CN117243314A - Preparation method of fruity wudalianchi mineral spring beverage - Google Patents
Preparation method of fruity wudalianchi mineral spring beverage Download PDFInfo
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- CN117243314A CN117243314A CN202311399326.1A CN202311399326A CN117243314A CN 117243314 A CN117243314 A CN 117243314A CN 202311399326 A CN202311399326 A CN 202311399326A CN 117243314 A CN117243314 A CN 117243314A
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- China
- Prior art keywords
- water
- wudalianchi
- mineral
- carbonic acid
- fruity
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- 229910052500 inorganic mineral Inorganic materials 0.000 title claims abstract description 107
- 239000011707 mineral Substances 0.000 title claims abstract description 107
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000013361 beverage Nutrition 0.000 title claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 151
- 230000001954 sterilising effect Effects 0.000 claims abstract description 58
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 39
- 239000006188 syrup Substances 0.000 claims abstract description 39
- 235000020357 syrup Nutrition 0.000 claims abstract description 39
- 239000004615 ingredient Substances 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 14
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims description 44
- 238000001914 filtration Methods 0.000 claims description 40
- 235000013399 edible fruits Nutrition 0.000 claims description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 239000007787 solid Substances 0.000 claims description 24
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 23
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 22
- 229910052799 carbon Inorganic materials 0.000 claims description 18
- 239000004386 Erythritol Substances 0.000 claims description 12
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 12
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 12
- 235000019414 erythritol Nutrition 0.000 claims description 12
- 229940009714 erythritol Drugs 0.000 claims description 12
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims description 11
- 238000009924 canning Methods 0.000 claims description 11
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 10
- 230000001105 regulatory effect Effects 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 201000003445 large cell neuroendocrine carcinoma Diseases 0.000 claims description 9
- 238000005507 spraying Methods 0.000 claims description 9
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 8
- 239000004376 Sucralose Substances 0.000 claims description 8
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 238000007689 inspection Methods 0.000 claims description 8
- 239000001630 malic acid Substances 0.000 claims description 8
- 235000011090 malic acid Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 8
- 235000019408 sucralose Nutrition 0.000 claims description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 238000005273 aeration Methods 0.000 claims description 6
- 235000015165 citric acid Nutrition 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 239000001569 carbon dioxide Substances 0.000 claims description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 5
- IJKVHSBPTUYDLN-UHFFFAOYSA-N dihydroxy(oxo)silane Chemical compound O[Si](O)=O IJKVHSBPTUYDLN-UHFFFAOYSA-N 0.000 claims description 5
- 229920000742 Cotton Polymers 0.000 claims description 4
- 239000006004 Quartz sand Substances 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 238000002372 labelling Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 230000001590 oxidative effect Effects 0.000 claims description 4
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 3
- 229910000037 hydrogen sulfide Inorganic materials 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 229910001437 manganese ion Inorganic materials 0.000 claims description 3
- 230000001376 precipitating effect Effects 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 239000010902 straw Substances 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 239000008223 sterile water Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 10
- 239000000047 product Substances 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 5
- 239000013078 crystal Substances 0.000 abstract description 4
- 150000002500 ions Chemical class 0.000 abstract description 4
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- 239000006260 foam Substances 0.000 abstract description 3
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- 239000000203 mixture Substances 0.000 abstract description 3
- 238000002425 crystallisation Methods 0.000 abstract description 2
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- 238000001556 precipitation Methods 0.000 abstract description 2
- 235000010755 mineral Nutrition 0.000 description 71
- 239000004743 Polypropylene Substances 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 239000007789 gas Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 102000004877 Insulin Human genes 0.000 description 2
- 108090001061 Insulin Proteins 0.000 description 2
- 241000700605 Viruses Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- -1 flocculation Substances 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 229940125396 insulin Drugs 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 230000036284 oxygen consumption Effects 0.000 description 2
- 238000003908 quality control method Methods 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- HHSPVTKDOHQBKF-UHFFFAOYSA-J calcium;magnesium;dicarbonate Chemical compound [Mg+2].[Ca+2].[O-]C([O-])=O.[O-]C([O-])=O HHSPVTKDOHQBKF-UHFFFAOYSA-J 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
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- 230000037353 metabolic pathway Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000002957 persistent organic pollutant Substances 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000012629 purifying agent Substances 0.000 description 1
- 230000010076 replication Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000009987 spinning Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/64—Re-adding volatile aromatic ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
A preparation method of a fruity wudalianchi mineral spring drink relates to the technical field of mineral water processing. The invention provides a preparation method of a fruit-flavored wudalianchi mineral spring drink, which solves the problems that a product is easy to produce crystallization precipitation and microbial pollution through modularization treatment of processes such as water treatment, fruit-flavored syrup formula, carbonation and the like; compared with bubble water based on pure water in the market, the mineral composition in the drink is increased, the drink is healthier, the problem that a large amount of mineral ions contained in the Wudalianchi mineral water react with the ingredients in the ingredients for a long time to form crystals or precipitates is solved, the production process of fractional feeding is adopted, the production of foam is reduced, the gas content of the product is improved, and the taste is richer. The invention has low running cost, reasonable design and strong sterilization function. The invention can obtain the fruity wudalianchi mineral spring drink.
