Okay, here is the translation following your instructions: Soft Drink Manufacturing Technology

Author: Chen Zhong
Publisher:
Publish Date: 1998-09-01
Features: Soft Drink Production Technology can be used as a textbook or teaching reference for soft drink production technology courses in colleges and universities, or as a reference for technicians in relevant research institutions and production factories. The book collects and reflects the latest developments in soft drink production technology both domestically and internationally, comprehensively discussing the production technology and basic theories of soft drinks according to the new soft drink classification national standard implemented starting from September 1, 1998. It provides a detailed elaboration on the basic knowledge. The book is relatively comprehensive and systematic, with up-to-date content. It is divided into eleven chapters. The main content includes: the definition, classification, and role of soft drinks in the food industry, as well as development trends; the basic properties and usage characteristics of raw and auxiliary materials used in soft drink production, as well as the requirements for raw and auxiliary materials in soft drink production; the raw materials, production processes, main processes, basic principles, quality requirements, and quality management of carbonated drinks, fruit and vegetable juice drinks, dairy drinks, plant protein drinks, bottled drinking water, tea drinks, solid drinks, special-purpose drinks, and other drinks (such as high-sugar fruit-flavored drinks, non-fruit and vegetable plant drinks, and other water drinks, etc.); and some production equipment and basic operations. The book can be used as a textbook or teaching reference for soft drink production technology courses in colleges and universities, or as a reference for technicians in relevant research institutions and production factories.