home » Treaties » How are carbonated drinks made? Production of soft drinks What is needed for the production of carbonated water.

How are carbonated drinks made? Production of soft drinks What is needed for the production of carbonated water.

Drinking water is the most important and vital product on the planet. Without water, a person can live very little, and dehydration inevitably leads to the death of the body.

In the era of rapid industrial growth, the ecology of our planet is rapidly falling into a deplorable state. Accordingly, the quality of water is also deteriorating.

The sources of clean drinking water used by urban residents are polluted and become hazardous to health. The main solution to this problem can be the production of purified water that will meet all sanitary standards.

Almost half of the country's population now buys drinking water in stores, and this number is growing every day. Therefore, it makes sense to build such a “gold mine” in your region and start producing water that is harmless to human health.

Benefits and features of management

This type of production has undeniable advantages that only encourage the creation of a business:

high payback;
huge and growing demand for clean water;
opportunities to expand production.

Creation successful business read the tips on the link.

Of course, such an enterprise has its drawbacks, but with competent organization cases they do not make any weather.

How to draw up a business plan for the production of drinking water, watch the video:

The main disadvantages can be identified:

a large amount of initial investment for the purchase of expensive equipment;
constant cooperation with the sanitary and epidemiological station, whose task is to control the quality of the produced water.

Starting a Drinking Water Business

The very first step in organizing a business should be to decide on the type of activity. You can produce and sell drinking water yourself, or you can simply supply the products of another company.

If independent extraction is planned, then it is necessary to decide how the water will be extracted and from where. You can drill a personal well, pour water and sell it, or you can take it from the tap and clean it with heavy-duty and modern taps.

private entrepreneur certificate;
permits from the sanitary and epidemiological service and the fire inspection that the equipment meets the required standards;
company charter;
a certificate from the SES that the quality of the produced water meets state requirements;
permission to entrepreneurial activity, for which you will need to provide a lease agreement for equipment and premises, notarized personal data.

Finally, you need to contact the bank and open an account there.

Line for the production of drinking water.

The room for the future workshop should have full access and optimal dimensions. To the building you need to conduct energy, internet and telephone line.

When creating an online store, you need to pay attention to the choice of payment system, the top 6 most reliable systems

It is better if the room is not very old and renovated. Particular attention should be paid to electrical wiring.

The territory must be divided into functional areas: water production, multi-stage purification, bottling, storage. We will also need amenity rooms for workers, where they can have lunch, change clothes, and relax.

Transport for delivery

For fast and timely delivery of drinking bottled water, the client will need vehicle. The most suitable option for this would be a gazelle.

When choosing a car, you should take into account the amount of fuel that it will consume, otherwise the cost item for gasoline may become unprofitable for the entire production.

You can save money on buying a car as follows - submit an advertisement for a driver with the obligatory presence of your own car.

Cleaning and filling equipment

To start production directly, you need to buy or rent equipment:

for bottling;
for cleaning (reagent dosing system and aeration system);
apparatus for the manufacture of containers (bottles), if there is such a plan;
sterile tanks;
semi-automatic bottle capping machine;
ozonator;
labeling machine.

Production technology

Drinking water production technology can be divided into several stages:

drilling a well (or extracting water in another way);
water purification with coal or sand filters;
balancing minerals;
disinfection with ultraviolet rays;
water ozonation;
bottling.

Purification of main water

There is a way to reduce the cost of drinking water production - tap water purification. The fact is that already pre-purified water flows from city taps, which is passed through municipal filter systems.

Technological process for the production of drinking water. Photo: v0da.com

The convenience of main water is that it does not change its chemical composition in a certain season.

Drinking water is divided into two categories according to its quality:

first category or table water;
the highest category.

The second option is the safest for human health and has excellent quality.

The more funds invested in the business and the deeper the penetration of the product on the market, the faster the investment will pay off.

In the country, the normal production volume is 20,000 bottles per month.

In practice, it has been established that with a difference between the cost of buying and selling bottled water of 1-2 dollars, a company must sell from 500 to 1000 bottles per month in order to recoup current expenses.

If the sales level is increased to 2000 bottles, then the initial investment can be returned in 8-12 months.

Drinking water is the basis of human life, so the amount of drinking clean and safe water will only increase every year. This fact only encourages people to produce bottled water and deliver it to the population.

In this business, the main thing is good investments, a well-thought-out organization of the enterprise, and high quality products. As a result, you can get a reliable source of inexhaustible income.

More than 40 types of soft drinks are produced. According to the composition and method of production, the following types of soft drinks are distinguished: carbonated (fruit water), non-carbonated, dry, artificial mineral water.

Carbonated drinks are aqueous solutions saturated with carbon dioxide of a mixture of fruit and berry juices, infusions of citrus fruits, sugar, food acids, dyes and others. constituent parts. In recent years, a number of carbonated drinks with ascorbic acid (vitamin C) have been created.

