【摘要】 清汁型低酸性热灌装饮料,如菊花蜜植物饮料的非生物稳定性(物理性、化学性沉淀的产生),一直是困扰饮料行业的技术性难题。结合生产实际,提出了解决问题的具体方案,即合理的工艺流程、合理的产品配方、工艺用水采用RO水或者软化水、加强对原辅材料和生产过程的质量控制。更多还原

【Abstract】 The non-biological stability (physical and chemical precipitations)of hot-filled low-acid clear juice drinks such as a chrysanthemum honey vegetable drink has been a difficult technological problem puzzling persons from the beverage industry. In combination with the practice of production,some suggestions are made to solve this problem,including rational technological process,appropriate product formula,RO or softened water used as the process water,and intensified quality control on raw/ auxiliary materials and production process.更多还原