A method of producing a package of a drinking liquid containing steam, foam and alcohol

Abstract

This invention discloses a packaging production method for carbonated, foamy, and alcoholic beverage liquids, belonging to the field of beverage packaging technology. The method includes conveying the bottle to a linearly arranged filling machine, first evacuating the bottle to ensure a vacuum level ≤ -0.085 MPa, then first injecting carbon dioxide into the bottle for pressurization; then evacuating the bottle a second time, injecting carbon dioxide a second time for pressurization, and filling the bottle to the nominal capacity, followed by depressurization; the foaming nozzle is perpendicular to the operating table, and the foam is sprayed in a concentrated linear pattern, directly into the center of the bottle neck; when the foam just overflows to the bottle neck, the bottle is quickly capped and sealed. This invention, applied to beverage packaging, solves the technical problems of producing large-sized (≥700mL), carbonated, high-foaming liquids, and can meet the filling requirements of large-capacity beer bottles and high CO2 content products, while ensuring the long-term freshness, sealing, and safety of the product.

Description

Technical Field

[0001] This invention belongs to the field of beverage packaging technology, and in particular relates to a packaging production method for beverage liquids containing carbon dioxide, foam and alcohol. Background Technology

[0002] Conventional beer production lines primarily use small-capacity, short-tube filling, with capping methods mainly including crown caps and pull-tab caps. Specifically, beer bottles undergo washing processes such as alkali immersion and spraying, followed by immersion and spraying with clean water. Filling then employs short-tube filling with two or three vacuum cycles. However, this packaging method cannot handle extra-large bottles, and the use of crown caps or pull-tab caps limits long-term shelf life.

[0003] Chinese patent CN115246624A discloses a beer bottling method and system, comprising the following steps: S1, conveying the beer bottle to the bottom of the bottling machine and positioning it; S2, injecting carbon dioxide into the bottle for the first time; S3, evacuating the bottle for the first time; S4, injecting carbon dioxide into the bottle for the second time; S5, evacuating the bottle for the second time; S6, injecting carbon dioxide into the bottle for the third time to prepare for pressure; S7, filling the bottle and moving the filled bottle to the capping position; S8, injecting carbon dioxide into the cap and pressing the cap onto the bottle. This method ensures that almost no air is injected into the beer bottle during the bottling process, improving the beer's shelf life and maintaining its freshness.

[0004] However, when the CO2 content in the drinking liquid is high, there are problems such as instability during filling and high foam affecting the filling liquid level. In order to solve the above problems, it is necessary to adjust the vacuuming time, pressure preparation time and pressure release time during filling. However, the above beer filling system is a rotary filling system, which needs to rotate continuously. Therefore, the time can only be adjusted by adding or removing workstations, which cannot meet the requirements for producing large-sized beer bottles (700mL and above). Summary of the Invention

[0005] In view of the shortcomings of the existing technology, the main problem to be solved by the present invention is to overcome the technical problems of producing large-sized (≥700mL), carbonated, and high-foaming liquids. The present invention proposes a packaging production method for carbonated, foaming, and alcoholic drinking liquids that can meet the filling requirements of large-sized beer bottles and high CO2 content products, while ensuring the freshness, airtightness, and safety of the products for long-term preservation.

[0006] To solve the technical problem, the technical solution adopted by this invention is as follows:

[0007] This invention provides a packaging production method for beverage liquids containing carbonated, foamy, and alcoholic substances, including a filling step and a capping step. The filling step includes: conveying the bottle to a linearly arranged filling machine; firstly evacuating the bottle to ensure a vacuum degree ≤ -0.085 MPa; then firstly injecting carbon dioxide into the bottle to prepare pressure at 1-5 bar; then, evacuating the bottle a second time to a vacuum degree ≤ -0.085 MPa; secondly injecting carbon dioxide to prepare pressure at 1-5 bar; and then filling the bottle to the nominal volume. After filling, the pressure is released four times. 1-2.0s, three stabilizations 1-10s; the capping process includes: the foam nozzle is perpendicular to the operating table, the foam spray pattern is a concentrated line, spraying into the center of the bottle mouth, when the foam just overflows to the bottle mouth, the cap is quickly pressed and sealed, the beer bottle is transported to the bottom of the corking machine, the bottle support cylinder is raised, the beer bottle mouth is positioned at the compression clamp, and the cork slides down the slide from the cork feeding plate to the compression clamp, the compression clamp compresses the cork body to a size smaller than the inner diameter of the bottle mouth, and the corking pin pushes the cork into the bottle mouth, the cork insertion depth is 30%-70% of the cork body length.

