Hot-filled juices are a popular category of beverages, including products like almond milk, Huiyuan juice, and orange juice. These drinks are known for their natural authenticity, independent of artificial flavoring, and are rich in plant-based proteins, essential minerals, and vitamins, offering high nutritional value. They have gained widespread popularity among domestic consumers due to their healthy profile and great taste.
Maintaining consistent flavor and original taste throughout the production process is crucial for food and beverage companies. To ensure product quality and stability, advanced analytical tools such as ATAGO online refractometers, automatic digital refractometers, and digital display saccharometers play a vital role in monitoring intermediate products and final quality checks.
The hot filling process involves precise control over sugar content and acidity levels to preserve the intended flavor and ensure consistency across batches. This is especially important in maintaining the desired taste profile of the final product.
ATAGO RX-5000i, a desktop digital refractometer, is widely used in the food and beverage industry, with a large global customer base. It is commonly employed in beverage processing and finished product quality control, where Brix measurements help monitor sugar concentration. The same device is also used in quality assurance processes, ensuring that each batch meets the required standards.
ATAGO's online refractometer is ideal for use during dilution, mixing, and concentration monitoring stages. It can also be used to track moisture content and mixing ratios in real time, helping to maintain product quality. Additionally, it supports online cleaning process monitoring, which enhances efficiency and reduces waste.
PRM-100α is another key tool used in this field. It helps measure and control the balance between sugar and acid, ensuring that the final product delivers the expected flavor and sensory experience.
Below is a reference table showing the typical sugar content, acidity, and fragrance dosage for various beverages:
| Name | Sugar Content (%) | Citric Acid (g/L) | Fragrance Reference Dosage (g/L) |
|----------|-------------------|-------------------|----------------------------------|
| Apple | 9–12 | 1 | 0.75–1.5 |
| Banana | 11–12 | 0.15–0.25 | 0.75–1.5 |
| Grape | 11–14 | 1 | 0.75–1.5 |
| Coke | 11–12 | 0.9–1 | 0.75–1.5 |
| Lemon | 9–12 | 1.25–3.1 | 0.75–1.5 |
| Orange | 10–14 | 1.25 | 0.75–1.5 |
| Mango | 11–14 | 0.425–1.55 | 0.75–1.5 |
| Glass | 10–14 | 1.25–1.55 | 0.75–1.5 |
| Strawberry | 10–14 | 0.425–1.75 | 0.75–1.5 |
Here is another reference table showing the Brix, acidity, and sugar-to-acid ratio for different fruit beverages:
| Name | Brix | Acidity (g/L) | Sugar/Acid Ratio |
|------------|------|---------------|------------------|
| Orange | 8–14 | 0.11–0.14 | 100–130 |
| Pineapple | 9–14 | 0.13–0.16 | 80–110 |
| Lemon | 8–13 | 0.13–0.3 | 80–110 |
| Pear | 9–14 | 0.07–0.15 | 150–200 |
In addition to these, juice production lines typically produce a variety of natural juices, juice drinks, fruit juice beverages, and concentrated fruit drinks. Fruit materials are often pre-treated through the production line, and the balance between sweetness and acidity is carefully adjusted to achieve the desired flavor profile.
Sweetness is measured based on total sugar content, while acidity is calculated using citric acid equivalents. The sugar-to-acid ratio is an essential indicator in determining the overall taste and quality of the beverage.
Citrus growers frequently measure the sweetness of fruits daily, and they begin harvesting once the fruit reaches the optimal ripeness level. After picking, the fruits are stored in warehouses where both sweetness and acidity are closely monitored until the desired delivery standards are met.
For more information on how ATAGO instruments can support your beverage production, visit the official website: [ATAGO (Ai Tuo)](http://www.atago.com).
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