Description
Technical Field
The invention relates to the technical field of mineral water processing, in particular to a preparation method of a fruity wudalianchi mineral water drink.
Background
In China, along with the gradual completion of market education of bubble water, the health idea becomes an important driving force for the rapid development of natural bubble water, and consumers pay more attention to health ideas such as low sugar, green, natural and the like, so that the bubble water becomes an important foundation for more and more consumers to purchase foods and beverages. At present, the beverage sold in the market is produced by taking purified water as a raw material, and can meet the requirements of people on taste and low sugar, but can not provide more minerals and trace elements. The five-large-connecting-pool mineral water is heavy magnesium carbonate calcium carbonate cold mineral water which is formed by deep circulation of stratum, naturally gushes out from the deep underground, is not polluted, is rich in various microelements and carbon dioxide which are beneficial to human health, and has fresh and cool and unique taste. Since the wudalianchi mineral water contains a large amount of mineral ions, and if the wudalianchi mineral water is processed into a fruity drink, the fruity drink reacts with ingredients in ingredients for a long time to form crystals or precipitates, and the prior art cannot satisfy the development of beverages based on the wudalianchi mineral water, the beverage based on the wudalianchi mineral water is rarely available in the market. Therefore, a fruit-flavored beverage based on the five-ingredient pool bicarbonate spring water and a production process thereof are needed to be developed.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of a fruity wudalianchi mineral spring drink, which solves the problems that the product is easy to produce crystallization and precipitation and microbial pollution through the modularization treatment of processes such as water treatment, fruity syrup formulation, carbonation and the like; compared with bubble water based on pure water in the market, the mineral composition in the drink is increased, the drink is healthier, the problem that a large amount of mineral ions contained in the Wudalianchi mineral water react with the ingredients in the ingredients for a long time to form crystals or precipitates is solved, the production process of fractional feeding is adopted, the production of foam is reduced, the gas content of the product is improved, and the taste is richer. The invention has low running cost, reasonable design and strong sterilization function.