[0008] Preferably, the capping step further includes: adjusting the center of the bottle neck and the center of the compression jaws of the corking machine to be on the same vertical line when corking.

[0009] Preferably, the capping step also includes: a blower is provided at the cork compression module, and each bottle is blown at the blower before corking.

[0010] Preferably, it also includes a rinsing step before the filling step, the rinsing step including:

[0011] First, rinse the bottle with sodium hypochlorite solution for 0-10 seconds at a pressure of 0.05-0.20 MPa, then rinse with sterile water for 0-10 seconds at a pressure of 0.05-0.20 MPa.

[0012] Preferably, the process also includes a wire-tying step after the capping step. The wire-tying step includes: after corking, the bottle is transported to the wire-tying machine to ensure that the wire buckle cap and the cork are aligned and then tied.

[0013] Preferably, the wire is tied 3-8 times, the wire buckle tilt angle is <45 degrees, and the distance between the wire buckle and the plug is ≤5mm.

[0014] Preferably, the capping step is performed using high-temperature deionized water.

[0015] Preferably, the filling process specifically includes conveying the bottle to the filling machine arranged in a straight line, drawing a vacuum into the bottle for 1-2 seconds to ensure a vacuum degree ≤ -0.085 MPa, then injecting carbon dioxide into the bottle for 1-3 seconds to prepare pressure; then drawing a vacuum into the bottle for 1-2 seconds, injecting carbon dioxide for 1-3 seconds to prepare pressure, and then filling the bottle. After filling the nominal capacity, the pressure is released four times for 0.1-2.0 seconds and stabilized three times for 1-10 seconds.

[0016] First, rinse the bottle with sodium hypochlorite solution for 0-10 seconds at a pressure of 0.05-0.20 MPa, then rinse with sterile water for 0-10 seconds at a pressure of 0.05-0.20 MPa.

[0017] Preferably, the volume of the wine in the bottle is not less than 700 mL.

[0018] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0019] This invention provides a packaging production method for beverage liquids containing carbon dioxide, foam, and alcohol. It adopts a linear filling process, which facilitates the adjustment of vacuuming time, pressure preparation time, and pressure release time during the filling process. This avoids the problems of unstable filling when the liquid CO2 content is high and high foam will affect the filling liquid level. It can meet the filling requirements of large-capacity beer bottles and products with high CO2 content. Detailed Implementation

[0020] The technical solutions in specific embodiments of the present invention will be described in detail and completely below. Obviously, the described embodiments are only some specific implementations of the overall technical solution of the present invention, and not all implementations. Based on the overall concept of the present invention, all other embodiments obtained by those skilled in the art fall within the protection scope of the present invention.

