Method for preparing carbonated fruit drink

Abstract

The invention discloses a method for preparing a carbonated fruit drink. The method comprises the following steps of (1) heating up a proper amount of process water to over 90DEG C, adding white granulated sugar, appropriate amount of diatomite and activated carbon, preserving heat for 25-30 minutes at 87+ / -2DEG C, then adding high fructose corn syrup, preserving heat for 1-3 minutes at 87+ / -2DEG C, and finally, pumping into a blending cylinder through circulating filtration; (2) weighing proper amount of citric acid, sodium chloride, acesulfame, sucralose and potassium sorbate, respectively dissolving by normal temperature reverse osmosis water, filtering so as to remove impurities in the raw material; (3) starting stirring by the blending cylinder, adding potassium sorbate solution and mixing uniformly, then sequentially adding sucralose, acesulfame, sodium chloride solution / fruit juice concentrate and citric acid, mixing uniformly, and finally adding water to a constant volume; and (4) sterilizing the drink with a constant volume instantly at high temperature, carbonating, adding velcorin, filling and capping. The fruit drink prepared by the method has the characteristics of good sterilization effect, rich nutrient contents, long flavor retention period and fresh taste.

Description

technical field [0001] The invention relates to the field of non-alcoholic beverages, in particular to a method for preparing carbonated fruit juice beverages. Background technique [0002] Juice drinks are juice products obtained from fruits through physical methods such as pressing, centrifugation, extraction, etc. Most of them use the beating process to process the fruit or the edible part of the fruit into an unfermented but fermentable slurry or concentrated fruit pulp Adding the same amount of water as the natural moisture lost when the pulp is concentrated, the product has the color, flavor and soluble solid content of the original fruit pulp. [0003] At present, the preparation process of fruit juice beverage mainly includes two sterilization processes of front-end sterilization and rear-end sterilization. Among them, the front-stage sterilization is mainly carried out on the homogenized fruit juice raw materials, and the instantaneous high temperature treatment of...

AI Technical Summary

Problems solved by technology

The shelf life of fruit juice drinks obtained in this way is often short, and some even have to be stored at low temperature

At the same time, high temperature treatment above 120°C is likely to cause the loss of nutrients

In addition, the existing fruit juice drinks are basically air-free, and consumers usually consume them in the morning and evening; but with the acceleration of the pace of life, many consumers will also consume fruit juice drinks at noon, and the existing fruit juice drinks cannot solve the problem of cooling people off from the heat. requirements, the taste is poor at noon, especially in hot summer

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