固体饮料发展现状(Development status of solid beverage)

固体饮料发展现状（Development status of solid beverage）Present situation and development trend of solid beverage processing

2007 issue third

By introducing the current status of mainstream beverage and processing technology of solid beverage at home and abroad, this paper sums up the existing problems in the development of domestic solid beverage, and puts forward the developing direction of solid beverage.

Present situation and development trend of solid beverage processing

Department of food science, School of textile and food science, Sichuan University, Gong pin, Zhao Zhifeng

1 Preface

Solid beverage is a variety of raw materials (sugar, fruit juice, vegetable extract oil and other ingredients) blending, concentrated and dried, or various raw material crushing, mixing granular, flake or powder, water Chongdiao only after drinking the beverage [1, 2, 3].

According to GB7101-2003, the solid beverage into protein solid drink and ordinary solid beverage: protein solid drink refers to milk and dairy products and other animal and plant protein as the main raw material, adding or not adding the protein content of supplementary material is greater than or equal to

4% of the products; the ordinary solid beverage refers to the fruit juice or by roast coffee, tea, chrysanthemum and other plant extracts as the main raw material, adding or not adding other auxiliary materials, the content of protein is lower than 4% of the products.

According to the characteristics of the solid beverage, the product has the following advantages:

(1) the water content of solid beverage is below 5%. It is not only perishable, shelf life is long, but the volume is greatly reduced, so it is easy to carry and transport;

(2) in the solid drink, often add a lot of nutritious substances, if the vegetable juice, milk, vitamins, amino acids, honey and so on, all of these are necessary for the human body, people can obtain rich nutrition in drinking beverages at the same time, be of great advantage to the body.

Solid beverage because of the above advantages and its simple production process, product sales increased significantly every year, the market prospect is very broad, [4, 5].

2 mainstream varieties of solid drinks

Solid beverage has a long history, but because of its long shelf life, easy transportation, nutrition and delicious, it has developed rapidly in yield, variety, package and function.

2.1 foreign mainstream varieties of solid drinks

In foreign countries, the United States, Western Europe, Japan and other countries, solid beverage production annual growth rate of more than 10%, the mainstream varieties, fruit powder, milk coffee, instant tea etc.. In the malted milk than the well-known brand of Britain's A Hua field, Australia beauty green; United States Court case Orange Juice fruit powder class; Instant Coffee in Switzerland and the United States Nestle Kraft company produced Instant Coffee and instant cocoa; instant tea with the United States and Switzerland Nestle Lipton, kraft the instant tea, instant lemon tea.

2.2 domestic mainstream beverage products

In China, the production of various kinds of solid beverage is also increasing rapidly, and its output has accounted for more than half of all drinks, and the solid drinks in major cities all over the country are developing very fast. At present, the main varieties of solid beverage market are solid beverage, tea, milk powder, soy milk powder, coffee, oatmeal and so on. In addition, with the improvement of people's living standard, there are higher requirements for the solid beverage type and nutrition, to meet the market demand, all kinds of fruit, cereal grains, slimming tea, milk, peanut powder, Soybean Milk crystal crystal, pumpkin powder and other new solid beverage have appeared on the market, its sales situation is also very good.

3 status of solid beverage processing technology

Rich solid beverage varieties, new technology has been applied to solid beverage production, which not only developed a taste more and more varieties of products, application of new

technology will also improve the product quality and production efficiency of solid beverage. At present, the production process of solid beverage is not only spray drying, but also freeze-drying and microencapsulation.

3.1 spray drying method

Spray drying is a traditional method for preparing solid beverage. The method is to use a heated air flow into the drying chamber, through high-speed rotating atomizer or high-pressure nozzle, so that the material is dispersed into a fine material fog, and the hot air vortex to make powder products. The method has the advantages of high speed, high efficiency, little process, good dry powder solubility, uniform product, high purity, and keeping the color and fragrance of the material.

3.1.

1 health care balsam pear solid drink

Guangdong Province Academy of Agricultural Biotechnology Research Institute Zhang Yan et al to sorbitol, maltitol and low energy alcohol as the main carrier, the introduction of bitter gourd, and made into pulp, using spray drying processing of health beverage of balsam pear. Its processing flow is:

The product has low heat, and uses beta cyclodextrin as a bitter embedding agent, effectively reducing the bitter taste of the product and having a certain health care function. It provides a new approach for deep processing of Momordica charantia [6].

3.1.2 new type Cordyceps sinensis health care solid drink

Zhang Yan and Liu Cuijiao also made Cordyceps sinensis as the main raw material, added nutrient fortifier, spray dried, made a solid health drink of Cordyceps sinensis. Its production process is:

The solid beverage of Cordyceps sinensis was prepared by spray drying. The color and aroma of the material were kept and the solubility of the product was good. The product and process reflect the development of solid beverage in the direction of health care and health [7].

3.2 freeze drying method

Freeze drying is the inclusion of a large number of water substances, pre cooling, frozen into solid, and then in the vacuum under the conditions of water vapor directly sublimation. Preparation of solid beverage with freeze drying, the utility model has the advantages of: at low temperature, freeze drying, without damaging heat sensitive substances, loss of volatile components is small, to maintain the original structure, can eliminate water 95% ~ 99% and above, the dried product can be stored for a long time without spoilage.

And Wu Zhaoxia of the food College of Shenyang Agricultural Uinversity have made a solid drink by vacuum freeze drying with the composite vegetable pulp fermented by lactic acid:

The product is brightly colored and rich in nutrients. Freeze-drying reduces the breakdown of nutrients to the maximum

extent and provides a relatively new production process for the development of solid beverage [8].

