What are the applications of high technology in beverage production?

Membrane separation technology
1, the principle of membrane separation technology membrane separation technology refers to the separation, purification and finally concentration of a mixture of molecules of different particle sizes at the molecular level by means of a semi-permeable membrane. It is worth mentioning that this process is the use of physical principles, without the addition of any additives, molecules have not undergone phase changes. It is highly efficient, environmentally friendly, easy to control the filtration process, so it is widely used in food, medicine, chemical industry and other categories and has produced great social effects and economic benefits.
2, the application of ultrafiltration clarification of beverages and sterilization of pectin protein, starch and other gelatinous precipitates and fruits and vegetables after mixing and filtration of suspended matter such as tissue debris still exists is to cause turbidity of fruit and vegetable juices are the main components. The use of ceramic membranes for ultrafiltration clarification can effectively solve this problem and well retain the flavor substances and vitamins. Not only that, with the membrane technology from the water salts can effectively separate bacteria, improve water quality, so that the cost of water down by 50%.

3, the concentration of tea juice tea drinks in the general production process is: in the tea concentrate or instant tea powder add accessories configuration, after filtration, sterilization in the production line after canning and capping, and finally after the inspection of the finished product. Therefore, the concentrate is the core of production. Tea concentrate produced using ultrafiltration membrane not only improves the content of tea polyphenols, amino acids and vitamins and other organic substances, but also better maintain the flavor of tea. At present, this technology has been industrialized in the tea beverage processing industry.
4, the standardization of milk due to membrane separation technology does not affect the structure and nature of milk proteins, so the use of ultrafiltration and microfiltration of proteins for standardized filtration, so that the original composition due to cow breeds, production seasons and feeding conditions and other reasons for the composition of the raw material of the milk changes in milk protein content and milk fat content to remain stable. This rationalizes the production of dairy products and provides considerable social and economic benefits for businesses.
Microencapsulation technology
1, function with a polymer wall shell of the micro-container or packaging is the core of the microencapsulation of the main points, its main function: to change the existence of the state of the material, the quality and volume, masking the bad flavor, reduce volatility, isolation of interactions between the material and to protect the sensitive substances.

2, tea beverages tea contains a variety of substances to external factors such as sunlight, heat, oxygen, acidity, alkalinity and other exceptionally sensitive. Therefore, the use of microencapsulation technology for selective wrapping of substances in tea to prevent the destruction of flavor substances in the purification step and sterilization step in the product deterioration, in order to highly restore the flavor, color and brightness of the tea itself.
3, probiotics probiotics is a beneficial active microorganisms, it is a wide range of audiences, such as middle-aged and elderly people, lactose intolerance, diarrhea and constipation. However, probiotic products in the production to the marketing of this series of steps, will be subject to a variety of unfavorable environments leading to a large reduction in the number of live bacteria utilized by the human body, and microcapsules wrapped in probiotics can enhance its resistance to the outside world, and better play the role of probiotics.
Ultra-high-pressure sterilization
1, the principle of ultra-high pressure sterilization technology belongs to the cold sterilization technology, the use of protein molecules collide violently resulting in covalent bond destruction, thereby destroying the primary structure of the protein to achieve the purpose of sterilization. But ultra-high pressure does not kill all bacteria, only to meet the requirements of commercial sterility.

2, cow’s milk sterilization at present, cow’s milk sterilization mainly using pasteurization technology and ultra-high pressure sterilization technology. Compared with the two, the nutrients in cow’s milk, such as threonine, vitamin A and cation Ca” in the sterilization, the latter is much less destructive than the former, closer to the nutritional value of fresh cow’s milk itself, and ultra-high-pressure sterilization to help prolong the freshness of cow’s milk, to expand the sales radius of cow’s milk.
3, fruit juice sterilization is known to many fresh fruit juice is rich in vitamin A, C, amino acids and other nutrients, the color, aroma, taste and other aspects of the juice also affects its sales. High-temperature treatment not only leads to a large loss of VC, but also makes the juice of the sensory properties are not satisfactory. The ultra-high-pressure sterilization technology is different from the traditional technology, it is a kind of cold sterilization technology, can well avoid the shortcomings of the traditional technology, is conducive to the preservation of fruit juice. Juice concentration technology
Ordinary evaporation juice concentration method will damage the original pulp fruit juice of vitamins and other nutrients, and reverse osmosis can make the loss of solids to 1%, greatly preserving the original flavor of the fruit juice, to solve the problem of insufficient fruit raw materials. However, this technology is not yet mature, mainly used for the pre-concentration of fruit juice. Conclusion
In conclusion, with the rapid development of high technology, its application in beverage industry will be popularized and deepened in the near future, and the beverage industry will be comprehensively advanced and new.