Basic knowledge and common processing problems of solid drinks

June 11, 2024

Solid drinks refer to products made from food ingredients, food additives, etc., and processed into solid materials such as powders, granules, or blocks for mixing and drinking. If juice powder, bean powder, tea powder, coffee powder, fruit flavored solid beverage, solid soda (effervescent tablets), ginger juice powder. Solid drinks are relative to the physical state of beverages. It is a special variety of beverages. It has the characteristics of small volume, good solubility, and good preservation.

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01
Common raw and auxiliary materials

Juice: Juice is the main raw material for juice based solid beverages.
Maltodextrin: Maltodextrin can be used to improve the viscosity and reduce the sweetness of beverages, and also has the function of a turbidity agent. It is used in proper proportion with pigments, essence, etc., so that the transparency of the product disappears, and the appearance gives people a sense of authenticity of fresh fruit juice.
Sweetening ingredients: Sweetening ingredients (including sucrose, glucose, fructose, maltose, etc.) are one of the main raw materials for fruit flavored secondary ingredients and the main source of sweetness in this type of product.
Dairy products: including sweetened condensed milk, milk powder, cream, etc., are the main raw materials for protein based solid beverages.
Egg yolk powder: it is made of fresh egg yolk or ice egg yolk mixed evenly and dried by spray. It is yellow powder with normal smell, no bitter taste and other peculiar smell, and has good solubility.
Cocoa powder: made from fresh cocoa beans that have been fermented and dried, and processed through processes such as roasting, shelling, oil extraction, and drying. It is dark brown in color and has a natural cocoa aroma. It is used to produce cocoa type malt extract.
Baking soda: used in the production of protein based solid beverages to neutralize the acidity brought by the raw materials, in order to avoid protein precipitation and floating caused by the action of acid.
Vitamins: As a nutritional enhancer, they are commonly used to produce fortified malt extract, including Vitamin A, vitamin D, and vitamin B1.

Other food additives: including essence, pigment, acidity regulator, sweetener, etc.

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Production process

2.1 Quality control of raw and auxiliary materials and packaging materials in key control processes; Hygiene management and control of production workshops, especially cooling and packaging workshops; Cleaning and disinfection of equipment; Dosage measurement of ingredients; Control of dehydration and packaging processes; Hygiene management of operators.
2.2 Quality and safety issues that are prone to occur. Inadequate management and control of equipment, environment, raw and auxiliary materials, packaging materials, dehydration and drying, cooling packaging, personnel, and other aspects can easily lead to substandard product moisture and hygiene indicators; The control of ingredients and other processes can easily cause food additives to be used beyond the scope and in excess.
2.3 Common Product Problems 1) Taste Change and Color Change: The odor change of solid beverage products is mainly caused by oxidation. For example, fat oxidation in a product gives it a fat oxidation flavor.
Preventive measures: 1. Strictly control all process parameters, especially sterilization temperature and insulation time, to ensure that the activity of lipase and peroxidase is lost. 2. Strictly control the moisture content of the product. 3. Ensure the sealing of product packaging. 4. The product is stored in a cool and dry environment.
2) The phenomenon of high impurity content in solid beverage products is caused by the following reasons: 1. Incomplete purification of raw materials. 2. Secondary pollution during the production process. 3. The high temperature of the hot air in the drying room causes the formation of coke powder around the air duct. 4. Improper adjustment of the hot air in the air distribution box results in eddy currents, causing local overheating of the milk powder and the formation of burnt powder.
3) If solid beverage products have poor solubility, the following measures can be taken: 1. Spray the product particles with lecithin. 2. Appropriately increase the particle diameter and try to make the product particle diameter uniform.
4) The packaging of chunky solid drinks is prone to clumping after opening. This is because general solid beverages have a relatively low water content, and when the external humidity is slightly high, they will absorb water.
At a certain temperature, the moisture content of various food materials is balanced with the relative humidity of the external environment. When the moisture content is below this level, moisture absorption occurs, leading to clumping. Therefore, solid beverages should be prevented from absorbing moisture during production, packaging, transportation, and storage.

The relative humidity in the general packaging room should be controlled below 45%; Materials or composite materials with good gas resistance should be selected to make packaging materials; When using acid in ingredients, anhydrous citric acid or tartaric acid should be selected.

Shaanxi Huike Botanical Development Co., Ltd. a integrated enterprise which is focus on natural products, Plant extract related products and services.We mainly focus on pharmaceutical, functional food, Freeze-dried powder,Natural Pigment,Homology of medicine and food,beverages and other business services.
For more information about inulin, please contact us!

Email:marketing@huikes.com

2024-06-11

Shaanxi Huike Botanical Development Co., Ltd.

Author:

Ms. Anne

E-mail:

sales13@huikes.com

Phone/WhatsApp:

+8618591889792

Basic knowledge and common processing problems of solid drinks

01 Common raw and auxiliary materials

02 Production process

01
Common raw and auxiliary materials

02
Production process