has been repeatedly tested and proven to be suitable for pure tea beverages such as low sugar or sugar free green tea, oolong tea, Yunnan black tea, Qimen black tea, and Pu’er tea beverages. Also suitable for flavored tea drinks: iced green tea, iced black tea, iced lemon tea drinks.

The various tea beverages that have been processed by the new clarification process have been tested after freezing. The results are as follows:

When frozen to a temperature of 2 ℃, frost has already appeared in the tea liquid, but there is still no phenomenon of post cooling turbidity, and a clear tea taste and aroma can still be felt. At present, most of the best-selling tea drinks in the market cannot withstand such freezing experiments. At this temperature point, turbidity usually occurs, reducing transparency.

6. The influence of extraction methods on clarification effect, different extraction methods not only have a significant impact on the tea taste, aroma, and color of tea beverages, but also have a significant impact on the clarity of tea beverages.