The most common products of hot-filled juices include almond milk, Huiyuan juice, and orange juice, among others. These beverages are known for their natural taste, independence from artificial flavoring, and high nutritional value, as they are rich in plant-based protein, essential trace elements, and vitamins. As a result, they are highly favored by domestic consumers. Maintaining consistent taste and preserving the original flavor throughout the production process is crucial for food and beverage companies.
In this process, ATAGO online refractometers, automatic digital refractometers, and digital display saccharometers play a key role in monitoring the quality of intermediate products and ensuring the final product meets standards. These instruments help maintain the desired sugar content and acidity levels, which are vital for flavor stability.
The blending process of hot-filled juices requires precise control of sugar levels and acidity testing to ensure the final product maintains its intended flavor profile. This is where ATAGO RX-5000i, a desktop digital refractometer, comes into play. It is widely used across the food and beverage industry and has the largest user base globally. The device is particularly useful in controlling Brix levels during both processing and finished product inspection.
ATAGO’s online refractometers are also essential for monitoring concentration, moisture, and mixing ratios in various stages, including dilution, mixing, and cleaning processes. Real-time sugar content monitoring on the production line helps avoid inconsistencies in the final product's taste, thus preventing costly errors.
For example, the PRM-100α model is often used to measure sugar content and acidity in different types of beverages. Here is a reference table showing the typical sugar, acid, and fragrance dosages for various fruit juices:
| 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 |
Additionally, here is a reference for the sugar-acid ratio in different 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 |
Juice production lines typically produce natural juices, juice drinks, fruit juice beverages, and concentrated fruit juice drinks. The raw fruits are first processed through the production line, and the balance between sweetness and acidity is carefully controlled. Sweetness is measured based on total sugar content, while acidity is calculated using citric acid equivalent. The sugar-to-acid ratio is an important indicator for flavor balance.
Citrus growers often measure the sweetness of fruits daily and start harvesting once the fruit reaches optimal ripeness. After picking, the fruits are stored in warehouses, and the sweetness and acid balance are continuously monitored until the desired quality level is achieved.
For more detailed product application solutions, please contact ATAGO (Ai Tuo) at their official website: [www.atago.com](http://www.atago.com).
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