[0021] This invention provides a packaging production method for beverage liquids containing carbonated, foamy, and alcoholic substances. The method is characterized by including a filling step and a capping step. The filling step includes: conveying the bottle to a linearly arranged filling machine; firstly evacuating the bottle to ensure a vacuum degree ≤ -0.085 MPa; then first injecting carbon dioxide into the bottle to prepare pressure at 1-5 MPa; then, secondly evacuating the bottle to a vacuum degree ≤ -0.085 MPa; secondly injecting carbon dioxide to prepare pressure at 1-5 bar; and then filling the bottle. After filling the nominal volume, the pressure is released four times by 0.1-2.0 bar. The process involves three stabilization cycles of 1-10 seconds each. The capping process includes: the foam nozzle is perpendicular to the worktable, the foam is sprayed in a concentrated linear pattern, and the foam is injected into the center of the bottle neck. When the foam just reaches the bottle neck, the cap is quickly pressed to seal. The beer bottle is then conveyed to the bottom of the corking machine, the bottle support cylinder is raised, and the bottle neck is positioned at the compression clamp. Simultaneously, the cork slides down the slide from the cork feeding disc to the compression clamp. The compression clamp compresses the cork to a size smaller than the inner diameter of the bottle neck, and the corking pin pushes the cork into the bottle neck. The cork insertion depth is 30%-70% of the cork length (this ensures a tight seal while allowing for easy opening). This packaging production method uses a linear filling process, which facilitates adjustment of the vacuuming time, pressure preparation time, and pressure release time during filling. It avoids instability during filling when the liquid CO2 content is high, and the problem of high foam affecting the filling level, thus meeting the filling requirements of large-capacity beer bottles and products with high CO2 content. It should be noted that if the CO2 content in the liquid is high, the filling process becomes unstable. Furthermore, high foam levels can affect the filling liquid level. Therefore, the adjustment range for vacuuming time, pressure preparation time, and pressure release time in existing rotary filling systems is limited (it can be extended or shortened, but rotary filling requires continuous rotation, so the time can only be adjusted by adding or removing workstations, resulting in very limited adjustment). This is difficult to control. This invention changes the filling method to a linear process, allowing for individual adjustment of the above parameters and ensuring the stability of the filling process. The filling steps specifically limit two vacuuming processes and the use of carbon dioxide for pressure preparation, while also limiting the vacuum level. This is to reduce the oxygen content in the bottle, minimizing the flavor impact of oxygen and ensuring the taste and flavor of the wine. This application effectively prevents quality defects during the capping process by limiting the capping steps. Specifically, the cork manager enters the conveyor chute, where the compression module compresses the cork and inserts it into the bottle neck. After rinsing with water (rinsing the wine at the bottle neck), the cork enters the cork tying machine.

[0022] In a preferred embodiment, the capping step further includes: aligning the center of the bottle neck with the center of the corking machine's compression jaws on a vertical line during corking. If the two deviate too much, the cork may be "bitten" by the bottle neck, causing debris to fall into the bottle. In a preferred embodiment, the capping step is performed using high-temperature plasma water.

[0023] In a preferred embodiment, the capping step further includes: a blower is provided at the cork compression module, and each bottle is blown at the blower before corking to prevent residual wood chips from falling into the bottle.

[0024] In a preferred embodiment, the process further includes a rinsing step before the filling step. The rinsing step comprises: first rinsing the bottle with a sodium hypochlorite solution for 0-10 seconds at a pressure of 0.05-0.20 MPa; then rinsing with sterile water for 0-10 seconds at a pressure of 0.05-0.20 MPa. The rinsing step is primarily to ensure the beer bottle is clean and free of foreign matter, and to guarantee that the microbial content inside the bottle meets the required standards.

[0025] In a preferred embodiment, the process further includes a wire-tying step after the capping step. This step includes: after corking, the bottle is fed to a wire-tying machine to ensure the wire buckle on the cap is aligned with the cork, and then the wire is tied. In a preferred embodiment, the wire is tied 3-8 times, the wire buckle's tilt angle is <45 degrees, and the distance between the wire buckle and the cork is ≤5mm.

[0026] In a preferred embodiment, the filling step specifically includes conveying the bottle to a linearly arranged filling machine, first evacuating the bottle for 1-2 seconds to ensure a vacuum degree ≤ -0.085 MPa, then first injecting carbon dioxide into the bottle for 1-3 seconds to prepare pressure; then, evacuating the bottle a second time for 1-2 seconds, and secondly injecting carbon dioxide for 1-3 seconds to prepare pressure, followed by filling. After filling the nominal capacity, the pressure is released four times for 0.1-2.0 seconds and stabilized three times for 1-10 seconds.

[0027] In a preferred embodiment, the rinsing step specifically includes: first rinsing the bottle with sodium hypochlorite solution for 0-10 seconds at a rinsing pressure of 0.05-0.20 MPa, and then rinsing with sterile water for 0-10 seconds at a rinsing pressure of 0.05-0.20 MPa.