Non-carbonated drinks are solutions of the same mixtures diluted with carbonated water.

Dry soft drinks are tablets or powders containing sugar and other substances. By dissolving the tablet in a glass of ordinary drinking water, a ready-made drink is obtained. Artificial mineral waters are called water carbonated with carbon dioxide, in which a small amount of mineral salts is dissolved.

Raw materials

The raw materials for the production of soft drinks are water, semi-finished fruit and berry products, sugar, saccharin, food acids, liquid carbon dioxide, aromatic substances, dyes, wines and cognacs, mineral salts.

Water

Water must meet the requirements for drinking water. An important indicator the quality of water in the production of soft drinks is its bacteriological purity: the total number of bacteria in 1 cm 3 is not more than 100, the titer-coli with centralized water supply is not more than 300 cm3, or the coli-index is not more than 3; for local water sources, the titer-coli should be at least 100 cm 3. The hardness of the water should not exceed 1.426 mg-eq / l (4 ° hardness), the maximum allowable is 3.5656 mg-eq / l (10 °). Water with higher hardness needs to be corrected.

Fruit and berry semi-finished products

In the production of soft drinks, fruit juices and extracts are used. Fruit and berry juices (cherry, strawberry, raspberry, apple, strawberry, apricot, etc.) are obtained from berries, stone fruits and pome fruits by pressing and subsequent preservation with alcohol, as for alcoholic beverage production. Fermented juices are also used, which are called fruit drinks. To preserve the juice saturated with carbon dioxide, it is kept under pressure. Such juice is stored for 1.5-2 years without losing any taste or aroma. At 0.7-0.8 MPa, dissolve in every 100 liters of juice 750-800 liters carbon dioxide to keep the content in 100l 1.5 kg of CO 2 .

Fruit and berry extracts are obtained by evaporating juices under vacuum to a density of 1.2-1.3, which corresponds to a solids content of 44-62%. Such juices are obtained by pressing or by diffusion. During storage until boiling, the juices are sulphated.

Sugar

Sugar is used in terms of quality with the same requirements as for liquor production.

Saccharin

Saccharin is an imide of orthosulphobenzoic acid C 7 H 5 NO 3 S - white or slightly yellowish crystalline powder. It is used only in the manufacture of drinks for people with diabetes. It is 450-500 times sweeter than sugar, but has no nutritional value.

Food acids

Food acids are used to give drinks a pleasant taste, most often citric, less often tartaric, lactic, malic and trihydroxyglutaric acids are used. Acids give drinks greater durability and better quench their thirst. Citric, tartaric, malic and trihydroxyglutaric acids are produced in crystalline form, lactic acid - in liquid form of 40% and 70% concentration.

liquid carbonic acid

Liquid carbonic acid gives non-alcoholic beverages a sharp, refreshing (pinching) taste, sparkling and frothiness. At the same time, it serves as a preservative.

aromatic substances

Aromatic substances are used in the form of natural, synthetic essences and infusions. Natural essences are water-alcohol solutions of lemon, orange, tangerine, bergamot and rose essential oils. Synthetic essences are water-alcohol solutions of synthetic fragrances. The composition of synthetic essences includes esters (ethyl acetate, amyl acetate, ethyl valerianate, amyl valerianate) and aromatic substances of other groups (vanillin, coumarin, benzaldehyde, citral, etc.). In the production of some drinks, vanillin or coumarin is used directly. Infusions are obtained by infusing the zest of citrus fruits with a water-alcohol mixture. When insisting, essential oils are extracted, which in citrus fruits are concentrated in the zest. Infusion is done twice. For the first infusion, a water-alcohol mixture with a strength of 80% by volume is used, for the second - with a strength of 75% by volume. in the amount of 2.5 liters per 1 kg of zest. The infusion lasts: the first - 15 s at a temperature of 10 ° C, the second - 20 days.

As dyes, sugar color and eno dye are used.

Grape wines: sherry, port, riesling, aligote, etc. They are used to prepare some soft drinks.

Cognacs: three stars, four and five stars are used for making “anniversary” and “exhibition” drinks.

For the preparation of artificial mineral waters, sodium carbonate, magnesium chloride, and magnesium sulfate are used.

Production of non-alcoholic carbonated drinks

Non-alcoholic carbonated drinks are produced in the following types: carbonated, fruit, natural top quality; carbonated on synthetic essences, carbonated dessert. Carbonated, fruit, natural drinks are aqueous solutions of mixtures of fruit juices or extracts, aromatic substances, food acids, dyes and sugar syrup. Fruit drinks of the highest quality contain up to 11% sugar, 10-14% fruit juices.

Regular quality fruit drinks contain 7-8% sugar and up to 10% fruit juices. Carbonated drinks based on synthetic essences are aqueous solutions of mixtures of synthetic essences, food acids, dyes and sugar syrup. The content of CO 2 in drinks is not less than 0.4% wt.

