| 摘要 |
Method for production and contents of a soft drink, which finds implementation in the food industry in producing of turbid drinks from cereals. The method is distinguished for a considerable increasing of the homogenization and achieving a full Hydrolysis of the starch. The process of production follows a simplified technology, without the necessity of adding conserving agents, stabilizers, etc. for artificial prolongation of the term of duration of the drink. This is achieved by consecutive operations: washing of impurities from grains of cereals, boiling, cooling, passing through a mesh, adding sugar, deaeration, heating to a temperature for pasteurization or sterilization, shock cooling and pouring into sterile and hermetic packages. During the boiling citric acid 0,1 % - 0,3 % is added and after the sweetening the formed mass is homogenized under pressure of 100 to 250 atmospheres. The contents of the drink: grains of cereals: 10 % - 15 %; water: 70 % - 82 %; sweetener: 0,5 % - 14 %; citric acid: 0,1 % - 0,3 %; ascorbinic acid: 0,1 %. |
