百事资料93513英文版.docx

1、百事资料93513英文版 Ingredient Formula Metric Volume Metric WeightCitric acid anhydrous 5.110 KGAscorbic acid 1.363 KGSodium citrate 0.341 KGH D orange juice 17M14HDO46.620 LT 61.270 KGMandarin juice 2.935 LT3.747 KGBeta carotene 10%CWS0.054 KG95752 GENU pectin type JMJ1.022 KGCarboxyemthylcellulose 1.703

2、KGCloud component 58339*03*03L58339*03*03L 0.707 LT0.749 KGOrange ice 93513*0393531*033.785 LT3.817 KGOrange flavor 94616*0394616*033.407 LT3.091 KGART.honeysuckle flavor 94619*0194619*010.250 LT0.259 KGSucrose granulated 306.600 KGTreated water (Calculated) 3,155.000 LT 3,534.9 KGFinished Beverage

3、Yield 3,406.8 LT3,534.9 KG TREATED WATER INSTRUCTIONS:Theated Water Standard sample point is the exit from the final treatment step in the water treament process prior to any components being added.Treated Water Group: BThis product requires Group B for prodution of beverge.Water must have TDS500mg/

4、L and Total Alkalinity 200 mg/L and Total Hardness 150 mg/L.Refer to Ingredient Specification 17P45BTR for complete specification.SANITATION INSTRUCTIONS :This product is considered to be PUNGENT and requires the following additional steps upon completion of filling and before the applicable CIP pro

5、tocol carryover into next product:-Minimum 10 minutes (typically 15-20 minutes )treated water flush without recirculation of on syrp tanks and associated batching equipment at ambient tempreture ,a maximum of 95F (35C).-Minimum 5 minutes (typically 10-15 minutes )trestde water flush without recircul

6、ation of syrup lines and all beverage processing equipment (blender through filler )at ambient temperature ,a maximum of 95F (35C ).These are minimum requirements, actual procedures are equipment and design dependent. Efficiency of cleaning and flushing must be confirmed by taste, odor and appearanc

7、e analysis of flushed water samples from filling valves and syrup tanks.For juices: An approved 3-step CIP must be performed on bathing equipment at least once every 24 Hour(s).For Gatorade/Propel: An approved 5-step CIP must be performed on batching equipment at least once every 48 Hour(s).For all:

8、 An approved 5-step CIP/SIP must be performed on pasteurizer and post pasteurizer equipment as per the details given in PI NCB Quality Tool at the following frequency : -at least once every 48 Hour(s) for hot filled and chilled process. -at least once every 72 Hour(s) for aseptic carton process. -at

9、 least once every 96 Hour(s) for aseptic PET process.SPECIAL INSTRUCTIONS:This product is considered a pungent flavorl. Refer to SANITATION INSTRUCTIONS for carryover prevention procedures.SPECIAL INSTRUCTIONS:Ensure that the corrcet quantities of all concentrate ingredients are cerifide placed in t

10、he syrup room prior to production.The amout of TREA WATER shown on page 1 is the total amount of TREATED WATER. A portion of the total is used for rinsing containers and/or dissolving ingredients as indicated in the follwing Processing Instructions.The as is Brix applies only to fresh beverage. Due

11、to inversion during beverage aging, the Brix just prior to filling may be higher. See Beverage Standards page for specifications.Verify change-over procedures though sensory testing of rinse water.Add dry material(s) at a rate to facilitate dissolution.This formula requires homogenization for bevera

12、ge stability.This formula requires high shear mixing to dissolve ingredients.Do not over agitate or entrain air. Eatrainde air may contribute to fomaing during filling.H D ORANGE JUICE 17M14HDO must be stored between -5F(-21C)deg. To -1F(-18C)deg.Store MANARIN JUICE within a recommended temperature

13、range of 35-70F(2-21C)deg. Avoid higher tempertures to assure optimum quality of flavor. DO NOT FREEZE.Store CLOUD COMPONENT 58339*03*03L within a recommended tempreture range of 35-70F(2-21C)deg. Aviod higher tempretures to assure optimum quality of flavor. DO NOT FREEZE.Store ORANGE ICE 93513*03 w

14、ithin a recommended tempreture range range of 35-70F(2-21C)deg. Aviod higher tempretures to assure optimum quality of flavor. DO NOT FREEZE.Store ORANGE FLAVOR 94616*03 within a recommended tempreture range of 35-70F(2-21C)deg. Aviod higher tempretures to assure optimum quality of flavor. DO NOT FRE

15、EZE.Store ART.HONEYSUCKLE FLAVOR 94619*01 within a recommended tempreture range of 35-70F(2-21C)deg. Aviod higher tempretures to assure optimum quality of flavor. DO NOT FREEZE.Finished Beverage must not be Thermally Processed and Packaged if the PH is not within specification.Variation in product o

16、f PH can have significant microbiological impact.SPECIAL INSTRUCTIONS:Refer to the PI Non Carbonated Beverage Quality Tool for specific finished product and handing conditions.Do not store product under direct light or exposed to sunlight or at tempreturea above 90F(32C).Maxium hold time in Beverage