Carbonated dessert drinks - aqueous solutions of mixtures of grape wine, cognac, fruit juices, citrus infusions.

Non-alcoholic carbonated drinks are poured into glass bottles with a capacity of 0.5 and 0.33 liters and in plastic - 0.5-2 liters.

The production of non-alcoholic beverages includes the following operations: preparation of sugar syrup; preparation of carbonated water; preparation, filtration of blended syrup and bottling of drinks.

Making sugar syrup

The preparation of sugar syrup is carried out in a hot way with a concentration of 60-65% of solids. When preparing sugar syrup with sucrose inversion, the concentration can be increased to 72-75% of solids. For the inversion of sucrose, food acid is introduced into the syrup cooled to 80-90°C. The quality of drinks prepared with invented sugar syrup is higher, it has a milder and more pleasant taste and less harsh sweetness.

The preparation of carbonated water is carried out according to the scheme:

cooling => carbonation => bottling

The process of saturation of water and drinks with carbon dioxide is called saturation. The dissolution of a gas in a liquid is called absorption, which proceeds according to the equation

CO 2 + H 2 O ↔ H 2 CO 3

The lower the water temperature, the more carbon dioxide dissolves in it. With increasing temperature, the solubility of CO 2 decreases, as well as other gases.

The presence of air in water sharply reduces the dissolution of carbon dioxide in it, therefore, before carbonation, water is deaerated, i.e. air removal. Before being fed to the saturator, water is cooled to 4-6 °C and deaeration is carried out by creating a vacuum. Saturation of water with carbon dioxide is carried out at 0.4-0.6 MPa.

Preparation and filtration of blended syrup

The blending syrup is prepared and filtered in a closed mixer (cuppager) by cold, hot and semi-hot methods.

To prepare the syrup in a hot way, the entire amount of fruit and berry juice or a solution of extract and wine is collected in the syrup boiler and heated to 50-60 ° C, after which the entire amount of sugar is poured into the boiler with stirring in parts. Upon reaching complete dissolution of sugar, the solution is brought to a boil, an acid solution is added and boiled for 30 m and n, removing the resulting foam. Then the hot solution is filtered, cooled to 12°C and the rest of the components provided by the recipe and pre-filtered are added. The resulting blend syrup is thoroughly mixed.

The preparation of a blended syrup in a semi-hot way is carried out in the same way as in a hot one, but from 50 to 70% of the juice or wine provided for in the recipe is collected in the syrup boiler. The remaining 30-50% juice or wine is added to the syrup after cooling.

The cold method has the advantage that aromatic substances are more fully preserved with it, but its disadvantage is the low resistance of the syrup (one day in the summer). When preparing drinks based on citrus infusions, natural or synthetic essences, cold way preparation of blended syrup. In case of poor clarification of fruit juices or wines, blended syrup is prepared hot.

Bottling drinks

The bottling of drinks is carried out according to the scheme:

pouring a portion of the blended syrup => adding sparkling water => capping the bottles => mixing the contents of the bottles => grading labeling

The blended syrup is pumped into measured pressure tanks, from which it is transferred for bottling. For each type of drink, the dose of syrup per bottle is calculated using the formula:

where D is the dose of blended syrup per bottle, cm 3; B - bottle capacity, cm 3; B - dry matter content in 1 liter of the finished drink, g; A - the content of solids in 1 liter of blended syrup, g.

It is recommended to prepare a blending syrup of such a concentration that it takes 100 cm 3 for a 0.5 liter bottle. The syrup is poured into clean bottles, then they are topped up on a filling machine to the nominal capacity with pre-carbonated water. Water is added to avoid loss of carbon dioxide under pressure. Then the bottles are sealed with a crown cork with a special sealing gasket. To obtain a homogeneous mixture, immediately after capping, the contents of the bottles are mixed by shaking in an automatic mixer. After mixing, the drink undergoes grading, labels are glued to the bottles and placed in boxes.

Hardware-technological scheme for the production of carbonated soft drinks

The organization of production and equipment of soft drink factories corresponds to the scheme (Figure 1).

1 - electric car; 2 - stacks of sugar; 3 - scales; 4 - lift; 5 - bunker-silo; 6 - automatic scales; 7 - syrup cooker; 8 - montju; 9 - filter; 10 - refrigerator; 11 - collection tank; 12 - blender; 13 - pump; 14 - filter; 15 - collection-measuring cup of blended syrup; 16 - refrigerator; 17 - pressure gauge of blended syrup; 18 - roller table; 19 - receiving cabins with stacks of boxes; 20 - belt conveyor; 21 - stacks of bottles; 22 - machines for extracting bottles from boxes; 23 - belt conveyor; 24 - bottle washing machine; 25 - lamellar conveyor; 26 - syrup dosing machine; 27 - filling machine; 28 - capping machine; 29 - mixing machine; 30 - grading machine; 31 - labeling machine; 32 - machine for stacking bottles in boxes; 33 - belt conveyor; 34 - stacks with finished products; 35 - mobile conveyor; 36 - bath for draining marriage; 37 - centrifugal pump; 38 - syringed sink; 39 - a collection of marriage of drinks; 40 - vacuum apparatus; 41 - ion exchange filter; 42 - collection for the recovery of anion exchangers; 43 - coal-sand filter; 44 - collection of softened water; 45 - centrifugal pump; 46 - candle filter; 47 - deaerator; 48 - counterflow refrigerator; 49 - saturator; 50 - pressure reducing valve; 51 - carbon dioxide cylinder; 52 - collection-mernik for juices; 53 - collection-mernik for infusions; 54 - collection-mernik for extracts; 55 - collection for dye solution.
Picture 1 - Technology system production of soft drinks

