Sugar dissolving method in beverage preparation

Abstract

The invention discloses a sugar dissolving method in beverage preparation. The sugar dissolving method in beverage preparation is high in production efficiency, is also capable of improving the production environment and comprises the following steps: shearing and dissolving, namely adding 60 percent by weight of granulated sugar and 40 percent by weight of hot water at 80-85 DEG C into a high-speed shearing tank so as to dissolve the granulated sugar, and shearing for 20-30 minutes at a speed of 100 revolutions per minute so as to obtain a coarse syrup with a brix degree of 60; sterilizing and reacting, namely feeding the coarse syrup into a reaction tank, carrying out heat preservation for 30 minutes in the reaction tank at the temperature of 85 DEG C and killing bacteria in the coarse syrup by using active carbon in the reaction tank; filtering, namely feeding the sterilized coarse syrup into a filter and filtering at a filtration speed of 10-15 kiloliters per hour so as to filter the active carbon and impurities in the coarse syrup and obtain a fine syrup with a brix degree of 55-65 and a color value of less than 35; and storing, namely storing the fine syrup in the storage tank, wherein the storage time does not exceed 20 hours and the temperature is lower than 20 DEG C.

Description

technical field [0001] The invention relates to a method for dissolving sugar in beverage production. Background technique [0002] Dissolving sugar is an essential processing technology in the production of fruit juice drinks. Since syrup involves the production of many downstream products and is the basis of the entire food processing industry chain, its quality is directly related to the lifeline of downstream products. With the continuous improvement of the awareness of advocating green food and green technology, how to use energy-saving, low-consumption and high-efficiency processing technology is a topic of concern to people in the industry. [0003] With the development of the food industry, traditional manual stirring and stove melting sugar have been replaced by mechanized and automated equipment. Since the formation mechanism of syrup is a process of conversion from free particle molecules to glucose molecules, the process is slow and requires sufficient formatio...

AI Technical Summary

Problems solved by technology

The syrup produced by this method has low Brix and high color value, so the taste is not good

In addition, this kind of reaction tank has a large capacity, with a height of 6 meters and the feeding port is located at the top. The sugar bags must be sent to the top by the elevator, and then manually poured in from the feeding port. About 200 bags are poured each time. The sugar can only be reacted once, and the workers have to stand on the top of the 6-meter-high reaction tank to operate, which is not only labor-intensive but also the production environment is harsh

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