[0028] In a preferred embodiment, the volume of the liquid in the bottle is not less than 700 mL, the carbon dioxide content is ≥0.65%, and the alcohol content is ≥10% vol. This type of liquid contains protein and has a high carbon dioxide content. If not properly controlled during large-volume bottling, it can easily lead to liquid instability, foaming, and other phenomena, making quantitative bottling impossible.

[0029] To provide a clearer and more detailed description of the packaging production method for a beverage containing carbon dioxide, foam, and alcohol provided by the embodiments of the present invention, specific embodiments will be described below.

[0030] Example 1

[0031] 1.5L bottle production

[0032] First, rinse the bottle with sodium hypochlorite solution for 4-7 seconds at a pressure of 0.10-0.20 MPa, then rinse with sterile water for 7-10 seconds at a pressure of 0.10-0.20 MPa. The bottle is then conveyed to the linear filling machine. A vacuum is first drawn into the bottle to ensure a vacuum level ≤ -0.085 MPa. Then, carbon dioxide is injected into the bottle to prepare pressure at 0.10-0.20 MPa. Next, a second vacuum is drawn into the bottle to a vacuum level ≤ -0.085 MPa, followed by a second injection of carbon dioxide to prepare pressure at 1-3 bar. Filling then begins. After filling to the nominal capacity, the pressure is released four times for 1-2 seconds and stabilized three times for 3-6 seconds. The capping process includes: spray nozzle operation... The platform is vertical, and the foam is sprayed in a concentrated linear pattern, hitting the center of the bottle neck. When the foam just overflows to the bottle neck, it is quickly capped and sealed. The beer bottle is then conveyed to the bottom of the corking machine, where the bottle support cylinder lifts it up, positioning the bottle neck at the compression clamp. Simultaneously, the cork slides down the slide from the cork feeder to the compression clamp, where it is compressed to a size smaller than the inner diameter of the bottle neck. The cork is then driven into the bottle by the corking pin, with the cork inserted to a depth of 40%-60% of its length (this ensures a good seal while allowing for easy opening).

[0033] Example 2

[0034] 700ml bottle production

[0035] First, rinse the bottle with sodium hypochlorite solution for 1-5 seconds at a pressure of 0.05-0.15 MPa, then rinse with sterile water for 5-10 seconds at a pressure of 0.05-0.15 MPa. The bottle is then conveyed to the linearly arranged filling machine. A vacuum is first drawn into the bottle to ensure a vacuum degree ≤ -0.085 MPa. Then, carbon dioxide is injected into the bottle for the first time to prepare pressure at 0.05-0.15 MPa. Next, a second vacuum is drawn into the bottle to a vacuum degree ≤ -0.085 MPa, followed by a second injection of carbon dioxide for 1-3 bar. Filling then begins. After filling to the nominal capacity, the pressure is released four times for 1-2 seconds and stabilized three times for 1-4 seconds. The capping process includes: spray nozzle operation... The platform is vertical, and the foam is sprayed in a concentrated linear pattern, hitting the center of the bottle neck. When the foam just overflows to the bottle neck, it is quickly capped and sealed. The beer bottle is then conveyed to the bottom of the corking machine, where the bottle support cylinder lifts it up, positioning the bottle neck at the compression clamp. Simultaneously, the cork slides down the slide from the cork feeder to the compression clamp, where it is compressed to a size smaller than the inner diameter of the bottle neck. The cork is then driven into the bottle by the corking pin, with the cork inserted to a depth of 40%-60% of its length (this ensures a good seal while allowing for easy opening).