The sugar delivered to the plant in bags is moved by electric cars to the warehouse and stacked in piles. Sugar, when fed to production, is weighed on automatic scales and fed by a lift to a storage silo. From the bunker, sugar flows by gravity to automatic scales, and then to the syrup cooker. The syrup is fed through a monju through a filter and a refrigerator into the measuring tanks located on the pre-blending platform and sent to the blenders. The prepared blend is fed by a pump or by means of a monju to the filter, and then to the measuring tanks. From the collections, the blended syrup is fed through the refrigerator into pressure measuring tanks located not far from the syrup dispenser.

Empty dishes are delivered to the receiving cabins on a roller table and, if necessary, are transferred by a belt conveyor to the ware shop for stacking or are sent directly to the washing department. Here, the machine takes the bottles out of the boxes to be loaded into the bottle washer, and the empty boxes are transported by a conveyor belt to the stacking machine. finished products into boxes, passing a syringe washer on the way.

The washed bottles are fed by a plate conveyor to the syrup dosing machine, then to the filling machine, where they are filled with carbonated water, after which they are moved to the capping machine by the same conveyor, then to the mixing machine, labeling machine and packing machine.

There are two grading machines on the way of bottle movement from the washing machine to the packing machine. The first one is designed for grading washed bottles, and the second one is for finished products before labeling. Boxes with finished products are transferred to the warehouse for stacking by a belt conveyor, from where the finished products are shipped to the consumer using a mobile conveyor.

In order to reduce the loss of solids under the plate conveyor, a bath is installed to drain the marriage of drinks, which is transferred by a centrifugal pump to a special collection and sent to the syrup brewer or clarified in the collection, and then transferred to the vacuum apparatus for boiling. The evaporated syrup is sent to the refrigerator, and then to the collection. Tap water passes through an ion exchange filter, softens, then goes to a carbon-sand filter for purification and is collected in a collector. For the regeneration of ion exchangers, a solution of table salt is prepared in a special collection.

Purified water is supplied by a centrifugal pump to a candle ceramic filter, where it is freed from the smallest suspensions, and enters a deaerator to remove air dissolved in water. After leaving the deaerator, the water is directed to a counterflow cooler and, after cooling, enters an automatic saturator, where carbon dioxide is simultaneously supplied from a cylinder through a pressure reducing valve. Carbonated water from the saturator is fed to the filling machine. At the pre-blending site, measuring tanks for juices, infusions, extracts, dye solutions, etc. are installed. The hardware-technological scheme for the production of soft drinks provides for water softening, its purification on sand and ceramic filters, which provide filtration, deaeration and cooling of water before saturating it with carbon dioxide.

Abroad, a technological scheme for the continuous preparation of drinks using a synchronous mixing system has become widespread. The preparation of the drink is carried out in a continuous flow, and cooling, mixing and saturation with carbon dioxide are carried out in one apparatus, followed by bottling of a ready-made carbonated drink.

The use of this technology provides a sharp reduction in carbon dioxide losses, increases the saturation of drinks with carbon dioxide by reducing the path of movement of an open bottle from the filling machine to the capping machine, and the constancy of the physical and chemical parameters of the drink.

Dry drink technology

Dry drinks are non-effervescent and effervescent.

Dry non-fizzy drinks

Dry non-effervescent drinks are made in the form of tablets or powder. They are a mixture of granulated sugar, extracts, essences, food acids and food colorings. The mass of tablets should be 20a. Before use, the tablet or powder is mixed in a glass of cold water. Within 2 minutes they should completely dissolve. The presence of insoluble sediment is not allowed. Humidity of the tablet is not more than 2.5%. The content of solids in drinks obtained after dissolving the tablets, 9.1%, acidity 2.0-3.2 cm 3 n. alkali solution per 100 cm 3 of the drink. The production of dry drinks is carried out according to the scheme (Figure 2).

