有味水生产工艺研究

A study on the production technology for flavoured water

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.