有味水生产工艺研究  

A study on the production technology for flavoured water

作　　者：刘建文 

机构地区：[1]广州德发食品工业有限公司,广东广州510730

出　　处：《饮料工业》2001年第1期37-39,共3页Beverage Industry

摘　　要：针对有味水一般采用不耐热的PET瓶包装 ,且又不充二氧化碳或氮气的特点 ,通过实验 ,采取先用UHT灭菌 ,冷却后再用O3 处理的方法 ,既可确保成品能在较长时间内保持无菌状态 ,又不影响产品的风味 ,从而解决了长期困扰人们的技术难题。Flavoured water, which is usually packed in non-heat-resistant PET bottles and contains no CO 2 or nitrogen, is subjected to UHT sterilization, and O 3 treatment after cooling in experiments. The products are featured by long-term sterileness and unaffected flavour, giving a solution to the technological problem that has puzzled the personnel concerned for a long time.

关 键 词：有味水 UHT O3 生产工艺 果汁型饮料 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]