Modern soft drink production technology

Author: Li Yong, Editor-in-Chief
Publisher:
Publishing Date: 2006-02-01
Features: This book provides a detailed introduction to the raw materials, processing principles, and production technologies used in soft drink production, as well as some production equipment. The content includes the raw and auxiliary materials for soft drink production, the processing technologies of various products such as bottled (barrel) drinking water, fruit and vegetable juice beverages, carbonated beverages, plant protein beverages, dairy beverages, tea beverages, special-purpose beverages, and solid beverages. It also covers soft drink quality inspection techniques and the application of HACCP in soft drink processing, as well as common cleaning and conveying equipment, juice extraction and blending equipment, filtration and separation equipment, homogenization and degassing equipment, evaporation and concentration equipment, sterilization and disinfection equipment, filling equipment, labeling and coding equipment, etc. This book is suitable for technicians in soft drink production and processing enterprises, as well as for university teachers and students in the fields of food science and engineering, agricultural product processing and storage, and dairy science.
[Preface]
Preface Soft drinks refer to non-alcoholic beverages. Due to their excellent flavors, attractive appearances, ability to refresh and quench thirst or provide nutritional and health benefits, as well as their ease of carrying and convenience of consumption, soft drinks have seen rapid growth in production and consumption both domestically and internationally as people's living standards continue to improve. In 1980, the total output of soft drinks in China was less than 300,000 tons. By 1985, it had risen to 1 million tons, and by 1991, it reached 4 million tons. By 1997, it had reached 10.69 million tons, with an average annual growth rate of 23.7% over 17 years. In 1999, the total output of beverages in China was 11.86 million tons, with a total industrial output value of 39.6 billion yuan, a total profit and tax of 3.572 billion yuan, and a profit of 1.757 billion yuan. In 2000, China's soft drink output approached 15 million tons, and in 2001, it reached 16.6921 million tons. By 2003, the total output was 23.75 million tons. In 2004, China had 961 large-scale beverage enterprises with an output of 29.1243 million tons and sales revenue of 87.8 billion yuan. Bottled drinking water, carbonated beverages, fruit and juice beverages are the three pillars of China's soft drink industry, accounting for 41%, 23%, and 17% of the total output, respectively. Dairy beverages account for 10%, while the market share of other varieties is relatively small. Although China's soft drink industry has developed rapidly, it still lags behind developed countries in many aspects. For example, in 2001, China's per capita consumption of soft drinks was approximately 13 kg, while the world's per capita annual consumption of soft drinks in 1991 was 42 kg. In 1992, the per capita annual consumption of soft drinks in the United States was 160 liters, and in 1992, the per capita annual consumption in Japan was 100 kg. In 1999, China's per capita annual consumption of fruit and juice beverages was only 1 liter, which was only 1/40 of that in Western European countries. In 2004, China's per capita consumption of soft drinks was 22.4 kg, which was only 1/4 of the world's average. Although China's soft drink industry has recently widely adopted new technologies such as ultrafiltration, ultra-high-temperature instantaneous sterilization, and aseptic filling, it still lags behind international advanced levels in many aspects, such as flavor and nutritional retention technology. Moreover, compared to more than ten beverage companies that have entered the Fortune Global 500, the scale advantage of China's soft drink enterprises remains small. In light of this, the author believes it is necessary to compile a book that comprehensively reflects the current state of soft drink industry technology and introduces the development direction of soft drink processing technology. During the compilation of this book, we extensively collected domestic and international soft drink production technology materials and combined the author's more than ten years of experience in beverage production and teaching to provide a detailed introduction to the raw materials, processing principles, production technologies, and some production equipment used in soft drink production. We strive to make the content systematic and practical. Therefore, this book can serve as a practical reference for production personnel, researchers, and teaching staff.
The introduction, chapters of the first part, Chapter 5 of the second part, Chapter 12 of the second part, Chapters 13, 14, and 15 of the third part, Chapters 18, 19, 20, 23, and 25 of the fourth part, and the color illustrations were written by Associate Professor Li Yong of Xuzhou University of Technology; Chapters 2, 3, and 4 of the first part, Chapter 11 of the second part, Chapters 21, 22, and 24 of the fourth part were written by Lecturer Liu Guanhui of Jiangsu University of Science and Technology; Chapters 16 and 17 of the third part were written by General Manager Su Shiyuan and Luo Yongxia; Chapters 7, 8, and 10 of the second part were written by Associate Professor Liu Minghong of Jiangsu University of Science and Technology; Chapters 6 and 9 of the second part were co-authored by Liu Guanhui and Li Yong; and the entire manuscript was proofread by Li Yong and Liu Guanhui. Song Hui, Gong Hui, Tang Sisheng, and Zhang Pingtang participated in the writing of some chapters. During the compilation of this book, we received strong support from many colleagues, and we sincerely express our gratitude here. Due to the limited level of the compilers and the tight schedule, there may be some shortcomings, and we sincerely ask readers to provide valuable feedback.
Compilers
December 21, 2005