Inverted sugar phyllanthus emblica fruit soda water drink and production method thereof

Abstract

The invention discloses an inverted sugar phyllanthus emblica fruit soda water drink and a production method of the inverted sugar phyllanthus emblica fruit soda water drink. The inverted sugar phyllanthus emblica fruit soda water drink comprises, by weight, 1 part of phyllanthus emblica fruit juice, 0.5-1.5 parts of inverted sugar, 0.01-0.03 part of citric acid monohydrate and 0.01-0.03 part of sodium bicarbonate. The production process includes the steps of crushing, denucleating, juicing, centrifugal clarifying, diluting, inverted sugar preparing, the juice and the inverted sugar mixing, alkalinity adjusting with sodium bicarbonate and filling. The production method is easy to implement and dose not involve complex devices, the carbonated drink can be produced, and the carbonated drink is rich in vitamin C (Vc), superoxide dismutase (SOD) and other nutritional ingredients, good in mouthfeel, free of preservatives and pigments, sour and sweet, tasty and suitable for a great number of consumers. The production method of the drink is clean, environmentally friendly, low in energy consumption and cost and suitable for mass production and has good market prospects.

Description

technical field [0001] The invention belongs to the technical field of food and beverages, and in particular relates to an emblica soda drink and a production method thereof. Background technique [0002] Fruit juice beverages currently on the market are mostly made from fruit juice and sucrose, and are made by adding chemicals such as pigments, preservatives, and stabilizers. Due to the addition of a large amount of chemical reagents, consumers' trust in product safety is greatly reduced. The advantage of using sucrose as a sweetener is that it has a wide range of sources and is cheap, but the disadvantage is that the taste is greasy and not refreshing. High-concentration sucrose is easy to crystallize and precipitate under low temperature conditions, resulting in unstable products. Fructose, glucose, and invert sugar are also common beverage sweeteners. Fructose is the sweetest monosaccharide, its sweetness is 1.7 times that of sucrose and three times that of glucose. F...

AI Technical Summary

Problems solved by technology

Due to the addition of a large number of chemical reagents, consumers' trust in product safety is greatly reduced

The advantage of using sucrose as a sweetener is that it has a wide range of sources and is cheap. The disadvantage is that the taste is greasy and not refreshing. High-concentration sucrose is easy to crystallize and precipitate under low temperature conditions, resulting in unstable products.