Formula and preparation process of soda water beverage containing stevioside

Abstract

The present invention provides a stevioside-containing soda water drink formula and a preparation process thereof, and relates to the technical field of drinks, the stevioside-containing soda water drink formula comprises the following components in parts by weight: 1500-2000 parts of water, 50-200 parts of citric acid, 800-900 parts of sodium bicarbonate, 1-5 parts of natural perfume, 1-3 parts of anthocyanin-based food coloring, 1-2 parts of mint, and 1-2 parts of cinnamon. 0.5-2 parts of an enzyme preparation and 100-200 parts of a fruit juice concentrate; the fruit juice concentrate is prepared by mixing a stevioside solution and a concentrate according to a mixing ratio of 1: 9. The stevioside solution is used as the fruit juice concentrate, and compared with a traditional soda water formula, a natural sweet source and low calorie are provided for the drink. Natural spices such as mint and cinnamon are added, so that the taste and fragrance of the beverage are enhanced, and the use experience of consumers is also improved.

Description

Technical Field

[0001] The invention relates to the technical field of beverages, and in particular to a formula of a soda water beverage containing stevia and a preparation process thereof. Background Art

[0002] The field of soda water technology involves a series of methods and formulations for producing carbonated beverages, especially those with a refreshing taste and a refreshing thirst-quenching effect. This technical field includes formulation design, ingredient selection, mixing, carbonation and finally packaging and distribution. In traditional soda water production, common ingredients include water, carbonic acid, citric acid and various natural or artificial flavors.

[0003] In the existing soda water technology field, the use of conventional sugars or artificial sweeteners is its main shortcoming, especially among consumers who have strict requirements on health and calorie intake. Conventional sweeteners may lead to excessive sugar content, which is not conducive to diabetics or people who are controlling their weight. In addition, although artificial sweeteners can reduce calories, they may affect the natural taste of the product. At the same time, some studies have pointed out that long-term intake of artificial sweeteners may have adverse effects on health. Therefore, traditional soda water has obvious shortcomings in meeting the trend of healthy eating. This shortcoming has led to the market demand for healthier drinks not being fully met, limiting the market potential of the product and the expansion of the consumer base. Summary of the invention

[0004] The purpose of the present invention is to solve the shortcomings of the prior art and to propose a soda water beverage formula containing stevia and a preparation process thereof.

[0005] In order to achieve the above object, the present invention adopts the following technical scheme: a soda water beverage formula containing stevia, wherein the soda water beverage formula containing stevia comprises the following components in parts by weight:

[0006] 1500-2000 parts of water, 50-200 parts of citric acid, 800-900 parts of sodium bicarbonate, 1-5 parts of natural flavors, 1-3 parts of anthocyanin-based food coloring, 1-2 parts of mint, 1-2 parts of cinnamon, 0.5-2 parts of enzyme preparation, and 100-200 parts of fruit juice concentrate; the fruit juice concentrate is a mixture of stevia solution and concentrate, and the mixing ratio is 1:9.

[0007] Preferably, the enzyme preparation is any one of glucose oxidase, catalase, lipase and amylase.

[0008] The present invention provides a preparation process of a soda water beverage formula containing stevia, comprising the following steps:

[0009] S1, water source preparation, inject pure water into the stainless steel storage tank, control the water temperature at 15-25℃, use a pipeline with a flow rate of 500-800 liters / hour to inject water, prevent air from being entrained in the water, verify that the water quality meets the requirements through visual and instrument inspection, and obtain pure water;

[0010] S2, water quality adjustment, adjusting the water quality of the purified water, using a water softening device to reduce the hardness of the water to 50-80 mg / L to prevent hard water from affecting the taste, using a pH adjuster to adjust the pH value to between 6.5-7.5, circulating the water at a flow rate of 200-400 liters / hour for 20-30 minutes through a circulating pump, recording water quality parameters, and obtaining adjusted water;

