微胶囊化果汁新饮品生产工艺研究

Study on Production Technology of Microcapsule New Fruit Juice Beverage

本文涉及一种微胶囊化果汁新饮料生产工艺,其特征是饮料液中悬浮着微胶囊化凝胶球(包裹着芒果、柠檬、草莓、蓝莓等不同口味的果汁原料汁液),经饮料生产线加工制成微胶囊化果汁新饮品,当饮料中微胶囊化凝胶球被咬破时,微胶囊化凝胶球内不同口味的果汁汁液便会顺流而出,当提供消费者饮用时,感受到多层次的口感及咀嚼性。

This paper deals with a micro capsule of fruit juice beverage production process and its characteristics are suspended in the liquid with microencapsulation gel ball(package a mango,lemon,strawberry,blueberry taste different raw juice juice),the beverage production line processing into microcapsules of fruit juice drinks,when the beverage in microcapsule gel ball bitten,microencapsulation gel balls in different flavors of fruit juice will downstream and,when providing consumers drink,feel the taste of multi-level and chewiness.