The preparation method of the fruity wudalianchi mineral spring drink is specifically completed by the following steps:
1. and (3) water treatment:
aerating, coarse filtering, fine filtering and sterilizing the raw water of the five-large-cell heavy carbonic acid mineral water in sequence to obtain treated five-large-cell heavy carbonic acid mineral water;
2. preparing fruit syrup:
(1) mixing erythritol, malic acid, citric acid and sucralose to obtain a solid ingredient;
the mass ratio of the erythritol to the malic acid to the citric acid to the sucralose in the step two (1) is (65-95): 3-5): 1.0-1.5): 0.3-0.4;
(2) performing microwave sterilization on the solid ingredients by using microwave sterilization to obtain the solid ingredients after microwave sterilization;
(3) adding the treated wudalianchi heavy carbonic acid mineral water into a batching tank, starting an ozone generator, feeding ozone into the batching tank, adding solid batching after microwave sterilization into the batching tank, regulating the concentration of ozone in the batching tank to be 0.8 mg/L-1.2 mg/L, regulating the temperature in the batching tank to be 30-35 ℃, and stirring until the solid batching is completely dissolved to obtain syrup;
(4) homogenizing the syrup under high pressure and performing instantaneous sterilization to obtain uniform sterile syrup;
(5) regulating the temperature in the material mixing tank to 10-15 ℃, adding essence, and stirring to obtain fruit syrup;
3. carbonation:
(1) cooling the treated five-big continuous pool heavy carbonic acid mineral water to 3-5 ℃, filling the mineral water into a steam-water mixer, and purifying the CO 2 Charging into a steam-water mixer under 0.28-0.35 MPa, and treating under 0.25-0.32 MPa for 15-20 min to make it fully react with CO 2 Fusing for later use;
(2) sterilizing the bottle body and the bottle cap: sterilizing the bottle body and the bottle cap for later use;
(3) and (5) canning: cooling the fruit syrup to 3-5 ℃, injecting the fruit syrup into a bottle body, then placing the bottle body into a canning conveyor belt, injecting the processed wudalianchi heavy carbonic acid mineral water into the bottle body by a filling machine to obtain fruit wudalianchi mineral spring beverage, capping by a capping machine, spraying codes by a code spraying machine, performing light inspection, labeling, removing water, and warehousing after inspection;
and step three, the volume ratio of the fruit syrup in the bottle body to the treated wudalianchi heavy carbonic acid mineral water in the step (3) is (10-15) (85-90).
The invention has the following beneficial effects:
1. the fruity wudalianchi mineral water drink prepared by the invention is a fruity gas drink taking the heavy carbonated water which is rich in various minerals in wudalianchi as a raw material, has fresh and sweet taste, is rich in fruit flavor, is rich in metasilicic acid and various minerals, and meets the healthy drinking water requirement of people; erythritol is used as a main sweetener, so that the sugar burden of the masses is reduced, and the demands of people on low-sugar and low-fat drinks are met; after seasoning, the sweet and sour taste is good, the fruit taste is rich, and the pleasure of people when drinking is improved;
2. the invention carries out modularization treatment on the carbonation process and the nutrition component formula, integrates the microbial quality control into each process module, can be more flexibly adapted to different actual production process conditions, realizes the quality control of the whole production line and the product, and ensures the uniformity and the stability of the product quality;
3. the raw water of the five-large continuous pond heavy carbonic acid mineral water is subjected to rough filtration, fine filtration and sterilization to remove harmful impurities and easily oxidized ions in the water, partial metasilicic acid and mineral substances in the raw water are reserved, the possibility of forming crystals or precipitates by reacting with components in ingredients is reduced, and the production requirements of beverages are met; the raw water does not use any food additive, so that the secondary pollution of the water is avoided;
4. according to the invention, the essence is added according to the requirements, so that the mineral water has better taste, different fruit odors meet different consumer requirements, and the market development potential is high;
5. the invention replaces sucrose with erythritol which has low sweetness and low calorific value and is not decayed after long-term eating, and the metabolic pathway of the erythritol is irrelevant to insulin or little depends on insulin because most of the erythritol is discharged by urine, so the drink meets the demands of people on low-sugar drinks, and is suitable for people with diabetes, obesity and the like to drink;
6. the invention has strong sterilization, disinfection and purification functions through twice sterilization of ozone and microwaves;
7. the fruit syrup primary pulp is filled after being cooled, so that the overflow of carbon dioxide in the bottle is reduced, the gas content in the bottle is improved, and the taste of the five-big continuous pool heavy carbonic acid mineral spring drink is improved.
8. The invention adopts secondary canning, is beneficial to the production requirements of small and medium-sized enterprises, is easy to control the disinfection and sterilization, reduces a large amount of foam generated when the bottle body is decompressed in the process of equal pressure canning in the production process, and is beneficial to unification and stabilization of canning dosage.