1 - scales; 2 - granulated sugar; 3 - sifter; 4 - magnetic separator; 5 - mill; 6 - conveyor; 7 - scales; 8 - mixer; 9, 10, 11 - collections of beverage components; 12 - bucket elevator; 13 - dryer; 14 - mill; 15 - press; 16 - collection of essences; 17 - conveyor; 18 boxes with a ready drink
Figure 2 - Technological scheme for the production of dry non-effervescent drinks

After weighing, granulated sugar is loaded into a flour sifter, where impurities are separated from it. The sugar then passes through a magnetic separator and is ground in a mill. The crushed sugar after weighing is transferred to the mixer, where it is mixed with the extract, acid and dye solution supplied from the collectors.

Mixing lasts 10-15 minutes, then the mixture is fed into the dryer with a noria and dried at a temperature not exceeding 80°C. The dried mixture is crushed in a mill and fed to a press, where it is given the essence. Compressed tablets are packed in 15 kg and stored in a warehouse until shipment to the distribution network.

Dry fizzy drinks (powders)

Dry effervescent drinks (powders) are white effervescent powder. Drinks made from these powders should be colorless, transparent, without sediment and foreign particles. Their aroma should correspond to the name.

When dissolved in a glass, the drink should release carbon dioxide abundantly. In the well-known domestic dry effervescent drinks "Pear" and "Refreshing", the mass of the powder is 16.4-15.9 g with a deviation of not more than ±0.5 g. The content of solids in effervescent drinks made from powders is 7.5 -7 .8%, and the acidity is 3.2 cm 3 n. alkali solution per 100 cm 3 of the drink.

The preparation of effervescent single-powder dry drinks is carried out according to the scheme (Figure 3).

Sugar, weighed on the scales, is fed by elevator through a magnetic separator to the mill. Ground sugar to a particle size of less than 0.49 and more than 0.14 is fed into the mixer, where dry essence is added. After thorough mixing, the mixture enters the scales for measuring a certain dose and packaging in bags. At the same time, a certain weight of soda and a weight of crushed acid are added to each package. Soda used in the preparation of dry effervescent drinks should not have high humidity.

1 - granulated sugar; 2 - scales; 3.8 - noria; 4 - mill; 5, 6,7 - screening sieves; 9 - mixer; 10 - scales; 11 - packages with a drink; 12 - boxes with a ready drink.
Figure 3 - Technological scheme for the production of dry effervescent single-powder drinks

Assessment of the quality of soft drinks

The quality of soft drinks is evaluated mainly organoleptically. When tasting drinks, their color, taste, aroma, saturation with carbon dioxide, transparency and external design of bottles are evaluated. Drinks are tasted at a temperature of 10 to 20°C.

The quality of drinks is evaluated on a 100-point system. Quality elements are evaluated as follows:

Non-alcoholic drinks, trade syrups, dry drinks and artificial mineral waters must comply with the requirements of the current standards in terms of physical and chemical parameters. The stability of soft drinks at 20°C should be at least 7 days, artificial mineral waters - at least 15 days, and syrups - at least 20 days.

Soda is a pleasant sizzling drink that quenches thirst at any time of the year. Consists of a mixture of pure water and carbon dioxide. It has been known to mankind for several thousand years, as evidenced by the records of Hippocrates in his treatises on medicinal properties carbonated water. It can be natural from natural sources and created by people using special equipment.

Until the beginning of the 18th century, it was accessible to a small circle of people, but after the industrial revolution it became widespread among the entire population. Now soda can be found on the shelves of all grocery stores or in vending machines with soft drinks. But, rarely does anyone guess how and where carbonated water is made, and at the first sip, many have a question about how soda is made?

Interesting fact: The first soda was made by Joseph Priestley in 1767. He collected carbon dioxide from a vat of fermented beer and saturated the clean water with it.

What is soda made from?

In vending machines and factories, soda is produced according to the same principle. First, water is prepared, and then it is saturated with carbon dioxide. Water is taken clean from natural sources. If necessary, pass through filters for water purification. It is checked for the presence of foreign chemical additives, bacteria and various impurities. After poured into tanks and stored until the start of production.

Interesting:

If the Romans spoke Latin, where did the Italian come from?

Carbon dioxide is brought in cylinders or emitted at the plant itself using special equipment. Containers and labels for finished products are brought already prepared and placed in the conveyor on special tapes for further filling. Additionally, it can be washed with clean water or a special pattern applied to the surface. Dyes and flavors are selected only natural without additional chemical compounds. To obtain sweet waters, fructose syrup is added to soda.

Soda production

Water is pumped into a special container, into which flavorings and dyes are added according to the recipe. If necessary, the concentration of all components is checked and the water is sent to the saturation stage.

Through the water supply, water enters a large cistern, which is called a saturator. It consists of several tanks, pumps and a system automated control. Next under high pressure carbon dioxide enters. It saturates water, resulting in the formation of carbonic acid H2CO3 - a combination of water molecules and carbon dioxide. The connection is not stable, therefore, when shaking, gas bubbles that are not perceptible to the smell, but very pleasant to the taste, are formed. The proportions of water and carbon dioxide are selected so precisely that after saturation, soda is sent to the bottling stage.

