خط إنتاج الشاي المعبأة في زجاجات

Use the tea extraction system to mix tea leaves with hot water in proportion and extract the essence of tea soup at a set time and temperature. Control parameters: extraction time, temperature (usually 80℃ to 90℃) and water-to-tea ratio.

Mix the tea liquid with other ingredients (such as syrup, عصير, honey) in proportion in the mixing tank. The ingredients need to be stirred evenly during the mixing process, and the sugar content and pH value of the mixture should be tested at the same time.

Use a homogenizer to process the mixture under high pressure to disperse the ingredients evenly, prevent stratification and improve the taste.

Ultra-high temperature sterilization (UHT) of tea. Ultra-high temperature sterilization: The temperature can reach 135℃-150℃, which can sterilize more thoroughly and extend the shelf life.

The hot filling line is used to automatically and quantitatively fill the processed tea beverage into sterilized bottles. The bottles are sealed by a capping machine to ensure that the bottle mouth is free of contamination. The material of the bottle is usually PET, glass or aluminum cans.

The filled bottles are cooled quickly through the cooling tunnel to prevent high temperature from affecting the product flavor and enhance the strength of the bottle. After cooling to room temperature, they enter the next stage.

The bottle body is pasted with a brand label through a labeling machine, and the production date, batch number and other information are marked through an inkjet printer.

Bottled tea is divided into boxes or sealed by automatic packaging machines for easy transportation and sales. Packaging methods include cartons, plastic shrink films, إلخ., which can be selected according to market demand.