[0011] S3, dissolving citric acid, adding citric acid to the adjusted water, and stirring with a stirrer at a speed of 100-200 RPM for 15-25 minutes to completely dissolve the citric acid to obtain a citric acid solution;

[0012] S4, adding sodium bicarbonate, adding sodium bicarbonate to the citric acid solution, controlling the stirring speed at 150-250RPM to avoid excessive bubbles due to violent reaction, controlling the temperature at 20-30°C to prevent excessive reaction, and continuously stirring for 20-30 minutes until the sodium bicarbonate is completely reacted and dissolved, using a pH meter to monitor the pH of the solution to ensure that it is in the neutral to slightly acidic range, and obtaining a citric acid solution containing sodium bicarbonate;

[0013] S5, adding spices and pigments, adding mint, cinnamon, natural spices and anthocyanin-based food pigments to the citric acid solution containing sodium bicarbonate in sequence, increasing the stirring speed to 200-300 RPM, stirring for 15-20 minutes, and maintaining the temperature at 25-35° C., which is conducive to the flavor release of the spices, and obtaining a solution with adjusted flavor and color through sensory testing;

[0014] S6, introducing juice concentrate, adding the juice concentrate added with stevia solution into the solution after the flavor and color are adjusted, stirring at a speed of 200-300 RPM for 15-25 minutes, and controlling the temperature at 20-30° C. to prevent thermal decomposition of stevia, to obtain a mixed solution with added juice;

[0015] S7, adding enzyme preparation, adding enzyme preparation to the mixed solution with added juice, stirring at a speed of 150-250RPM, stirring at a temperature of 30-40°C for 30-40 minutes to promote enzyme activity, and during the enzymolysis process, after the enzymolysis is completed, heating to 60°C for 10 minutes to inactivate the activity of the enzyme, and obtaining an enzyme-treated mixed solution;

[0016] S8, mixing uniformly, increasing the stirring speed to 300-400 RPM for the mixed solution after the enzyme treatment, stirring for 20-30 minutes, maintaining the temperature at 25-35° C., using high-speed stirring to ensure the uniformity of the solution, prevent the components from stratifying, and obtain a uniform mixed solution;

[0017] S9, carbonation treatment, transfer the uniform mixed solution to a carbonation tank, pre-cool it to 5-10°C, introduce carbon dioxide gas at a pressure of 0.5-0.8MPa for 30-40 minutes, stir it slightly, control the speed at 50-100RPM to promote the dissolution of carbon dioxide, monitor the carbonation degree, reach a predetermined gas content, and obtain a carbonated beverage.

[0018] S10, cooling and stabilizing, further cooling the carbonated beverage, using a plate heat exchanger to reduce the temperature to 0-5°C, and standing at this temperature for 1-2 hours to stabilize the taste and carbonation content of the beverage, avoiding vibration and agitation to prevent carbon dioxide from escaping, and obtaining a stabilized beverage;

[0019] S11, filtering and clarifying, filtering the stabilized beverage through a microporous filter with a pore size of 0.2-0.5 microns, controlling the flow rate at 100-200 liters / hour, removing tiny suspended particles and microorganisms, ensuring the clarity and safety of the beverage, regularly replacing and cleaning the filter to prevent clogging, and obtaining a clarified beverage;

[0020] S12, packaging, filling the clarified beverage into glass bottles or PET plastic bottles that have been sterilized at high temperatures using a fully automatic filling machine at a filling speed of 50-100 bottles / minute, using anti-theft covers or screw caps to prevent carbonic acid from escaping, affixing labels to indicate the production date and shelf life, and storing the product in an environment of 5-15°C, avoiding direct sunlight, to obtain a finished fruit juice soda drink.

[0021] Preferably, in step S1, the capacity of the stainless steel storage tank is 3000-4000 liters.

[0022] Preferably, in step S3, the water temperature is maintained at 25-35°C to facilitate the dissolution process.

