What is a carbonated soft drink (CSD).
Carbonated soft drink (soda): Beverage filled with carbon dioxide gas.
Carbonated beverage formula sugar and acidity.
Generally speaking, the sugar content of CSD is 8-15%, common sugar content is 12.5-13.5%.
The acidity of CSD is 0.05-0.25%, common acidity is 0.08-0.15%.
Production process of carbonated soft drinks (three basic processes).
- Preparation of syrup.
Preparation of raw syrup.
The high-quality sugar is dissolved in a certain amount of water to make a sugar liquid with pre-juice concentration, which is then filtered and clarified, which is generally called raw syrup (or single syrup).
Festa uses the following processes.
- Hot water intermittent sugar dissolving.
- Stir and gradually add sugar to the hot water.
- Can kill bacteria in sugar.
- Separation of impurities in solidified sugar.
- Dissolve quickly.
- A large amount of sugar can be produced in a short period of time.
According to the technical requirements of the product, prepare all kinds of raw and auxiliary materials (raw syrup, sour agent, essence pigment, preservative, fruit juice and quantitative water, etc.), which can be directly used in filling syrup.
After the raw material is prepared into liquid and filtered, it is added slowly under stirring to avoid excessive local concentration and uneven mixing, and at the same time, stirring should not be too intense, so as not to cause a large amount of air mixing, affecting the final carbonation and filling.
Blending temperature is generally carried out at room temperature (below 20℃), especially for products containing heat-sensitive spices.
To put it simply, it is the mixing process of carbon dioxide and water (or mixed syrup).
The role of carbon dioxide.
Cool effect: The decomposition of carbonic acid is an endothermic reaction that carries heat out with emissions.
Bacteriostatic effect: Carbon dioxide can hinder the growth of microorganisms, thus prolonging the shelf life of products.
Special flavor: Carbon dioxide makes the product have a unique flavor.
CO2 Mixer machine.
Degassing, mixing ratio, cooling, carbonation.
- 1 volume of air is dissolved in water, which can remove 50 volumes of carbon dioxide.
- The syrup is mixed with water. After cooling, the syrup is carbonated.
- The solubility of carbon dioxide increases with the decrease of liquid temperature.
- 1L of carbon dioxide is 1.98g.
Factors affecting the solubility of carbon dioxide in water.
- Absolute pressure of gas-liquid system and temperature of liquid.
- Purity of carbon dioxide gas.
- Properties of solutes present in liquids (easy to hold carbon dioxide).
- Contact area and contact time of gas and liquid.
- The consumption of carbon dioxide in the bottling process is 40% and 60%.
- One-time filling: water and mixed syrup are pumped into the CO2 mixer according to a certain proportion in advance, quantitatively mixed and then cooled, and then carbonated and then filled into a bottle.
- Isobaric filling.
- Pre-mixing ratio, preparation of syrup to water ratio during filling.
- When the capacity of the container changes, there is no need to change the amount of syrup, and the product quality is stable.
- The temperature of syrup is the same as that of water, which avoids foaming caused by temperature difference, resulting in the loss of flavor and carbon dioxide.
- High degree of automation and fast production speed.
Filling quality requirements.
- Achieve the expected carbonation level (gas volume).
- Ensure the correct ratio of syrup to water.
- Maintain a reasonable and consistent filling height (the top gap of the can is too full and small, and the expansion of the product after being warm will lead to air leakage or bottle explosion).
- The lowest air volume should be kept in the top gap of the container (high air content in the top gap will oxidize the aroma or other components in the product and cause the product to deteriorate).
- Tight and effective sealing-the product is unshaped, that is, the cover is opened without gushing and foam overflow, and the storage process should pay attention to drying, ventilation and avoiding the sun.
Bottle warmer machine.
Three-stage spray thermos.
Cryogenic bottles (filling temperature 4-7 ℃) form condensation on the outer surface of the bottle at room temperature (especially in summer), which affects the subsequent labeling and packaging operation.
Last rinse with soft water-make the heated bottle dry without water marks.
The spray water is all from RO watertreatment system, and the external medium is used for heat exchange treatment.
That’s all for today. If you still have a lot of questions after reading above tips, then leave the questions to Festa. We have a professional team of engineers to design and manufacture the complete CSD filling machines and carbonated soft drink filling line for you.
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