[0036] Example 3

[0037] 815ml bottle production

[0038] First, rinse the bottle with sodium hypochlorite solution for 2-6 seconds at a pressure of 0.05-0.15 MPa, then rinse with sterile water for 5-10 seconds at a pressure of 0.05-0.15 MPa. The bottle is then conveyed to the linear filling machine. A vacuum is first drawn into the bottle to ensure a vacuum level ≤ -0.085 MPa. Then, carbon dioxide is injected into the bottle to prepare pressure at 0.05-0.15 MPa. Next, a second vacuum is drawn into the bottle to a vacuum level ≤ -0.085 MPa, followed by a second injection of carbon dioxide to prepare pressure at 1-3 bar. Filling then begins. After filling to the nominal capacity, the pressure is released four times for 1-2 seconds and stabilized three times for 2-5 seconds. The capping process includes: spray nozzle operation... The platform is vertical, and the foam is sprayed in a concentrated linear pattern, hitting the center of the bottle neck. When the foam just overflows to the bottle neck, it is quickly capped and sealed. The beer bottle is then conveyed to the bottom of the corking machine, where the bottle support cylinder lifts it up, positioning the bottle neck at the compression clamp. Simultaneously, the cork slides down the slide from the cork feeder to the compression clamp, where it is compressed to a size smaller than the inner diameter of the bottle neck. The cork is then driven into the bottle by the corking pin, with the cork inserted to a depth of 40%-60% of its length (this ensures a good seal while allowing for easy opening).

Claims

1. A method for packaging and producing a beverage liquid containing carbon dioxide, foam, and alcohol, characterized in that, include: The filling process includes conveying the bottles to the linearly arranged filling machines, drawing a vacuum into the bottles for the first time to ensure a vacuum level of ≤-0.085 MPa, then injecting carbon dioxide into the bottles for the first time to prepare pressure of 1-5 bar; then drawing a vacuum into the bottles for the second time to a vacuum level of ≤-0.085 MPa, injecting carbon dioxide for the second time to prepare pressure of 1-5 bar, and then filling the bottles. After filling the nominal capacity, the bottles are depressurized four times and stabilized three times. The capping process includes positioning the foam nozzle perpendicular to the worktable, spraying the foam in a concentrated, linear pattern, and aiming it at the center of the bottle neck. As the foam just reaches the bottle neck, the cap is quickly pressed to seal. The beer bottle is then conveyed to the bottom of the corking machine, where the bottle-supporting cylinder lifts it, positioning the bottle neck at the compression clamp. Simultaneously, the cork slides down the slide from the cork feeder to the compression clamp, where it is compressed to a size smaller than the inner diameter of the bottle neck. The cork is then driven into the bottle by the corking pin, with the cork inserted to a depth of 30%-70% of its length. The volume of the liquid in the bottle is not less than 700mL, the carbon dioxide content is ≥0.65%, and the alcohol content is ≥10%vol; It also includes a rinsing step before the filling step, which includes: first rinsing the bottle with sodium hypochlorite solution for 0-10 seconds at a rinsing pressure of 0.05-0.20 MPa, and then rinsing with sterile water for 0-10 seconds at a rinsing pressure of 0.05-0.20 MPa; The filling process specifically includes conveying the bottles to the linearly arranged filling machines, first evacuating the bottles for 1-2 seconds to ensure a vacuum level ≤ -0.085 MPa, then first injecting carbon dioxide into the bottles for 1-3 seconds to prepare pressure; then evacuating the bottles a second time for 1-2 seconds, and secondly injecting carbon dioxide for 1-3 seconds to prepare pressure, before filling. After filling to the nominal capacity, the pressure is released four times for 0.1-2.0 seconds and stabilized three times for 1-10 seconds.

2. The packaging production method for a beverage containing carbon dioxide, foam, and alcohol according to claim 1, characterized in that, The capping process also includes aligning the center of the bottle neck with the center of the corking machine's compression jaws during corking.

3. The packaging production method for a beverage containing carbon dioxide, foam, and alcohol according to claim 1, characterized in that, The capping process also includes: a blower is installed at the cork compression module, and each bottle is blew through the blower at the cork compression module before corking.

4. The packaging production method for a beverage containing carbon dioxide, foam, and alcohol according to claim 1, characterized in that, It also includes a wire-tying step after the capping step. The wire-tying step includes: after corking, the bottle is transported to the wire-tying machine to ensure that the wire buckle on the round cap is aligned with the cork and then the wire is tied.

5. The packaging production method for a beverage containing carbon dioxide, foam, and alcohol according to claim 4, characterized in that, When tying the wire, make 3-8 turns, with the wire buckle tilting angle < 45 degrees and the wire buckle near the plug ≤ 5 mm.

6. The packaging production method for a beverage containing carbon dioxide, foam, and alcohol according to claim 1, characterized in that, The capping process is performed using high-temperature plasma water.