[0023] Compared with the existing technology, the use of stevia solution as juice concentrate provides a natural source of sweetness and lower calories than traditional soda water formulas. The addition of natural flavors such as mint and cinnamon not only enhances the taste and aroma of the beverage, but also improves the consumer experience. In addition, the combination of sodium bicarbonate and citric acid makes the carbonation process gentler, reduces the discomfort that may be caused by excessive carbonation, and also improves the stability and shelf life of the beverage. The addition of anthocyanin-based food coloring increases the visual appeal of the beverage, while the application of enzyme preparations optimizes the utilization of sugar in the juice concentrate and improves the nutritional value of the overall beverage. These innovative measures enhance the market competitiveness of the product and provide consumers with a healthier option that is more in line with modern dietary trends.

[0024] The technical solution of the present invention is further described in detail below through the accompanying drawings and embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0026] Figure 1 The present invention provides a preparation process diagram of a soda water beverage formula containing stevia. DETAILED DESCRIPTION

[0027] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0028] Example 1, a formula for a soda water beverage containing stevia, the formula for a soda water beverage containing stevia comprises the following components in parts by weight:

[0029] 2000 parts of water, 200 parts of citric acid, 800 parts of sodium bicarbonate, 5 parts of natural flavors, 3 parts of anthocyanin-based food coloring, 2 parts of mint, 2 parts of cinnamon, 2 parts of enzyme preparation, and 200 parts of fruit juice concentrate; the fruit juice concentrate is a mixture of stevia solution and concentrate, and the mixing ratio is 1 to 9.

[0030] In this embodiment, the enzyme preparation is any one of glucose oxidase, catalase, lipase and amylase.

[0031] The present invention provides a preparation process of a soda water beverage formula containing stevia, comprising the following steps:

[0032] S1, water source preparation, pure water is injected into the stainless steel storage tank, the water temperature is controlled at 25℃, and the water is injected through a pipeline with a flow rate of 800 liters / hour to prevent air from being entrained in the water. Through visual and instrument inspection, it is verified that the water quality meets the requirements and pure water is obtained;

[0033] S2, water quality adjustment, adjust the water quality of the purified water, use water softening equipment to reduce the water hardness to 80mg / L to prevent hard water from affecting the taste, use pH adjuster to adjust the pH value to between 7.5, circulate it through a circulation pump at a flow rate of 400 liters / hour for 30 minutes, record the water quality parameters, and obtain the adjusted water;

[0034] S3, dissolving citric acid, adding citric acid to the adjusted water, and stirring with a stirrer at a speed of 200 RPM for 25 minutes to completely dissolve the citric acid to obtain a citric acid solution;

[0035] S4, adding sodium bicarbonate, adding sodium bicarbonate to the citric acid solution, controlling the stirring speed at 250RPM to avoid excessive bubbles due to violent reaction, controlling the temperature at 30°C to prevent excessive reaction, and continuing stirring for 30 minutes until the sodium bicarbonate is completely reacted and dissolved, using a pH meter to monitor the pH of the solution to ensure that it is in the neutral to slightly acidic range, and obtaining a citric acid solution containing sodium bicarbonate;

[0036] S5, adding spices and pigments, adding mint, cinnamon, natural spices and anthocyanin-based food pigments to the citric acid solution containing sodium bicarbonate in sequence, increasing the stirring speed to 300 RPM, stirring for 20 minutes, and maintaining the temperature at 35° C., which is conducive to the flavor release of the spices, and obtaining a solution with adjusted flavor and color through sensory testing;

[0037] S6, introducing juice concentrate, adding the juice concentrate with stevia solution added to the solution after the flavor and color are adjusted, stirring at a speed of 300 RPM for 25 minutes, and controlling the temperature at 30° C. to prevent thermal decomposition of stevia, to obtain a mixed solution with added juice;