Interesting fact: Recently, carbonated water has been used to produce a wide variety of cocktails, added to pastries and low-alcohol drinks. The amazing properties of the drink allow it to be used in all areas of the food industry.

Filling containers

Ready sparkling water through the water supply system enters the dispenser. Bottles move along the conveyor to the filling system and are filled with ready-made soda. Depending on the size of the containers, the machine can fill up to 150 bottles per minute. After filling, a special mechanism hermetically closes the neck with a plastic or metal stopper. In the future, a label is glued to the surface or a trademark drawing is applied.

Drinking water production: source for drinking water production + what documents are needed for opening + production stages + necessary equipment for the production of drinking water + personnel + advertising of the water production plant + how to sell the product + cost item and profitability.

Unfortunately, water from taps or wells is not the most environmentally friendly product. Unfiltered drinking liquid may have a cloudy or even yellow color, an unpleasant amount of dampness, and the like. Due to old water pipes, microbes can settle in the water, which later become the causes of many diseases.

To save themselves from trouble, many people buy purified bottled water.

As the saying goes, demand creates supply, so drinking water production can be your gold mine.

And the first thing to do before looking for equipment for the production of drinking water is to decide from which source you will extract it.

What are the sources for the extraction of water:

Own well.
Spring water in large volume.
City water supply.

After you choose the appropriate option, you need to get approval from the SES and complete other documentation. It is worth talking about this stage in more detail.

Preparation of documentation

From SES, you should expect special attention to such a business. If there are even the slightest violations, your enterprise will not start its work. Therefore, as soon as the issue with the choice of source is resolved, it is necessary to take the water sample to the laboratory.

This is a mandatory step that will show how difficult the cleaning will be before sending the product to the buyer. It is best to take samples from several sources, and then choose the best option for you.

As soon as a positive result comes from the laboratory, you can start preparing other documents:

First of all, we are preparing an appeal to the Federal Tax Service to open a business.

The easiest way to open an individual entrepreneur is by choosing the type of taxation of the simplified tax system. Do not forget about the type of activity according to OKVED-2 - 11.07 " Production of soft drinks».

We are looking for a place where the production of drinking water will take place.

You need to rent or buy it. To operate a business legally, you must have a lease agreement or proof of ownership.

What should be the room where the water production equipment will be located? You will need an area of at least 50 m2. Pumps and filters take up a lot of space. The temperature in the room should be within 5-20°C above zero.

If you want to sell water directly from your small plant, then it is better to look for premises somewhere in the city, closer to people, otherwise there will be too many logistics costs.

If you decide to dig a well, then you need to look for a company that is engaged in drilling and conclude an agreement with it.

You will have to beat the thresholds of the local city hall building for more than one day - be prepared for this.

They must check the premises and equipment for the production of drinking water.

You will have to meet with the sanitary and epidemiological service more than once.

They will check the water not only before purification, but also after passing through the filters. If everything is fine, then you will receive a quality certificate.

It is important to indicate its presence on the bottle in which water will be sold.

Be prepared to be checked at any time, so you should never deviate from the norm and risk people's health, as well as your business.

These are the main documents that you need to get before starting work.

At this stage, you can not do without financial costs for their design:

Drinking water production technology for sale

Before water reaches the consumer, it must, with the help of special equipment be completely cleansed.

Stages of water production and its purification using special equipment:

Drilling a well or connecting to the city's water supply system.
Then the water comes through the filter, where large elements that pollute the water are filtered out (coarse filter).
Fine cleaning involves the removal of small impurities.
The next step is production quality control. Workers should measure the presence of minerals or harmful impurities in the water.
The product must be disinfected with special ultraviolet radiation (appropriate equipment is purchased for this).
The ozonation stage is needed in order to saturate the water with minerals and protect it from the rapid loss of beneficial additives. There is no need to chlorinate the water.
The last stage is another check of the water and bottling it with the help of special equipment. It should also stick labels, and most importantly, disinfect containers.

Water must match general requirements GOST Russian Federation(You can find out more at this link - https://docs.cntd.ru/document/gost-r-51232-98). If during the check you find violations, then be prepared to pay a fine and even lose your business.

Equipment for the production of drinking water

One of the most expensive stages is the purchase of equipment. Ready, as well as bottling in containers is expensive. Of course, you can try to buy everything separately - pumps, bottling lines, filters, etc., but in the end, most likely, you won't win anything.

You need to buy only high-quality equipment with a guarantee, because SES will check it before launch. If the service does not approve your purchase, then you will not start water production.

Name	If- quality	Price for 1 unit	Outcome
TOTAL:			from 1,630,000 rubles
Ready-made cleaning complex water and its spill in containers from 2 to 19 liters	1	1 500 000	1 500 000
Container 19 l	400	200	80 000
Cash register	1	10 000	10 000
Desk	2	5 500	11 000
office chairs	2	3 500	7 000
Wardrobe working staff	1	10 500	10 500
Mobile phone	2	5 000	10 000

In total, it will take you more than 1.5 million rubles to purchase equipment for production, personnel and a mini-office.

