Publication date: June 5, 2005 to1October 38.
ISBN:978750262 1957[ decimal number: 750262 1954]
Page number: 260 weight: 0.380KG
Pricing: ￥29.00 This book collects and reflects the new achievements of soft drink technology at home and abroad, discusses the raw and auxiliary materials, basic theories and production methods of soft drink production in detail, and introduces the product formula, technological process, operation points, existing problems and solutions of representative soft drink production. The book is divided into 12 chapters: introduction, water and water treatment of soft drinks, commonly used raw materials and accessories for soft drinks, packaging containers and materials, carbonated drinks, fruit and vegetable juice drinks, milk-containing drinks, vegetable protein drinks, bottled drinking water, tea drinks, solid drinks and special-purpose drinks.
This book can be used as a teaching material or reference book for food science and engineering, storage and processing of agricultural products and related majors, and can also be used as a reference material for professional technicians and production managers engaged in food processing. foreword
Concept and classification of soft drinks
The position of soft drinks in food industry
Related disciplines and learning methods of soft drink technology
Article 1 Raw materials and materials
Chapter I Water Treatment of Water and Soft Drinks
Water quality requirements of soft drinks
Coagulation and filtration
Lime softening method
Treating water by electrodialysis and reverse osmosis
Ion exchange softening method
Disinfection of water
Chapter II Chemical Constituents and Processing Characteristics of Fruits and Vegetables
moisture
carbohydrate
organic acid
Tannin substance
nitrogenous substance
Chapter III Other Raw and Auxiliary Materials
benefit
Acid agent
Spices and essences
pigment
Prevention law
Chapter IV Packaging Containers and Materials
glass bottle
Metal packaging materials and metal cans
Plastics and composite packaging materials
The second article carbonated drinks
Chapter 1 Preparation and Blending of Syrup
Preparation of raw material syrup
Raw rice and mixed fruit syrup
Chapter II Carbonization
Factors affecting carbonization
Method and equipment for carbonation
Chapter III Harmonic Systems and Harmonic Devices
Harmonic mode
Syrup feeder and mixer
Chapter IV Bottle Production Line
Washing bottle
Filling and sealing
Other equipment
Chapter III Juice and Vegetable Juice
The first chapter is the basic process of fruit juice and vegetable juice production.
Selection and cleaning of raw materials
Juicing and leaching
Clarification and filtration of fruit juice
Homogenization and degassing of fruit juice
Sugar and acid regulation and mixing of fruit juice
Chapter II Citrus Juice
Production technology of natural citrus juice
Production technology of concentrated citrus juice
Citrus juice drinks and juice refreshing drinks
Production technology of citrus juice syrup
Chapter III Apple Juice
Production technology of apple juice
Treatment of raw materials
Juice
Sterilization, aromatic recovery and centrifugal separation.
Clarification and filtration
Concentrating, mixing and filling
Chapter IV Grape Juice
Grape Juice
Grape juice beverage
Chapter V Fruit juice with pulp
raw material
Pretreatment of raw materials
Mixing, homogenizing and degassing
Sterilization and packaging'
Chapter VI Tomato Juice
raw material
Production technology of tomato juice
Article 4 Other Soft Drinks
The first chapter mixed fruit drinks
Characteristics of raw fruit juice
Mixed natural juice
Mixed fruit juice drink and mixed pulp drink
Chapter II Milk Beverage
Classification and types of milk drinks
Coffee milk beverage
Other milk drinks
Chapter III Soy Milk Beverage
Chemical constituents of soybean
Nutrition and classification of soybean milk
Enzymes and anti-nutritional factors in soybean
Improve the quality of soybean milk and recycle protein.
Basic process of soybean milk production
Chapter IV Solid Beverage
Overview of solid drinks
Fruit juice type solid beverage
Egg milk solid beverage
Other types of solid drinks
Chapter V Mineral Water
Definition of mineral water
Classification of mineral water
Expression method of chemical composition of mineral water
Formation of chemical components in mineral water
General law of mineral water distribution
Article 5 Quality management and sensory quality inspection
Chapter I Quality Management
Overview of quality management
Soft drinks and microorganisms
Preservation of fruit juice
Chapter II Sensory Quality Inspection
General methods of sensory quality inspection
The solutions of several sensory examination methods are arrogant.
Main references
appendix
People's Republic of China (PRC) * * Trial Standard for Soda Ash of Ministry of Light Industry (QB926-84)
Standard for soda bottles of People's Republic of China (PRC) Ministry of Light Industry (QB943-84)
National Food Hygiene Standard of People's Republic of China (PRC) (GB2760-8 1)
International system of units of measurement and conversion tables
English and American metric unit conversion table
etc