[0038] S7, adding enzyme preparation, adding enzyme preparation to the mixed solution with added juice, stirring at a speed of 250RPM, stirring at a temperature of 35°C for 40 minutes to promote enzyme activity, and during the enzymolysis process, after the enzymolysis is completed, heating to 60°C for 10 minutes to inactivate the activity of the enzyme, and obtaining an enzyme-treated mixed solution;

[0039] S8, mixing uniformly, increasing the stirring speed to 400 RPM for the mixed solution after enzyme treatment, stirring for 30 minutes, maintaining the temperature at 35° C., using high-speed stirring to ensure the uniformity of the solution, prevent stratification of components, and obtain a uniform mixed solution;

[0040] S9, carbonation treatment, transfer the uniform mixed solution to a carbonation tank, pre-cool it to 10°C, introduce carbon dioxide gas at a pressure of 0.8MPa for 40 minutes, stir it slightly, control the speed at 100RPM to promote the dissolution of carbon dioxide, monitor the degree of carbonation, reach the predetermined gas content, and obtain a carbonated beverage.

[0041] S10, cooling and stabilization, further cooling the carbonated beverage, using a plate heat exchanger to reduce the temperature to 5°C, and leaving it at this temperature for 2 hours to stabilize the taste and carbonation content of the beverage, avoiding vibration and agitation to prevent carbon dioxide from escaping, and obtaining a stabilized beverage;

[0042] S11, filtering and clarifying, filtering the stabilized beverage through a microporous filter with a pore size of 0.5 microns, controlling the flow rate at 200 liters / hour, removing tiny suspended particles and microorganisms, ensuring the clarity and safety of the beverage, regularly replacing and cleaning the filter to prevent clogging, and obtaining a clarified beverage;

[0043] S12, packaging, the clarified beverage is filled into high-temperature sterilized glass bottles or PET plastic bottles using a fully automatic filling machine at a filling speed of 100 bottles / minute, anti-theft covers or screw caps are used to prevent carbonic acid from escaping, labels are affixed to indicate the production date and shelf life, the product is stored in an environment of 15°C and avoided from direct sunlight to obtain a finished fruit juice soda drink.

[0044] In this embodiment, in step S1, the capacity of the stainless steel storage tank is 4000 liters.

[0045] In this embodiment, in step S3, the water temperature is maintained at 35° C., which is helpful for the dissolution process.

[0046] Example 2, a formula for a soda water beverage containing stevia, the formula for a soda water beverage containing stevia comprises the following components in parts by weight:

[0047] 1500 parts of water, 150 parts of citric acid, 800 parts of sodium bicarbonate, 3 parts of natural flavors, 3 parts of anthocyanin-based food coloring, 2 parts of mint, 2 parts of cinnamon, 2 parts of enzyme preparation, and 200 parts of fruit juice concentrate; the fruit juice concentrate is a mixture of stevia solution and concentrate, and the mixing ratio is 1 to 9.

[0048] In this embodiment, the enzyme preparation is any one of glucose oxidase, catalase, lipase and amylase.

[0049] The present invention provides a preparation process of a soda water beverage formula containing stevia, comprising the following steps:

[0050] S1, water source preparation, pure water is injected into the stainless steel storage tank, the water temperature is controlled at 25℃, and the water is injected through a pipeline with a flow rate of 800 liters / hour to prevent air from being entrained in the water. Through visual and instrument inspection, it is verified that the water quality meets the requirements and pure water is obtained;

[0051] S2, water quality adjustment, adjust the water quality of the purified water, use water softening equipment to reduce the water hardness to 80mg / L to prevent hard water from affecting the taste, use pH adjuster to adjust the pH value to between 7.5, circulate it through a circulation pump at a flow rate of 400 liters / hour for 30 minutes, record the water quality parameters, and obtain the adjusted water;

[0052] S3, dissolving citric acid, adding citric acid to the adjusted water, and stirring with a stirrer at a speed of 200 RPM for 25 minutes to completely dissolve the citric acid to obtain a citric acid solution;

