| 摘要 |
The present invention relates to a method for continuously preparing food products containing a predominant fraction of constituent liquid (liquid of constitution), of the type comprising an operation of mixing a suitable volume of constituent liquid (liquid of constitution) and of a concentrate containing the basic ingredients of the food product, as well as an operation of heat treatment intended to preserve the product, in which method the operations of mixing and heat treating are conducted simultaneously by pressurised injection of the concentrate and of at least a portion of the constituent liquid (liquid of constitution) heated up to a temperature above approximately 100 DEG C, in a closed tubular chamber in order to prevent any vaporisation of the constituent liquid (liquid of constitution), characterised in that the said food products are liquids in which water is the major constituent, and in that, prior to the mixing and heat treating operations, at least a portion of the constituent water (water of constitution) is removed, the said water being quantitatively re-injected, in the heated-up state, at the time of the said mixing and heat treating operations.
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