Detailed Description
The first embodiment is as follows: the preparation method of the fruity wudalianchi mineral spring drink in the embodiment is specifically completed by the following steps:
1. and (3) water treatment:
aerating, coarse filtering, fine filtering and sterilizing the raw water of the five-large-cell heavy carbonic acid mineral water in sequence to obtain treated five-large-cell heavy carbonic acid mineral water;
2. preparing fruit syrup:
(1) mixing erythritol, malic acid, citric acid and sucralose to obtain a solid ingredient;
the mass ratio of the erythritol to the malic acid to the citric acid to the sucralose in the step two (1) is (65-95): 3-5): 1.0-1.5): 0.3-0.4;
(2) performing microwave sterilization on the solid ingredients by using microwave sterilization to obtain the solid ingredients after microwave sterilization;
(3) adding the treated wudalianchi heavy carbonic acid mineral water into a batching tank, starting an ozone generator, feeding ozone into the batching tank, adding solid batching after microwave sterilization into the batching tank, regulating the concentration of ozone in the batching tank to be 0.8 mg/L-1.2 mg/L, regulating the temperature in the batching tank to be 30-35 ℃, and stirring until the solid batching is completely dissolved to obtain syrup;
(4) homogenizing the syrup under high pressure and performing instantaneous sterilization to obtain uniform sterile syrup;
(5) regulating the temperature in the material mixing tank to 10-15 ℃, adding essence, and stirring to obtain fruit syrup;
3. carbonation:
(1) cooling the treated five-big continuous pool heavy carbonic acid mineral water to 3-5 ℃, filling the mineral water into a steam-water mixer, and purifying the CO 2 Charging into a steam-water mixer under 0.28-0.35 MPa, and treating under 0.25-0.32 MPa for 15-20 min to make it fully react with CO 2 Fusing for later use;
(2) sterilizing the bottle body and the bottle cap: sterilizing the bottle body and the bottle cap for later use;
(3) and (5) canning: cooling the fruit syrup to 3-5 ℃, injecting the fruit syrup into a bottle body, then placing the bottle body into a canning conveyor belt, injecting the processed wudalianchi heavy carbonic acid mineral water into the bottle body by a filling machine to obtain fruit wudalianchi mineral spring beverage, capping by a capping machine, spraying codes by a code spraying machine, performing light inspection, labeling, removing water, and warehousing after inspection;
and step three, the volume ratio of the fruit syrup in the bottle body to the treated wudalianchi heavy carbonic acid mineral water in the step (3) is (10-15) (85-90).
The second embodiment is as follows: the book is provided withThe embodiment differs from the specific embodiment in that: the aeration in the first step is specifically as follows: at a water flow of 10m 3 /h～15m 3 And (3) carrying out spray aeration on the raw water of the five-large-tandem heavy carbonic acid mineral water for 10s to 12s under the condition of/h, removing carbon dioxide and hydrogen sulfide in the raw water, and oxidizing and precipitating iron and manganese ions in low valence state to obtain the aerated five-large-tandem heavy carbonic acid mineral water. The other steps are the same as in the first embodiment.
And a third specific embodiment: this embodiment differs from the first or second embodiment in that: the rough filtration in the first step is specifically as follows: filtering the aerated five-large continuous pond heavy carbonic acid mineral water by using a rough filtering device to obtain rough filtered five-large continuous pond heavy carbonic acid mineral water; the coarse filtration device is a multi-medium filter, a quartz sand filter layer, a PP cotton filter layer, an active carbon filter layer and a multi-medium filter layer are sequentially arranged in the coarse filtration device, the active carbon is food-grade active carbon, charcoal made of straw particles is used as active carbon, and average particles are 0.75mm; the cooling device is arranged outside the rough filtering device and is a plate cooler, so that the water temperature in the rough filtering device is 15 ℃, and when raw water is filtered by an active carbon filter layer, the water flow speed is 18m 3 And/h. The other steps are the same as those of the first or second embodiment.
The specific embodiment IV is as follows: one difference between this embodiment and the first to third embodiments is that: the fine filtering in the first step is specifically as follows: filtering the coarse-filtered wudalianchi heavy carbonic acid mineral water with a multi-medium filter under the water pressure of 0.5-0.75 MPa, and retaining metasilicic acid and partial mineral substances in the water to obtain the fine-filtered wudalianchi heavy carbonic acid mineral water. The other steps are the same as those of the first to third embodiments.