[0053] S4, adding sodium bicarbonate, adding sodium bicarbonate to the citric acid solution, controlling the stirring speed at 250RPM to avoid excessive bubbles due to violent reaction, controlling the temperature at 30°C to prevent excessive reaction, and continuing stirring for 30 minutes until the sodium bicarbonate is completely reacted and dissolved, using a pH meter to monitor the pH of the solution to ensure that it is in the neutral to slightly acidic range, and obtaining a citric acid solution containing sodium bicarbonate;

[0054] S5, adding spices and pigments, adding mint, cinnamon, natural spices and anthocyanin-based food pigments to the citric acid solution containing sodium bicarbonate in sequence, increasing the stirring speed to 300 RPM, stirring for 20 minutes, and maintaining the temperature at 35° C., which is conducive to the flavor release of the spices, and obtaining a solution with adjusted flavor and color through sensory testing;

[0055] S6, introducing juice concentrate, adding the juice concentrate with stevia solution added to the solution after the flavor and color are adjusted, stirring at a speed of 300 RPM for 25 minutes, and controlling the temperature at 30° C. to prevent thermal decomposition of stevia, to obtain a mixed solution with added juice;

[0056] S7, adding enzyme preparation, adding enzyme preparation to the mixed solution with added juice, stirring at a speed of 250RPM, stirring at a temperature of 35°C for 40 minutes to promote enzyme activity, and during the enzymolysis process, after the enzymolysis is completed, heating to 60°C for 10 minutes to inactivate the activity of the enzyme, and obtaining an enzyme-treated mixed solution;

[0057] S8, mixing uniformly, increasing the stirring speed to 400 RPM for the mixed solution after enzyme treatment, stirring for 30 minutes, maintaining the temperature at 35° C., using high-speed stirring to ensure the uniformity of the solution, prevent stratification of components, and obtain a uniform mixed solution;

[0058] S9, carbonation treatment, transfer the uniform mixed solution to a carbonation tank, pre-cool it to 10°C, introduce carbon dioxide gas at a pressure of 0.8MPa for 40 minutes, stir it slightly, control the speed at 100RPM to promote the dissolution of carbon dioxide, monitor the degree of carbonation, reach the predetermined gas content, and obtain a carbonated beverage.

[0059] S10, cooling and stabilization, further cooling the carbonated beverage, using a plate heat exchanger to reduce the temperature to 5°C, and leaving it at this temperature for 2 hours to stabilize the taste and carbonation content of the beverage, avoiding vibration and agitation to prevent carbon dioxide from escaping, and obtaining a stabilized beverage;

[0060] S11, filtering and clarifying, filtering the stabilized beverage through a microporous filter with a pore size of 0.5 microns, controlling the flow rate at 200 liters / hour, removing tiny suspended particles and microorganisms, ensuring the clarity and safety of the beverage, regularly replacing and cleaning the filter to prevent clogging, and obtaining a clarified beverage;

[0061] S12, packaging, the clarified beverage is filled into high-temperature sterilized glass bottles or PET plastic bottles using a fully automatic filling machine at a filling speed of 100 bottles / minute, anti-theft covers or screw caps are used to prevent carbonic acid from escaping, labels are affixed to indicate the production date and shelf life, the product is stored in an environment of 15°C and avoided from direct sunlight to obtain a finished fruit juice soda drink.

[0062] In this embodiment, in step S1, the capacity of the stainless steel storage tank is 4000 liters.

[0063] In this embodiment, in step S3, the water temperature is maintained at 35° C., which is helpful for the dissolution process.

[0064] Experimental methods:

[0065] Average bubble diameter determination method: Use a laser particle size analyzer to measure the bubble diameter in the beverage sample. Place the sample in a measuring cell at 20°C, set the laser wavelength to 632.8nm, and measure in the range of 0.1-500μm. Repeat the measurement three times for each sample, and take the average value as the final result.

