| 摘要 |
Esp. invert sugar syrup is carbonated to a CO2 content of >=0.3, esp. 0.4-2.0, g per kg. of syrup and the CO2 is sterilized before absorption into the syrup. Dissolved oxygen present is initially driven out e.g. by heating and all filling operations of reservoirs and transport tanks takes place at the bottom of the vessel to prevent reabsorption of O2 which can foam in mixing machines etc. or can oxidize flavourings. The dissolved CO2 in the syrup promotes subsequent carbonation of the dilute flavoured syrup for the soft drink. |