Fifth embodiment: one to four differences between the present embodiment and the specific embodiment are: the sterilization in the first step is specifically as follows: sterilizing the refined and filtered five-large continuous pool bicarbonate mineral water by using a sterilizing device to ensure that the ozone content in the water reaches 0.3-0.4 mg/L, obtaining treated large continuous pool bicarbonate mineral water, and adding the treated large continuous pool bicarbonate mineral water into a water storage tank for later use; the sterilizing device is a high-frequency ozone machine and an ultraviolet sterilizer. Other steps are the same as those of the first to fourth embodiments.
Specific embodiment six: the present embodiment differs from the first to fifth embodiments in that: and step two, the microwave power is 1000-1200W during the microwave sterilization, and the time of the microwave sterilization is 100-150 s. Other steps are the same as those of the first to fifth embodiments.
Seventh embodiment: one difference between the present embodiment and the first to sixth embodiments is that: the concentration of the solid ingredients in the syrup in the second step (3) is 0.18 g/mL-0.22 g/mL. Other steps are the same as those of embodiments one to six.
Eighth embodiment: one difference between the present embodiment and the first to seventh embodiments is that: the essence in the second step (5) is lemon-flavored edible essence or passion fruit-flavored edible essence. The other steps are the same as those of embodiments one to seven.
Detailed description nine: one of the differences between this embodiment and the first to eighth embodiments is: the adding amount of the essence in the step two (5) is 1.2 mu L/mL-5.4 mu L/mL; and (3) stirring in the second step (5) for 3-5 min. Other steps are the same as those of embodiments one to eight.
Detailed description ten: the present embodiment differs from the first to ninth embodiments in that: in the third step (2), sterile water is firstly used for flushing the bottle body and the bottle cap, then ozone disinfection is carried out for 30 min-40 min, and finally the ultraviolet intensity is 100-140 mu W/cm 2 Sterilizing for 30-40 min to obtain the sterilized bottle body and bottle cap. The other steps are the same as those of embodiments one to nine.
The following examples are used to verify the benefits of the present invention:
example 1: the preparation method of the fruity wudalianchi mineral spring drink is specifically completed by the following steps:
1. and (3) water treatment:
collecting high-quality raw water of the five-large-cell heavy carbonic acid mineral water, storing the raw water in a raw water tank, and sequentially carrying out aeration, rough filtration, fine filtration and sterilization on the raw water of the five-large-cell heavy carbonic acid mineral water to obtain treated five-large-cell heavy carbonic acid mineral water, wherein a booster pump is arranged in the raw water tank;
the aeration in the first step is specifically as follows: at a water flow of 15m 3 Spraying and aerating raw water of the pentadacron heavy carbonic acid mineral water for 12s under the condition of/h, removing carbon dioxide and hydrogen sulfide in the raw water, and oxidizing and precipitating iron and manganese ions in low valence state to obtain aerated pentadacron heavy carbonic acid mineral water;
filtering the aerated five-large continuous pond heavy carbonic acid mineral water by using a rough filtering device to obtain rough filtered five-large continuous pond heavy carbonic acid mineral water; the coarse filtration device is a multi-medium filter, a quartz sand filter layer, a PP cotton filter layer, an active carbon filter layer and a multi-medium filter layer are sequentially arranged in the coarse filtration device, the active carbon is food-grade active carbon, charcoal made of straw particles is used as active carbon, and average particles are 0.75mm; the cooling device is arranged outside the rough filtering device and is a plate cooler, so that the water temperature in the rough filtering device is 15 ℃, and when raw water is filtered by an active carbon filter layer, the water flow speed is 18m 3 /h；
The fine filtering in the first step is specifically as follows: filtering the coarse-filtered wudalianchi heavy carbonic acid mineral water under the water pressure of 0.6MPa by using a multi-medium filter, and retaining metasilicic acid and partial mineral substances in the water to obtain fine-filtered wudalianchi heavy carbonic acid mineral water;
the sterilization in the first step is specifically as follows: sterilizing the refined and filtered five-large continuous pool bicarbonate mineral water by using a sterilizing device to ensure that the ozone content in the water reaches 0.35mg/L, obtaining treated large continuous pool bicarbonate mineral water, and feeding the treated large continuous pool bicarbonate mineral water into a water storage tank for later use; the sterilizing device is a high-frequency ozone machine and an ultraviolet lamp;