[0066] Method for determining the half-life of bubble stability: Pour the beverage sample into a transparent measuring cylinder and record the initial bubble layer height. At a constant temperature of 25°C, record the bubble layer height every 5 minutes until the bubble layer height drops to half of the initial height. The half-life of bubble stability is the required time.

[0067] Carbon dioxide retention rate determination method: Use a carbon dioxide gas analyzer to determine the carbon dioxide content in the sample. The sample is sealed and stored in a 25°C environment. The carbon dioxide content is measured initially and measured again after 24 hours. The carbon dioxide retention rate calculation formula is: (carbon dioxide content after 24 hours / initial carbon dioxide content) × 100%.

[0068] Sensory evaluation method: Organize 10 professionally trained tasters to score the taste, bubble fineness, aroma and appearance of the samples. The scoring standard is 1-10 points. The scoring is carried out in a constant temperature and bright tasting room. The average of all tasters' scores is taken as the final score.

[0069] Shelf life determination method: subject the sample to an accelerated aging test at 37°C, and test the sensory index, microbiological index, and physical and chemical index of the sample every 5 days. When any index of the sample does not meet the national standard, record the time. Calculate the shelf life of the sample at room temperature according to the accelerated aging formula.

[0070] The finished materials prepared in Examples 1-2 were tested, wherein Comparative Example 1 was a commercially available product, and the experimental method was as follows:

[0071] Table 1 Performance test data

[0072] Performance Indicators Comparative Example 1 Example 1 Example 2 Average bubble diameter (μm) 150 80 60 Bubble stability half-life (minutes) 20 40 60 Carbon dioxide retention rate (%) 70 85 90 Sensory evaluation score (out of 10 points) 6 8 9 Shelf life (days) 30 45 60

[0073] As can be seen from Table 1, Example 1 and Example 2 have obvious advantages over Comparative Example 1. The bubble diameters of Example 1 and Example 2 are smaller, indicating that the bubbles are more delicate, which improves the taste of the beverage; the bubble stability half-life is longer, indicating that the bubbles remain in the liquid for a longer time, enhancing the visual effect of the product; the carbon dioxide retention rate is higher, which means that the carbonated flavor of the beverage is more persistent; the sensory evaluation score is higher, reflecting the improvement of the overall quality; the shelf life is extended, showing the stability of the product and the enhancement of market competitiveness.

Claims

1. A soda water beverage formula containing stevia, characterized in that: The soda water beverage formula containing stevia comprises the following components by weight: 1500-2000 parts of water, 50-200 parts of citric acid, 800-900 parts of sodium bicarbonate, 1-5 parts of natural flavors, 1-3 parts of anthocyanin-based food coloring, 1-2 parts of mint, 1-2 parts of cinnamon, 0.5-2 parts of enzyme preparation, and 100-200 parts of fruit juice concentrate; the fruit juice concentrate is a mixture of stevia solution and concentrate, and the mixing ratio is 1:

9.

2. The soda water beverage formula containing stevia according to claim 1, characterized in that: The enzyme preparation is any one of glucose oxidase, catalase, lipase and amylase.

