Hygiene of liquid beverage production

作者：admin  点击次数：116  发布时间：2025-06-20

In the production of liquid beverages, the hygiene of raw materials, equipment, packaging containers and workshops must be well maintained, and the sterilization process must be controlled at the same time.
1. Hygiene of raw materials
The raw materials before production must be strictly inspected and meet the requirements of raw and auxiliary materials for beverage production. Water is the main component of liquid beverages, and its quality directly affects the quality and flavor of the product. Water treatment is an important process in beverage production and an important technical measure for beverage production hygiene, including the removal of suspended impurities and soluble impurities. Activated carbon adsorption and sand filter rod filtration are commonly used to remove suspended impurities. Activated carbon can adsorb foreign matter, chloride ions, chloroform and certain organic matter, but cannot absorb metal ions and does not change the hardness of water; the commonly used better methods for removing soluble impurities are electrodialysis and reverse osmosis. The lower the conductivity, the fewer impurities and the higher the purity of the water. In addition to meeting the sanitary standards for drinking water, production water should also meet the standards for beverage water; mineral water must meet the national standards for drinking natural mineral water. The purity of carbon dioxide treated by the carbon dioxide purification system should be greater than 99.5%, without abnormal odor and odor, the aqueous solution is slightly acidic, and does not contain impurities such as sulfur dioxide, hydrogen, ammonia, and mineral oil. All kinds of fruit and vegetable raw materials must be fresh, normal in flavor, free of pests and diseases, rot, and deterioration. All kinds of fruit and vegetable juices must have normal flavor and no deterioration, and their pesticide residues and food additives must meet the relevant health standards. Milk, sugar and other raw materials should meet the health standards of their respective countries; food additives must be edible-grade food additives permitted by the state and produced by designated factories, and they should meet the health standards of food additives. 2. Packaging container hygiene Beverage packaging materials and containers must comply with the relevant provisions of the Food Safety Law, and sales packaging containers must meet the beverage packaging standards. Packaging containers must be strictly inspected before use, and unqualified containers must not be used. All kinds of packaging containers must be disinfected and cleaned before use. After disinfection and cleaning, the recycled packaging containers must be sampled for bacteria and coliform bacteria. The number of bacteria in the cleaned empty bottles (or other containers) must not exceed 50/bottle (can), and coliform bacteria must not be detected. The factory should formulate a process specification for bottle washing, specify the alkalinity, concentration, temperature and bottle soaking time, and conduct regular inspections and tests. Empty bottle turnover boxes must also be cleaned frequently.
3. Prevent cross contamination The production operation room should be separated from the ingredient room to prevent mutual contamination. When production operators change jobs and may cause product contamination, they must change their work clothes, shoes, and hats, wash their hands, and disinfect to prevent cross contamination. The operation room should be separated from the passage to prevent outsiders from bringing contaminants into the workshop.
4. Syrup preparation
Strict control of sanitary conditions must be implemented when preparing syrup. From ingredient preparation to storage, each process must strictly prevent contamination. Mechanical methods should be used when mixing syrup. The prepared syrup must be used up as soon as possible. Deteriorated and unqualified syrup must not be used. The remaining syrup must be completely discharged from the pipeline and mixer, and the pipeline and mixer must be cleaned and disinfected in time.
5. Filling and sterilization
Beverage production equipment, tools and containers must meet hygiene requirements. Before production, all contact with beverages must be thoroughly disinfected and cleaned. Dust-proof facilities must be available from syrup preparation to filling. Beverage production should use automatic or mechanical filling and capping. If manual capping is used, it must be strictly disinfected. After stopping filling, all equipment, pipelines and storage tanks that come into contact with beverages must be disinfected and cleaned. Syrup spilled on the filling machine and the ground should be cleaned in time to avoid microbial growth and contamination of beverages. Beverages after filling and capping should be sterilized in time according to the sterilization process regulations.
6. Inspection
According to national standards, the technical indicators in the product standards must be inspected or sampled. For example, after the production process of carbonated beverages is stable, sensory indicators, soluble peripheral substances, total acid, carbon dioxide content, and microbial indicators are mandatory inspection items. The visual acuity of the bottle inspectors in the factory must be above 1.0 in both eyes, and they must not have color self-symptoms.
The illumination of the bottle inspection light source must be greater than 1000x. Indirect or weakened fluorescent lamps should be used to inspect empty bottles, and stronger incandescent indirect lamps should be used to inspect finished products. After filling, the appearance, filling volume, container condition, and tightness of the cap must be inspected one by one. 7. Sanitation of finished product storage and transportation
During storage and transportation, beverages must be protected from exposure to the sun and rain. It is strictly forbidden to mix and transport with toxic or odorous items. The means of transportation must be clean and hygienic. They should be handled with care and collision is strictly prohibited. Beverages should be stored in a cool, dry, and ventilated warehouse and must not be piled in the open air. The quality of beverages should be checked regularly during storage to ensure the safety of the finished product.