2. preparing fruit syrup:
(1) mixing erythritol, malic acid, citric acid and sucralose to obtain a solid ingredient;
the mass ratio of erythritol, malic acid, citric acid and sucralose in the step (1) is 93.6:4.4:1.5:0.4;
(2) performing microwave sterilization on the solid ingredients to obtain the solid ingredients after microwave sterilization;
the power of the microwaves in the step two (2) is 1000W, and the time of microwave sterilization is 120s;
(3) adding the treated wudalianchi heavy carbonic acid mineral water into a batching tank, starting an ozone generator, feeding ozone into the batching tank, adding solid batching after microwave sterilization into the batching tank, adjusting the concentration of ozone in the batching tank to be 1mg/L, adjusting the temperature in the batching tank to be 35 ℃, and stirring until the solid batching is completely dissolved to obtain syrup;
the concentration of the solid ingredients in the syrup in the second step (3) is 0.19g/mL;
(4) homogenizing the syrup under high pressure and performing instantaneous sterilization to obtain uniform sterile syrup;
(5) regulating the temperature in the material mixing tank to 10 ℃, adding essence, and stirring for 3min to obtain fruit syrup;
the essence in the second step (5) is lemon-flavored edible essence;
the adding amount of the essence in the step two (5) is 1.2 mu L/mL;
3. carbonation:
(1) cooling the treated pentadactyl heavy carbonic acid mineral water to 4deg.C, filling into a steam-water mixer, and purifying to obtain CO 2 Charging into a steam-water mixer under 0.35MPa, and treating under 0.32MPa for 20min to fully react with CO 2 Fusing for later use;
(2) sterilizing the bottle body and the bottle cap: sterilizing the bottle body and the bottle cap for later use;
(3) and (5) canning: cooling the fruit syrup to 4 ℃, injecting the fruit syrup into a bottle body, then placing the bottle body into a canning conveyor belt, injecting the processed wudalianchi heavy carbonic acid mineral water into the bottle body by a filling machine to obtain a fruit wudalianchi mineral spring drink, capping the fruit syrup by a capping machine, spraying codes by a code spraying machine, performing light inspection, labeling, removing water, and warehousing after inspection;
and (3) the volume ratio of the fruit syrup in the bottle body to the treated wudalianchi bicarbonate mineral water is 15:85.
In the embodiment 1, a quartz sand filter layer is used in the rough filtration, so that impurities such as flocculation, colloid, particles and the like in water can be effectively intercepted and filtered; the PP cotton filter layer used in the rough filtration, also called PP melt-blown filter element, adopts nontoxic and odorless polypropylene particles, and is manufactured into a tubular filter element through heating, melting, spinning, traction and receiving molding, and has the advantages of large flow, high precision, long service life, low filtration cost, corrosion resistance, high pressure resistance and no secondary pollution; the active carbon filter layer used in the rough filtration is a hydrophobic adsorbent prepared by taking substances mainly containing carbon as raw materials through high-temperature carbonization and activation, and the active carbon contains a large number of micropores, has a huge specific surface area, can effectively remove chromaticity and odor, and can remove large logarithm organic pollutants and certain inorganic matters in water; because the adsorption function of the activated carbon can be reduced along with the increase of the water temperature, a cooling device is additionally arranged, and the adsorption capacity of the activated carbon layer is maintained;
in the sterilizing apparatus of example 1, mineral water was treated with ozone, which was mainly aimed at sterilizing and reducing biological oxygen consumption and chemical oxygen consumption, removing nitrite, suspended solids and decolorization, and ozone was strong in killing microorganisms such as viruses, spores and the like which are hard to be present, oxidizing various organic matters in water, and removing color, smell, taste and phenol and the like in water, which were able to inhibit the proliferation of microorganisms and act as a water purifying agent.
In example 1, a microwave sterilization device is used, which utilizes the capability of microwave C-band to kill pathogenic microorganisms such as bacteria and viruses in a high-efficiency and broad-spectrum manner, namely, the microwave is used for destroying and changing the tissue structure of the microorganisms, so that the microorganisms lose the capability of replication and reproduction. The oxygen-enriched water with fresh-keeping effect is output by the microwave sterilizer, the shape, the primary color and the primary taste of the water are not changed, any disinfection byproducts are not generated, and the primary juice and the primary taste of the drinking water can be ensured.
