Processing Methods and Technical Key Points for Lily Beverage
Process flow: sorting, separating scales → washing → draining, weighing → pulping → pretreatment → refining → coarse filtration, standing for sedimentation → drawing off clear liquid → blending → fine filtration → high-pressure homogenization → degassing → filling → can sealing → high-pressure sterilization → holding → wiping cans → inspection → labeling → warehousing.
Key points of process operation:
(1) Sorting, separating scales: sort the purchased fresh lilies, separate the scales, and remove rotten scales, stem bases and other impurities.
(2) Washing: pour the sorted lily scales into a water tank for washing to remove mud, sand and other impurities, then scoop them out, rinse with clean water, drain, and weigh them.
(3) Crushing: feed the lily scales into a pulping machine. Carry out crushing. Generally no additional water is added.
(4) Pretreatment: during processing, lilies are highly prone to oxidative browning, so 0.2% Vc and 0.1% citric acid need to be added to the slurry for pretreatment to prevent browning.
(5) Refining: because the pulped and crushed lilies are still relatively coarse, refining is required again to make full use of the raw material and increase the yield of lily juice. At this time, the amount of added water is generally controlled within 1:2, and the soluble solids content of the clear liquid is about 1%.
(6) Coarse filtration: filter the slurry with a 60-mesh nylon filter cloth, and let the filtrate stand in a sedimentation tank for about 12 hours so that it clarifies naturally.
(7) Blending: first boil 6% sugar and 0.1% CMC (carboxymethyl cellulose) in water, mix evenly with the upper clear liquid of the lily drawn from the sedimentation tank, and blend until the quality and taste both meet the standard requirements.
(8) Homogenization, degassing: after the blended material passes through 180-mesh fine filtration, feed it into a high-pressure homogenizer, control the homogenization pressure at about 18 MPa, and at the same time turn on the degasser, control the vacuum degree at not less than 600 mmHg, and carry out degassing treatment.
(9) Filling, capping: pump the homogenized and degassed material liquid from the storage tank into a filling machine for filling, and seal the cans under vacuum; during sealing, the vacuum degree is not less than 380 mmHg.
(10) For sterilization, use a horizontal high-pressure sterilizer, with steam pressure of 0.15 MPa, sterilize at 121°C for 10 minutes, cool with cold water to about 70°C, and take out of the vessel.
(11) Inspection, labeling, warehousing: wipe dry the water marks on the sterilized easy-open cans, send them into a holding warehouse for five days and nights, and after inspection confirms there are no leaking cans, flat-sour cans or bulging lids, wipe the cans, label them, stamp on the production date, then pack them into boxes and store them in the warehouse.