What employees should be in the state for the production of drinking water?

No need to save on employees and do everything yourself. As soon as demand starts to grow, you will all be out of time.

Even people without work experience can be hired to work near the equipment, because the whole process is almost completely automatic. They only need to monitor the correct operation of the mini-factory for the production of drinking water. Also, hire an assistant when the volume of work starts to increase - to delegate small tasks to him.

You can keep accounting on your own or hire a professional, but working remotely enough. This will save your costs, besides, accounting for individual entrepreneurs is quite simple, the constant presence of a specialist is not necessary.

Advertisement for drinking water business

So, equipment for the production of drinking water has already been purchased and put into operation. Now you face your business.

First of all, consider who your potential customers are. As a rule, offices, schools and kindergartens buy water. You can personally visit the nearest institutions to try to negotiate a profitable cooperation.
You can place an ad on the forums and websites of your city - this will not take a single penny from your budget (if you choose free sites).
Be sure to order print ads in local newspapers - they usually charge a low price for it.

Type of advertising	Quantity	Final price in rubles
TOTAL:		from 20 000 rubles
flyers	1 000	2 000
Banner	1	5 500
Monthly newspaper ad	1	12 000

How to sell products to the consumer?

All organizational stages, it would seem, have been passed. But now you need to think about how you will profit from the business.

What are the options for selling water?

Organize your own delivery service. At first, one gazelle is enough, but as soon as things go up, you will have to hire drivers with a personal car or buy a fleet. But keep in mind that you will need at least 5 cars, and this is a very high cost.
Draw up an agreement with the delivery service, which will independently deal with all issues related to the delivery of products.
Sell water in the premises where it is produced. The most economical option, but it may not be profitable, because the client must look for a car to deliver water from the plant to his home. Not everyone is ready to do some of the work for you, so this option is extreme, it is better not to resort to it.

Production of bottled drinking water.

How to extract and bottle water? Equipment
for the production of drinking water.

Drinking water production - costs and payback

The production of drinking water is a business that requires significant costs. Let's summarize how much you have to spend on organizing such a business.

Please note: we did not take into account the purchase of a gazelle. If you do not have a car to transport water or you are going to contract with a delivery service, then get ready for additional costs. A used gazelle will cost at least 700,000 rubles. And how much the contract with the company that will deliver drinking water will cost depends on how many orders you have.

Now let's talk about profitability:

1 liter of water will cost you about 3-4 rubles.
You will sell it at a price of 10 rubles.
For 40 liters standard order - 2 bottles of 20 liters) you will earn from 240 rubles.

Further arithmetic depends only on your performance. If there is a demand for products, according to average indicators, you will recoup all costs in 1-1.5 years, and then you will receive a net profit.

Drinking water production – good business, but it requires a lot of knowledge about what a quality product should be like + you need to spend a lot of money to buy equipment for cleaning the product, etc.

However, if you develop a strong marketing plan and outperform your competitors, your business will thrive. After all drinking water is a source of life, strength and energy, so the demand for products will never disappear.

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Characteristics of products, raw materials and semi-finished products. Carbonated water - drinking water saturated with carbon dioxide to a content of 0.4 ... 0.5% by weight of water, with a sour taste, a kind of freshness and the ability to quench thirst well. Artificially mineralized waters are colorless solutions of chemically pure sodium, calcium and magnesium salts in water saturated with carbon dioxide.

Mineral waters are divided into natural table waters (the mineralization of which does not exceed 1.0 mg / dm 3), medical table waters (with a mineralization of 1.0 ... 10.0 mg / dm 3) and therapeutic waters (with a high degree of mineralization of 10.0. .. 15.0 mg / dm 3 and the content of biologically active components - iodine, arsenic, boron, etc.). Depending on the chemical composition mineral waters are divided into 31 groups (bicarbonate, sodium, sulfate, magnesium-calcium, etc.).

Carbonated fruit waters are represented by two groups of drinks: general purpose(aqueous solutions of blended mixtures of sugar syrup, fruit and berry juices and fruit drinks, natural extracts, food acids and dyes) and for diabetics (sucrose is replaced by xylitol, sorbitol or saccharin).

Based on some plants (ginseng, eleutherococcus, Manchurian aralia, tea, etc.), tonic drinks are collected. Non-alcoholic fortified drinks contain vitamin C in the range of 150 ... 160 mg / l, as well as B vitamins (B 1 - 1.0 ... 1.2 mg / l, B 2 - 0.6 ... 1, 0 mg / l, B 6 - 1.5 ... 2.5 mg / l).

Dry drinks are produced in the form of effervescent (consist of a mixture of sugar, tartaric acid, food essences, fruit and berry extracts, and baking soda) and non-effervescent (do not contain baking soda). The production of bulk drinks in the form of tablets and powder has been mastered.

