New Beverage Recipe

Author: Li Yan
Publisher:
Publish Date: 2004-07-01
Features: This book provides a detailed introduction to the raw and auxiliary materials for beverage production, the basic principles and methods of beverage processing, as well as the formulations, process flows, and key operational points of various beverages, to meet the needs of beverage enterprises, especially private enterprises, town and village enterprises, and small and medium-sized enterprises. The beverage formulations and production processes in this book are based on the author's accumulation and summary of years of beverage research and production practice, with extensive reference to new domestic and international materials. The book emphasizes both scientific rigor and practicality. It is divided into four chapters: Chapter 1: Introduction, Chapter 2: Raw and Auxiliary Materials for Beverages, Chapter 3: Basic Principles and Methods of Beverage Processing, and Chapter 4: Beverage Production Processes and Formulations. In Chapter 4, more than 200 production formulations and process flows for various beverages, such as fruit and vegetable juice beverages, carbonated beverages, dairy beverages, plant protein beverages, fermented beverages, health beverages, tea, cocoa, coffee beverages, sports beverages, solid beverages, and other beverages, are introduced in detail for reference by technical personnel and enterprise research and management personnel. This book provides a detailed introduction to the raw and auxiliary materials for beverage production, the basic principles and methods of beverage processing, as well as the formulations, process flows, and key operational points of various beverages, to meet the needs of beverage enterprises, especially private enterprises, town and village enterprises, and small and medium-sized enterprises. The beverage formulations and production processes in this book are based on the author's accumulation and summary of years of beverage research and production practice, with extensive reference to new domestic and international materials, incorporating some new technologies and processes. It emphasizes both scientific rigor and practicality, reflecting the latest scientific research achievements and application technologies in the beverage industry in recent years.