Soft Drinks Processing Methods

The pre-processing methods of various beverages vary greatly, but the hygiene requirements for the production process are the same. For soft drinks production plant, equipment and raw and auxiliary materials, as well as operators and other sanitary conditions, the product of heavy metals, pesticide residues and microbial content and other indicators must comply with the relevant provisions of the food hygiene regulations, and should be strictly controlled in the process. Fruit juice and vegetable juice Processing methods are basically the same. Fresh fruits and vegetables are cleaned, sorted, ground, juiced, filtered and homogenized to produce turbid juice. The mixed juice is clarified and filtered to become clear juice. Clarification methods include enzyme treatment, heat treatment, gelatin treatment and bentonite treatment. The purpose is to remove suspended insoluble solids and flocs. Ultrafiltration can also be used to produce clarified juice. Mixed juice whether to clarify, according to the fruit varieties, some fruits only produce mixed juice, some fruits produce both mixed juice and clear juice. Raw juice through evaporation and aroma recovery, freeze concentration or reverse osmosis and other methods to remove some of the water, that is, to become concentrated juice. The concentration of juice concentrate varies according to the variety and concentration method, generally 24 ° ~ 70 ° Bx. Concentrated juice is diluted with water to produce the original juice and its beverages. Fruits such as pears, peaches, apricots and plums are commonly used to produce pulpy juices and sweetened beverages (Figure 1 ). Fresh fruits are usually heated to 85°C for 10 to 20 minutes before grinding. Fine filtration is used to remove larger particles from the ground juice. The diameter of the sieve of the fine filter is generally 0.4 to 0.8 mm. The amount of pulpy fruit juice added to the blend is calculated as a percentage (by mass) of the total amount of ganache. Can also not be divided into fruit varieties are used in the proportion of 50% of the blend. Then add citric acid or other acidulants, sugar or other sweeteners, water, homogenized into KAMI drinks. Gammy drinks pH<3.5, pasteurization and cooling for aseptic packaging or bottling after pasteurization and cooling. Carbonated beverages The key to production is the preparation of the syrup base or concentrate, water quality and water carbonation. The amount of carbon dioxide dissolved in a beverage is 1.5 to 4 times the volume of the liquid at standard operating pressures and temperatures

. The amount of carbon dioxide in a carbonated beverage depends on the degree of water carbonation. The carbonation of water is accomplished with a water-carbon dioxide mixer, which consists of a refrigeration system and a mixing tank. The mixing tank is a high-pressure closed vessel. The carbon dioxide enters the mixing tank and mixes well with the cold water flowing from the large contact area cooling plate and dissolves in the water. Factors affecting the carbonation of the water are the pressure of the mixing tank, the temperature of the water and the contact area. Pressure is generally controlled at 0.5 ~ 0.6MPa, the water cooled to 4 ℃, the contact area varies according to the mixing tank. Under the condition of fixed pressure and water temperature, the contact area increases, and the carbonation degree of water increases.

Soda to sugar as the basic raw material, water syrup, add a small amount of fruit juice or no juice, and then add saccharin and other sweeteners, citric acid and other acidulants, fruit-type and other types of flavors, food coloring and preservatives such as benzoic acid and other preservatives to formulate the syrup of soda, sterilized and placed in a high level of aseptic storage tanks, rationed bottling and carbonation of water, the pressure cap is made. Or first syrup and water rationing mix and then carbonation, bottling and capping. As long as you change the flavor or juice types can produce the corresponding lemonade, cherry soda, soda and orange soda and many other varieties. Soda production process (Figure 2) in the production of carbonated beverages is the most representative. Modern soda production has further simplified the process. Soda factories can no longer use the traditional self-formulated soda syrup production, but to the beverage base material factory to buy base material, and then simply add sugar and other sweeteners and carbonated water, you can produce a consistent taste, quality of soda. There are two types of base materials: powder and concentrate. When used, the base material is mixed with water according to the specified ratio. This production and management of the division of labor is conducive to simplify the process, reduce costs and ensure the consistency of the quality of soda.

Cola-type drinks

To plant maceration extract as the base material, artificially formulated with coca flavor of the black-brown carbonated beverages. Cola is Coca Cola

