Soft Drink Processing Technology and Formulas

Author: Lin Yifeng
Publisher:
Publish Date: 2006-09-01
Features: This book starts from the perspective of production technology, focusing on introducing the concept, classification, and role of soft drinks in the food industry; the requirements for various raw materials and auxiliaries in soft drinks; the raw materials, formulations, process flows, operational key points, quality requirements, quality inspection, application of HACCP in soft drinks, and main production and processing technologies. It also introduces new technologies and formulations suitable for development by small and medium-sized enterprises. The book covers the requirements for various raw materials and auxiliaries in soft drinks, with a focus on carbonated drinks, fruit and vegetable juices, dairy-based drinks, plant protein drinks, solid drinks, bottled water, tea drinks, and special-purpose drinks. It includes their raw materials, formulations, process flows, operational key points, quality requirements, HACCP system, and main production and processing technologies, as well as new technologies and formulations suitable for development by small and medium-sized enterprises. This book serves as a guiding reference for teaching, research, production, and new product development in the food industry, and is suitable for researchers, educators, production personnel, inspectors, and management personnel in the beverage and food processing fields.