The production process of lily-based beverage involves a series of well-defined steps, starting from raw material selection to final packaging and storage. The overall flow includes: selection, stripping, cleaning, draining, weighing, beating, pretreatment, refining, coarse filtration, static precipitation, absorption of clear liquid, batching, fine filtration, high-pressure homogenization, degassing, filling and sealing, followed by sterilization, inspection, labeling, and storage.
Key operational points are as follows:
(1) **Picking and Stripping** – Fresh lilies are carefully selected and stripped of any damaged parts, stems, or impurities to ensure quality.
(2) **Washing** – The cleaned lily pieces are placed in a washing tank, where they are rinsed thoroughly with water to remove dirt and sediment. Afterward, the lilies are drained and weighed for further processing.
(3) **Crushing** – The lily pieces are fed into a pulper for crushing. No additional water is typically added during this stage to maintain the consistency of the slurry.
(4) **Pretreatment** – Due to the tendency of lily pulp to oxidize and brown easily, 0.2% vitamin C (Vc) and 0.1% citric acid are added to the slurry to prevent discoloration and preserve the product's quality.
(5) **Refining** – To improve yield and extract more lily sap, the crushed pulp is re-ground. Water is added in a ratio of 1:2, and the soluble content in the resulting liquid is usually around 1%.
(6) **Coarse Filtration** – The slurry is passed through a 60-mesh nylon filter cloth. The filtrate is then left to settle in a sedimentation tank for about 12 hours to clarify naturally.
(7) **Batching** – A sugar solution (6%) and a small amount of carboxymethyl cellulose (CMC, 0.1%) are mixed with the clear supernatant from the sedimentation tank. This step ensures the desired flavor and texture meet the required standards.
(8) **Fine Filtration and Homogenization** – After being filtered through an 180-mesh filter, the mixture is sent to a high-pressure homogenizer at approximately 18 MPa. Simultaneously, a degasser is used to remove air bubbles under a vacuum of at least 600 mmHg.
(9) **Filling and Sealing** – The homogenized and degassed liquid is pumped into a filling machine. The cans are sealed under vacuum conditions, with a minimum vacuum level of 380 mmHg to ensure airtight closure.
(10) **Sterilization** – The filled cans are sterilized using a horizontal autoclave at 121°C and 0.15 MPa steam pressure for 10 minutes. Afterward, they are cooled with cold water to around 70°C.
(11) **Inspection, Labeling, and Storage** – Once sterilized, the cans are dried and stored in an insulated area for five days. They are inspected for leaks, swelling, and proper filling before being labeled with production dates, repacked, and moved to storage.
This detailed process ensures the final product is safe, flavorful, and meets all quality control standards throughout the entire production cycle.
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