3.3 microencapsulation

3.3.1 multi spike micro capsule solid drink

Liao Xiaofeng, Yu Rong and others from East China Institute of Geology have made a new type of solid drink by microencapsulation. Its technological process is:

The microencapsulation technology can effectively prevent the loss and damage of the active components in the spike. Not only has a good taste, but also has Shengjinzhike, antihypertensive effect of reducing weight [9].

3.3.2 pumpkin, corn flour, effervescent tablets, solid drink

Effervescent tablets are solid drinks, a new form of products. The market sold effervescent solid beverage with vitamin C effervescent tablets and effervescent tablets of Ginkgo biloba. In addition, a variety of flavors and varieties of effervescent tablets have also been developed.

Li Cili of the Harbin University of Commerce, Duan Shanhai, corn, pumpkin as raw material, crushing, high alpha, micro capsule technology, with sugar, milk powder, in order to improve its taste and flavor, prepared solid beverage effervescent tablets. Its technological process is:

The product is light brown and has a round shape. Its production

process is simple, equipment investment is low, and has certain popularization and application value [10].

4 problems in the development of solid beverage

Although the solid beverage has developed rapidly in our country, it occupies a very important position and proportion in the beverage industry. However, there are still some problems in the development of the solid beverage industry in our country:

First of all, due to our traditional dietary habits, the public in addition to a small number of solid drinks such as tea and milk powder agree, most of the new forms, special features of the solid beverage is difficult to reach a consensus;

Secondly, most of the solid beverage factories are small and medium-sized enterprises, and their infrastructure is relatively weak, the sanitary conditions are not satisfactory, and the management system is imperfect. Many small and medium-sized enterprises repeat the production of low-end products, so that some of the products on the market are too many, and the competition is very fierce.

Again, there are a number of low tech products currently on the market, they only have the shape of solid beverage, and does not have special function, high technology materials and technology applied to the products of [11].

Finally, the management of beverage production operation in our country there are gaps, lack of a set of strict, standardized

and comprehensive management system. As the state has less support for beverage enterprises, enterprises have to fight alone in the fierce competition, often resulting in insufficient accumulation of their own, and the cash flow is not smooth and so on.

At the same time, many utilitarian enterprises do not produce low quality and low-priced products according to the order of fair market competition to attack the market, resulting in confusion in the market price.

5 trends in the development of solid beverage

In China's food industry, the solid beverage industry started late, but in recent decades, especially since 90s, the solid beverage industry has developed very rapidly. Through analysis and investigation, we believe that China's solid beverage should be developed in the following directions:

(1) make full use of and develop the advantages of our country's abundant resources. Actively develop milk protein, vegetable protein, fruit and vegetable juice, instant tea and other nutritious, functional and special solid beverage.

(2) continue to learn from foreign advanced technology and equipment to make up for their deficiencies. Also, the advanced science and technology such as nutrition combination technology, ultrafiltration technology, high-pressure extraction of aromatic [12], aseptic packaging technology, to promote the entire solid beverage industry, promote the healthy development of China's beverage industry.

(3) the relevant departments of the state have worked out a set of production management standards to make the raw materials of the products specialized and serialized, and strictly regulate the production and management of enterprises in accordance with standards. At the same time, enterprise leaders and producers raise their consciousness, organize production in accordance with standards, and guarantee product quality in a responsible manner. To create a fair and legal environment for the development of solid drink.

(4) the development of solid drink will surely start with the cultivation of the traditional consumption habits of the masses and broaden the market for the sale of non-traditional solid drinks.

China is rich in natural resources and has a long history of food culture, with the deepening of reform and opening-up, learn and absorb foreign advanced technology and equipment, China's solid beverage industry will have a leap of greater development, and will further enhance the competitiveness in the international market.

Reference：

[1] Li Jihong. 260 questions on the production technology of beverage and cold drinks [M]. Beijing: China Light Industry Press, 1993.

[2] Leakey Hong. Soft drink production process and formula of 3000 cases (1) [M]. Guangzhou: Guangdong science and Technology

Press, 2000.

[3] Hu Xiaosong, Bao Biao. Soft drinks technology [M]. Beijing: China Agricultural University press, 2002.

[4] Lin Yifeng. Solid beverage processing technology and formula of [M]. Beijing: Beijing science and Technology Literature Press, 2000.

[5] Huang FA. 800 practical formulas for soft drinks [M]. Beijing: China Light Industry Press, 1999.

[6], Zhang Yan, Qiu Li, et al. Development of a health care balsam pear solid drink [J]. Guangzhou food science and technology, 2004, 3 (20): 69 to 70.

[7], Zhang Yan, Liu Cuijiao. Development of new Cordyceps sinensis health care solid food [J]. food science, 2004, supplement: 105 ~ 107.

[8], Meng Xianjun, Wu Zhaoxia. Study on lactic acid fermentation of compound vegetable solid beverage by freeze drying [J]. food science, 2002, 8 (23): 128 to 130.

[9], Liao Xiaofeng, Yu Rong, Zeng Zeng, Hong Wah. Research on the development of multi ear and microencapsulated foaming solid beverage [J]. Guangzhou food science and technology, 2001,1 (17): 74 to 77.

[10] Li Cili, Duan Shanhai, Zhao Bo. The pumpkin corn powder solid beverage effervescent tablets on [J]. applied science and

technology, 2001, 10 (28): 53 ~ 56.

[11] Li Shuguo. Health food processing technology and formula of [M]. Beijing: Science and Technology Literature Press, 2001.

[12] Sun Yunxia, Jin Huiling, Hubei. Xiumin edible traditional Chinese medicine solid health beverage development [J]. food research and development, 1997, 9 (18).