4 replies to this topic

[Goaty]

Hello everyone!

I started to develop Ready To Drink coffee, with mill powder. My ambition is to make a shelf stable drink, or drink that need refriger but with long shelf live.

1. What is the necessary heat treatment I should do? I have a continuous pasteurizer machine for HTST, but I dont have a UHT machine.
I understood that I need pasteurize the drink + find product, is that correct?

There is another way to get shelf stable product? E202 can help in some way?
How much acidity I need to target? I saw in some brands that add baking soda, I guess for decrease the acidity?

The packing will be glass, without aseptic filling.

Sorry for the many questions, it's new products for me 😋

[kingstudruler1]

What is mill powder - Milk?   

 

Time, temperature, and shelf life depends on the product.  For instance HTST milk only has a shelf life of 20 days or so.  HTST juice is much longer.   

 

UHT or aespectic is probalby your best choices.  possibly hpp

My advise would be to find a thermal process expert.  

[Goaty]

Hey,
Thanks for your reply.
Correct, I meant milk powder.

I thought to sterilise the final product it Autoclave. I just not sure is I need Do 2 pasteurization (liquid + final product) or can just the final product.
Of course the milk powder currently pasteurize while it produced.

[pHruit]

The challenge you're likely to find with pasteurisation is that the pH of coffee is very likely to be above 4.5, so for a shelf-stable drink you're into a region where there are potentially some significant pathogen considerations - IIRC a lot of shelf stable coffee products use a UHT / aseptic process, or a retort-type approach for cans, both of which will need higher temperatures than you're likely to be working at with a traditional pasteurisation process.

 

I have also seen acidification used to bring the pH down, but there is definitely an organoleptic trade-off here - there will be a noticeable impact on flavour profile. Coffee is naturally somewhat acidic, but adding more acid to drop the pH will affect the taste.

 

Not sure what the purpose of the double pasteurisation would be? Things like C. bot will potentially survive a second pasteurisation just as easily as they'll survive the first one (at least in terms of what you can reasonably validate). If your final thermal process gives adequate control then you'd only need that final process, IMO, unless there is a very specific process reason you want to do a prior pasteurisation step.

 

If this is a relatively different product to your current range, it might be the sort of thing where you'd want to consider partnering with a copacker if shelf-stable is the ultimate goal, unless you want to make an investment in new kit. Will be quite a big investment for e.g. an aseptic tetra setup though...

 

Otherwise I agree with kingstudruler1 - it's the sort of thing where getting expert assistance with your specific product/process is likely to be a very sensible step.

[Goaty]

Thanks for the great information.

 

For now, is just for develop the prodcut and selling in low quantity. Autocalve is best way for me, for samll scale is not costy machine. 

 

I think the best way for me now, is to make the prodcuts (coffee, milk, sugar...). After that packing in glass bottel and use autoclave to get high tempature, and add some citrit acid to get less 4.5 ph (i will check that on the taste profile you talked about).

 

125 C for 3 minute equal to 135 C for 1 minute for sterilization?  Maybe, there is lower tempature with longer time for best sterilization? (I just need to make sure the glass will not explode).

 

Recommended laboratory tests for the product? Is shelf life testing in the laboratory relevant? Counting Microbes? Botulinum toxin?

 

Have great day!

 

 

 

 

 

 

The challenge you're likely to find with pasteurisation is that the pH of coffee is very likely to be above 4.5, so for a shelf-stable drink you're into a region where there are potentially some significant pathogen considerations - IIRC a lot of shelf stable coffee products use a UHT / aseptic process, or a retort-type approach for cans, both of which will need higher temperatures than you're likely to be working at with a traditional pasteurisation process.

 

I have also seen acidification used to bring the pH down, but there is definitely an organoleptic trade-off here - there will be a noticeable impact on flavour profile. Coffee is naturally somewhat acidic, but adding more acid to drop the pH will affect the taste.

 

Not sure what the purpose of the double pasteurisation would be? Things like C. bot will potentially survive a second pasteurisation just as easily as they'll survive the first one (at least in terms of what you can reasonably validate). If your final thermal process gives adequate control then you'd only need that final process, IMO, unless there is a very specific process reason you want to do a prior pasteurisation step.

 

If this is a relatively different product to your current range, it might be the sort of thing where you'd want to consider partnering with a copacker if shelf-stable is the ultimate goal, unless you want to make an investment in new kit. Will be quite a big investment for e.g. an aseptic tetra setup though...

 

Otherwise I agree with kingstudruler1 - it's the sort of thing where getting expert assistance with your specific product/process is likely to be a very sensible step.