The main raw materials of the considered drinks are drinking water, sugar and its substitutes. As semi-finished products, clarified fruit and berry natural juices, alcoholized, fermented-alcoholized and concentrated juices, grape vacuum must, natural fruit and berry syrups, extracts, fruit drinks, wine materials.

TO additional species raw materials include food acids, dyes, aromatic substances in the form of infusions, essences, essential oils, beverage stabilizers and carbon dioxide, as well as ethyl alcohol distillation. To saturate water and blending syrup, food-grade liquid carbon dioxide with a CO2 content of at least 98.8% is used.

Features of production and consumption of finished products. If carbonated drinks are prepared on semi-finished products, then all fruit and berry juices are filtered, and concentrates and extracts are diluted with processed drinking water in a ratio of 1:5, the mixture is settled for 2-5 hours, and then filtered. Fragrant infusions and essences are filtered before serving in the blend, and the color is preliminarily dissolved in water in a ratio of 1: 5. All crystalline food acids are added to the blend in the form of a 90% aqueous solution, and lactic acid in liquid form. The inverted white sugar syrup is filtered, clarified and cooled to 20°C before blending.

Blended syrups from semi-finished products are prepared in one of three ways - cold (for preparing drinks with the addition of citrus infusions, concentrates, compositions and natural essences), semi-hot (part of the juice or wine is served in a syrup brewer for brewing with sugar) and hot (the entire norm fruit and berry juice or wine is introduced into the syrup cooker). The last two methods involve combining the processes of blending and inversion of sucrose, which occur under the action of acids and juices added instead of water when boiling the syrup.

Ready-made drinks should be transparent, without sediment and foreign suspended particles. The color of drinks must comply with the established color standards for each type of drink. The taste and aroma must match the raw materials from which the drinks are made. The saturation of the drink with carbon dioxide should be expressed by abundant and prolonged release of gas.

Stages of the technological process. The preparation of carbonated soft drinks consists of the following steps:

Water conditioning;

Preparation of sugar and invert syrups;

Receiving color;

Preparation of blended syrups;

Filtration and cooling of blended syrups;

Saturation of water or a mixture of syrup and water with carbon dioxide;

Packing and storage of soft drinks.

Characteristics of equipment complexes. The line starts with a set of equipment for water treatment (deferators, sand and ceramic filters, bactericidal units and ultrafiltration units).

The next is a set of equipment for the preparation of sugar and blended syrups, consisting of a system of syrup cookers, pumps, heat exchangers, a syrup cooker and a color cooker.

The final one is a set of equipment for saturating water with carbon dioxide and preparing carbonated drinks (saturators, jet devices and synchronous mixing plants), as well as packaging equipment.

The machine-hardware diagram of the production line for carbonated soft drinks is shown in fig.

Rice. Machine-hardware scheme of the production line of carbonated soft drinks

The device and principle of operation of the line. Water, which is the main component of the carbonated drink, is first filtered in a coarse sand filter 9. Fine filtration of water is carried out in a ceramic candle filter 8.

For fine water purification, a filter press 7 is used, which also works under pressure. The clarified water is pumped by the pump 6 to the cationite filter 5 for softening. Regeneration of filters is carried out with the help of salt solvent 3 by changing the flow of water. Softened water is subjected to disinfection with ultraviolet rays in a bactericidal installation 4. Water is supplied by pump 1 to refrigerator 2, where it is cooled to a temperature of 4 ... 7 ° C and sent to production.

Sugar, as necessary, is cleaned of impurities, weighed and loaded into a syrup maker 12. Water is also poured there in an amount of 40% by weight of sugar, a correctable defect is supplied from the workshop and boiled for 20 ... 25 minutes. Ready sugar syrup pump 13 is fed to the heat exchanger 14 for cooling.

In order to prevent the crystallization of sucrose and give the sugar syrup a soft and pleasant taste, it is sent to the 15 syrup cooker for inversion. The invert sugar syrup after cooling in the heat exchanger 17 to 25 °C is pumped by the pump 16 into the collector 22.

Juices and infusions from collection 19, filtered if necessary in a filter press 20, are fed by a pump 18 to an enameled steel collection 21. To dissolve citric acid and essence, as well as to prepare various additives, collections 24 and 25 are placed on the pre-coupling site.

The color used for coloring drinks is prepared by heating sugar to 180...200 °C in a tinting machine 10, where water is poured in an amount of 1...3% by weight of sugar. From the tinting machine 10, the color is sent by the pump 11 to the collector 23.

Blended syrup is prepared in vertical blenders 26...28, equipped with anchor-type mixers. All components of the blend enter the apparatus by gravity from collectors 21, 23...25 mounted on the pre-blend platform. The finished blend syrup is filtered on the filter 29, cooled to a temperature of 8...10 °C and pumped 30 to the pressure collector 31, from where it is fed by gravity to a continuously operating plant for mixing the blend with water and saturating the drink with carbon dioxide.