after the word Cola translation. 1886 Coca Cola was introduced to coca (Coca) leaves and Kola (Kola) son of the impregnation of the extract, plus the appropriate amount of sweeteners, acidulants, colors, buffers, emulsifiers, stabilizers, foaming agents, flavors and fragrances and preservatives, and other food additives to formulate the original liquid. It is then diluted with carbonated water. The production process of Cola dilution and packaging is similar to the production process of soft drinks. These beverages generally use caramel as the main coloring agent; phosphoric acid as the acidifier; phosphate as the buffering agent; granulated sugar, fructose syrup, etc., as the sweetener; sweet orange oil, neroli oil, white lemon oil, nutmeg oil, caraway oil, vanilla oil, etc., as the main components of flavoring, and grits, cinnamon, cloves, etc., as the constituent spices, as well as a number of undisclosed ingredients. The caffeine content in cola beverages should not exceed 0.02%, and the soluble solids are generally 11%, pH ≤ 3.5. Plant protein beverages An oil/water type homogeneous emulsion produced by grinding, blending, and emulsifying dried and fresh fruits such as almonds, soybeans, and coconuts that are rich in proteins and fats as raw materials (Figure 3). If the oil content of the raw material is too high, it can be pre-pressed to remove part of the oil. The key to producing stable plant protein drinks is the choice of emulsifier and emulsification conditions (pressure, temperature and time). Plant protein drinks are low acidic drinks and must be sterilized at high temperature. However, too high a temperature and too long a time will cause the product to break the emulsion, resulting in layering, floating and precipitation. Therefore, only to determine a reasonable sterilization intensity to ensure product quality. Plant extract beverage with food value of the plant roots, stems, leaves, flowers or dried fruit of the macerated extract add the appropriate amount of sweeteners, acidulants, flavors and fragrances, colors and other food additives formulated. There are two kinds of leaching hot leaching method and cold leaching method. Hot immersion is generally carried out in a closed apparatus to prevent the loss of volatile aromatic components. Aromatic components and bitter substances are high content of raw materials, the use of leaching and distillation combined method, can make the volatile aromatic components and bitter substances separated. The production of chrysanthemum dew is often used in this way. For the direct extraction of difficult materials, can be crushed after extraction. Plant extract beverage is divided into two kinds of acidic and low-acid. Sour date dew or sour plum soup is acidic beverage. Their production is usually the first dried jujube or dried plum softened with water, remove the core, and then grinding, leaching the active ingredients, filtration, filtrate used to formulate products. Chrysanthemum dew is a low-acid beverage and should be sterilized at high temperature after canning.

Lactic acid drink

Take grain or animal milk and so on as the basic raw material, take lactic acid bacterium and yeast as the bacterium, the drink made by fermentation. There are two main types: yogurt and gavas.

Yogurt

Takes cow's milk or soy milk as raw material, and uses Streptococcus thermophilus culture or a mixed culture of Streptococcus lactis and Lactobacillus bulgaricus as strains. The inoculum amount of Streptococcus lactis culture is 4.5% of the total milk amount. Coagulated yogurt drink is a mixture of sterilized milk and strains, bottled and placed in 35 ~ 37 ℃ constant temperature library culture, about 3 ~ 5 hours, until the milk to form a homogeneous clot without whey precipitation, remove and immediately cooled to 8 ~ 10 ℃, that is, the finished product is yogurt. Raw materials in the inoculation culture can be added before the appropriate amount of pre-pasteurized and cooled and filtered syrup, honey or other sweeteners, or stirred yogurt with strawberries, pineapples, blackcurrants and other fruits to enhance the product flavor or to increase the variety of colors.

Gavas

Take rye flour, rye malt and barley malt as raw materials, add water in proportion and mix well, knead the dough, molding, baking that is gavas bread. The bread is dried to a moisture content of 8%, and crushed to a semi-finished product of Gervais. Preparation of beverages with 80 ~ 90 ℃ hot water immersion, separation of leachate, sediment with 60 ~ 70 ℃ hot water and then immersed in two, combined with the three leachate. Add a small amount of syrup, inoculate lactic acid bacteria and yeast mixed culture, fermented at 25 ~ 28 ℃. At the end of fermentation the liquid contains a large amount of lactic acid, carbon dioxide and a trace of alcohol. Food additives such as syrup, caramel color and ascorbic acid are added, sterilized, and then cooled and bottled. There are a variety of other production methods for gavas. For example, rye by malting, saccharification and other processes made of wort or malt concentrate, inoculated with lactic acid bacteria and yeast mixed culture, fermentation, separation, blending, sterilization, cooling that is Gervais drink. Originally a traditional drink in the USSR, Gervais is also produced in Eastern Europe, Japan and Southeast Asia. Solid beverages Fruit juice, sugar and other raw materials, after drying, crushing and sieving into a powdered solid, add water to dissolve the beverage. Solid beverages, also known as powdered beverages, which is divided into two categories of juice powder and beverage powder, each category has a foaming type and non-foaming type two. Solid beverage products are powder and tablets.

Fruit juice powder with fruit juice concentrate to 50 ° ~ 60 ° Bx or directly with the juice concentrate, add an appropriate amount of thick syrup mixed well, with foam drying or vacuum drying and other methods to dry to the moisture content of 3% or less. After crushing and adding the appropriate amount of anhydrous glucose and other edible desiccants mixed well, so that the moisture content is reduced to 1%, pressed into tablets or powders directly packaged. Orange juice powder is mostly processed by this method.

Beverage powder with sugar as the main raw material, after crushing and sieving, plus concentrated fruit juice or other extracts, plus acidulants, spices, etc. Mixed, with foam drying or vacuum drying method of drying, the following process is similar to juice powder. Sparkling solid drinks can be added after drying the appropriate amount of sodium bicarbonate and citric acid or tartaric acid mixture, mixing, crushing and sieving, pressed into tablets or powder direct packaging.