Tea beverage process

Tea beverage process

1. Screening: The operator colds out the required raw materials, checks whether the batch of raw materials is correct and records the information of the raw materials. Check that the tea screening machine is operating normally and record the operating parameters. Check the raw materials once every 30 minutes, observe the quality of the raw materials and make a record.

2. Leaching: Before using the leaching equipment, check whether it has entered the predetermined state, whether there is any adverse reaction, and record the equipment parameters. The tea leaves that have been weighed according to the formula are leached in a leaching tank. Temperature and time should be controlled during leaching.

3. Cooling: Cooling usually uses a plate heat exchanger, using tap water as a medium, and quickly cooling the tea extract to room temperature (20-30 ° C).

4. Filtration: The tea extract is first coarsely filtered and then finely filtered. The coarse filtration was first filtered using a plain stainless steel sieve (40 mesh) and then passed through a diatomaceous earth filter to obtain a clear tea liquid.

5. Dispensing: Before using hot water, check whether the batching tank has water and whether the hot water temperature reaches 85 °C. The auxiliary materials used in the blending are collected as needed, the quality of the excipients is confirmed, the quality is normal, and the information of various excipients used is recorded.

6. Sterilization: When the UHT is sterilized, the temperature of the material is raised to 135 ° C or above, and the time is about 4-6 S. It can be commercially sterilized after sterilization. The sterilized material is stored in a sterile tank.