17、 Tank 12 Hour(s) between 32-41F(-5C)deg.Maxium hold time in Beverage Tank 8 Hour(s) between 41-55F(5-13C)deg.Maxium hold time in Beverage Tank 6 Hour(s) between 55-66F(13-19C)deg.Maxium hold time in Beverage Tank 4 Hour(s) between 66-73F(19-23C)deg.Maxium hold time in Beverage Tank 2 Hour(s) between

18、 73-81F(23-27C)deg.If foaming does occur, Antifoam may be added to this formula. Regulatory review of the permitted level of antifoam for each cuntry muse be completed prior to production. Contact BU Quality Services Technical Support to requst Antifoam for this product.General Instructions:Follow o

19、rder of addition specified below.Dissolution water quantities shown are the minimum amount necessary to dissolve or disperse syrup ingredients.Ensure each ingredient is completely dissolved/mixed prior to adding the next ingredient.Rinse containers well to ensure full addition of liquid components.P

20、rocessing Instructions Ingredient Addition/Action Steps Processing ConcernsAdd 224.000LT.(223.400 KG.) of Treated Water at 55-120F(13-19C) into Sugar Dissolution Tank. Begin Agitation. Dissolve 306.600KG.of SUCROSE GRANULATED into Sugar Dissonlution Tank. Agitate until mixed. Check brix, taste, odor

21、 and appearance of the Smipe Syrup. Refer to PBI Sugar Quality Tool for test procedures. Transfer Simple Syrup from Sugar Dissolution Tank throngh Filter (30 microns or less) to Beverage Tank. Begin Agitation. Add 76.000 LT.(75.790 KG.) of Treated Water at 55-90F(13-32C) into Small Dissolution Tank.

22、 Begin Agitation. Dissolve 5.110 KG. of CITRIC ACID ANHYDROUS into Small Dissolution Tank. Dissolve 1.363 KG. Of ASCORBIC ACID into Small Dissolution Tank. Treated WaterBegin AgitationSUCROSE GRANULATEDAgitate Test SyrupTransferBegin Agitation Dissolution #1Treated WaterBegin AgitationCITRIC ACIDANH

23、YDROUSASCORBIC ACIDThe simple syrup specification is used to standardize water calculations for documentation purposes. Ensure Simple Syrup is in specification. If not, in-plant sugar treatment is required. 日=Ingredients pre-dissolve together but in sequence.See Next PageGeneral Instructions:Follow

24、order of addition specified below.Dissolution water quantities shown are the minimum amount necessary to dissolve or disperse syrup ingredients.Ensure each ingredient is completely dissolved/mixed prior to adding the next ingredient.Rinse containers well to ensure full addition of liquid components.

25、Processing Instructions Ingredient Addition/Action Steps Processing ConcernsContinued from Previous Page-Last ingredient added: ASCORBIC ACIDDissolve 0.341 KG of SODIUM CITRATE into Small Dissolution Tank. Agitate until mixed. Transfer contents of Small Dissolution Tank to Beverage Tank. Risen Small

26、 Dissolution Tank and Transfer Lines with 20.000 LT.(19.940 KG.) of Treated Water. Transfer to Beverage Tank. Agitate until mixed. Add 46.620 LT.(61.270 KG) of H D ORANGE JUICE 17M14HDO to Beverage Tank. Flush lines with 42.000 LT. (41.880 KG.) of Treated Water into Beverage Tank. Add 2.935 LT.(3.74

27、7KG.) of MANDARIN JUICE to Beverage Tank. Rinse MANFARIN JUICE container with 4.000 LT.(3.989KG.) of Treated Water and transfer into Beverage Tank. Agitate. Add 40.000 LT.(39.890KG.) of Treated Water at 90-104F(32-48C) into Small Dissolution Tank. SODIUM CITRATEAfitateTransferRinseAgitateH D ORANGE

28、JUICE 17M14HDOFlushMANDARIN JUICERinseAgitateDissoluton #2Treated Water Visually inspect containers /or tanks to ensure complete rinsing. Visually inspect containers /or tanks to ensure complete rinsing. 日=Ingredients pre-dissolve together See Next Page but in sequence. General Instructions:Follow o

29、rder of addition specified below.Dissolution water quantities shown are the minimum amount necessary to dissolve or disperse syrup ingredients.Ensure each ingredient is completely dissolved/mixed prior to adding the next ingredient.Rinse containers well to ensure full addition of liquid components.P

30、rocessing Instructions Ingredient Addition/Action Steps Processing ConcernsContinued from Previous Page-Last ingredient added: MANDARIN JUICEBegin Agitation. Dissolve 0.054 KG. of BETA CAROTENE 10%CWS into Small Dissolution Tank. Agitate until mixed. Transfer contents of Dissolution Tank to Beverage

31、 Tank. Rinse Small Dissolution Tank and Transfer Lines with 20.000 LT.(19.940KG.) of Treated Water. Transfer to Beverage Tank. Agitate until mixed. Add 120.000 LT.(119.700 KG.) of Treated Water at 55-120F(13-49C) into Small Dissolution Tank. Begin Agitation with High Shear Mixer. Dissolve 1.022 KG. of GENU pectin type JMJ into Small Dissolution Tank. 日=Ingredients pre-dissolve toget