(Newswire.net — January 6, 2022) —
There are many different things to consider when set up a carbonated beverage plant. The most technical process is the syrup configuration part. Zhangjiagang Comark Machinery co.,ltd, we can provide various syrup configuration technology and formula, and we have many successful complete carbonated beverage solution for you reference. Here I will continue to introduce the blending system–syrup configuration.
Preparation of fruity syrup
In order to produce sodas with different flavors, some auxiliary materials need to be added to the original syrup, mainly as follows:
① Preservatives
The function is to prevent the product from being contaminated by bacteria and cause corruption.First of all, we must ensure the hygiene of the product production process to ensure the effect of adding preservatives. Most manufacturers use sodium benzoate as a preservative, because sodium benzoate has antibacterial properties, adding it can prevent the growth of microorganisms. Generally, sodium benzoate is melted into a 25% solution for use.
②Sour ingredients
Sour ingredients are widely used in water beverages to produce sour taste, adjust the sweetness of sugar, and accentuate or supplement the associated flavor. Therefore, the unique flavor of a beverage is improved by correct acidification. The sour flavor can also prevent the growth of beverage spoilage bacteria. The commonly used sour ingredients include: citric acid, malic acid, tartaric acid, phosphoric acid, lactic acid, etc. And citric acid is the most common, the general dosage is not restricted.
③ Sweeteners
The purpose is to increase the sweetness of the drink.
④ Juice
Many juices are widely used in carbonated beverages, such as citrus juice, apple juice, sea buckthorn juice and so on. No matter what kind of juice is extracted, the extracted juice needs to be pasteurized, the purpose is to destroy the activity of the pectinase, otherwise the pectinase will destroy the pectin in the juice and make the juice turbid. Since most of the juice is water, long-distance transportation will waste the packaging and increase the transportation cost. For this reason, the juice can generally be made into concentrated juice, which can be concentrated by 3-6 times. And put in large packaging, then high-temperature sterilization treatment can be carried out.
⑤ Pigment
Since consumers like the appearance of the beverage to be close to the color of the original fruit, it is necessary to add color of the beverage to attract consumers. Carbonated beverages generally use natural pigments and artificial synthetic pigments.
⑥Fragrance
Fragrance is indispensable in beverage production. Since the solubility of various flavors is related to the amount of use, excessive use will lead to opacity and excessive fragrance. Therefore, each flavor must be trial-produced before it can be used.
Blending of syrups
Fruity syrups (or flavored syrups) refer to syrups that can be filled with various raw materials. The blending process refers to the order of feeding. The batching barrel should be made of stainless steel, with a stirrer inside, and a volume scale. When the original syrup is added to a certain volume, under constant stirring, add the auxiliary materials one by one in order (if the auxiliary materials are solid, they must be dissolved in water before adding).
Sequence: original syrup → 25% ammonium benzoate → sodium saccharin solution → 50% citric acid solution → juice → soluble essence → pigment (melted by hot water) → constant volume (add water)
Note: It should be added under constant stirring and the order cannot be reversed. Sodium benzoate is easy to dissolve in water and is convenient to use, but it will be converted into benzoic acid, which is hardly soluble in water, when directly contacted with acid syrup. The benzoic acid will precipitate at the bottom of the container. (Floc).
For detailed processing technology and equipment consultation, please contact:zhangjiagang comark machinery co ltd, china.
Website : www.comarkmachine.com