3. A preparation process of a soda water beverage formula containing stevia, characterized in that: The following steps are involved: S1, water source preparation, inject pure water into the stainless steel storage tank, control the water temperature at 15-25℃, use a pipeline with a flow rate of 500-800 liters / hour to inject water, prevent air from being entrained in the water, verify that the water quality meets the requirements through visual and instrument inspection, and obtain pure water; S2, water quality adjustment, adjusting the water quality of the purified water, using a water softening device to reduce the hardness of the water to 50-80 mg / L to prevent hard water from affecting the taste, using a pH adjuster to adjust the pH value to between 6.5-7.5, circulating the water at a flow rate of 200-400 liters / hour for 20-30 minutes through a circulating pump, recording water quality parameters, and obtaining adjusted water; S3, dissolving citric acid, adding citric acid to the adjusted water, and stirring with a stirrer at a speed of 100-200 RPM for 15-25 minutes to completely dissolve the citric acid to obtain a citric acid solution; S4, adding sodium bicarbonate, adding sodium bicarbonate to the citric acid solution, controlling the stirring speed at 150-250RPM to avoid excessive bubbles due to violent reaction, controlling the temperature at 20-30°C to prevent excessive reaction, and continuously stirring for 20-30 minutes until the sodium bicarbonate is completely reacted and dissolved, using a pH meter to monitor the pH of the solution to ensure that it is in the neutral to slightly acidic range, and obtaining a citric acid solution containing sodium bicarbonate; S5, adding spices and pigments, adding mint, cinnamon, natural spices and anthocyanin-based food pigments to the citric acid solution containing sodium bicarbonate in sequence, increasing the stirring speed to 200-300 RPM, stirring for 15-20 minutes, and maintaining the temperature at 25-35° C., which is conducive to the flavor release of the spices, and obtaining a solution with adjusted flavor and color through sensory testing; S6, introducing juice concentrate, adding the juice concentrate added with stevia solution into the solution after the flavor and color are adjusted, stirring at a speed of 200-300 RPM for 15-25 minutes, and controlling the temperature at 20-30° C. to prevent thermal decomposition of stevia, to obtain a mixed solution with added juice; S7, adding enzyme preparation, adding enzyme preparation to the mixed solution with added juice, stirring at a speed of 150-250RPM, stirring at a temperature of 30-40°C for 30-40 minutes to promote enzyme activity, and during the enzymolysis process, after the enzymolysis is completed, heating to 60°C for 10 minutes to inactivate the activity of the enzyme, and obtaining an enzyme-treated mixed solution; S8, mixing uniformly, increasing the stirring speed to 300-400 RPM for the mixed solution after the enzyme treatment, stirring for 20-30 minutes, maintaining the temperature at 25-35° C., using high-speed stirring to ensure the uniformity of the solution, prevent the components from stratifying, and obtain a uniform mixed solution; S9, carbonation treatment, transfer the uniform mixed solution to a carbonation tank, pre-cool it to 5-10°C, introduce carbon dioxide gas at a pressure of 0.5-0.8MPa for 30-40 minutes, stir it slightly, control the speed at 50-100RPM to promote the dissolution of carbon dioxide, monitor the carbonation degree, reach a predetermined gas content, and obtain a carbonated beverage.

4. The preparation process of the soda water beverage formula containing stevia according to claim 3, characterized in that: Also includes: S10, cooling and stabilizing, further cooling the carbonated beverage, using a plate heat exchanger to reduce the temperature to 0-5°C, and standing at this temperature for 1-2 hours to stabilize the taste and carbonation content of the beverage, avoiding vibration and agitation to prevent carbon dioxide from escaping, and obtaining a stabilized beverage; S11, filtering and clarifying, filtering the stabilized beverage through a microporous filter with a pore size of 0.2-0.5 microns, controlling the flow rate at 100-200 liters / hour, removing tiny suspended particles and microorganisms, ensuring the clarity and safety of the beverage, regularly replacing and cleaning the filter to prevent clogging, and obtaining a clarified beverage; S12, packaging, filling the clarified beverage into glass bottles or PET plastic bottles that have been sterilized at high temperatures using a fully automatic filling machine at a filling speed of 50-100 bottles / minute, using anti-theft covers or screw caps to prevent carbonic acid from escaping, affixing labels to indicate the production date and shelf life, and storing the product in an environment of 5-15°C, avoiding direct sunlight, to obtain a finished fruit juice soda drink.

5. The preparation process of the soda water beverage formula containing stevia according to claim 3, characterized in that: In step S1, the capacity of the stainless steel storage tank is 3000-4000 liters.

6. The preparation process of the soda water beverage formula containing stevia according to claim 3, characterized in that: In step S3, the water temperature is maintained at 25-35°C to facilitate the dissolution process.

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