Table 1 shows the nutritional ingredients of the fruity wudalianchi mineral spring drink prepared in example 1;
TABLE 1
| Project | Every 100mL | NRV％ |
| (Energy) | 0KJ | 0％ |
| Proteins | 0g | 0％ |
| Fat | 0g | 0％ |
| Carbohydrates | 3.6g | 1％ |
| Sugar | 0g | — |
| Sodium salt | 24mg | 1％ |
Claims (10)
1. The preparation method of the fruity wudalianchi mineral spring drink is characterized by comprising the following steps of:
1. and (3) water treatment:
aerating, coarse filtering, fine filtering and sterilizing the raw water of the five-large-cell heavy carbonic acid mineral water in sequence to obtain treated five-large-cell heavy carbonic acid mineral water;
2. preparing fruit syrup:
(1) mixing erythritol, malic acid, citric acid and sucralose to obtain a solid ingredient;
the mass ratio of the erythritol to the malic acid to the citric acid to the sucralose in the step two (1) is (65-95): 3-5): 1.0-1.5): 0.3-0.4;
(2) performing microwave sterilization on the solid ingredients by using microwave sterilization to obtain the solid ingredients after microwave sterilization;
(3) adding the treated wudalianchi heavy carbonic acid mineral water into a batching tank, starting an ozone generator, feeding ozone into the batching tank, adding solid batching after microwave sterilization into the batching tank, regulating the concentration of ozone in the batching tank to be 0.8 mg/L-1.2 mg/L, regulating the temperature in the batching tank to be 30-35 ℃, and stirring until the solid batching is completely dissolved to obtain syrup;
(4) homogenizing the syrup under high pressure and performing instantaneous sterilization to obtain uniform sterile syrup;
(5) regulating the temperature in the material mixing tank to 10-15 ℃, adding essence, and stirring to obtain fruit syrup;
3. carbonation:
(1) cooling the treated five-big continuous pool heavy carbonic acid mineral water to 3-5 ℃, filling the mineral water into a steam-water mixer, and purifying the CO 2 Charging into a steam-water mixer under 0.28-0.35 MPa, and treating under 0.25-0.32 MPa for 15-20 min to make it fully react with CO 2 Fusing for later use;
(2) sterilizing the bottle body and the bottle cap: sterilizing the bottle body and the bottle cap for later use;
(3) and (5) canning: cooling the fruit syrup to 3-5 ℃, injecting the fruit syrup into a bottle body, then placing the bottle body into a canning conveyor belt, injecting the processed wudalianchi heavy carbonic acid mineral water into the bottle body by a filling machine to obtain fruit wudalianchi mineral spring beverage, capping by a capping machine, spraying codes by a code spraying machine, performing light inspection, labeling, removing water, and warehousing after inspection;
and step three, the volume ratio of the fruit syrup in the bottle body to the treated wudalianchi heavy carbonic acid mineral water in the step (3) is (10-15) (85-90).
2. The method for preparing a fruity wudalianchi mineral spring beverage according to claim 1, wherein the aeration in the first step is specifically: at a water flow of 10m 3 /h～15m 3 And (3) carrying out spray aeration on the raw water of the five-large-tandem heavy carbonic acid mineral water for 10s to 12s under the condition of/h, removing carbon dioxide and hydrogen sulfide in the raw water, and oxidizing and precipitating iron and manganese ions in low valence state to obtain the aerated five-large-tandem heavy carbonic acid mineral water.
3. The method for preparing a fruity wudalianchi mineral spring beverage according to claim 1, wherein the rough filtration in the first step is specifically as follows: filtering the aerated five-large continuous pond heavy carbonic acid mineral water by using a rough filtering device to obtain rough filtered five-large continuous pond heavy carbonic acid mineral water; the coarse filtration device is a multi-medium filter, a quartz sand filter layer, a PP cotton filter layer, an active carbon filter layer and a multi-medium filter layer are sequentially arranged in the coarse filtration device, the active carbon is food-grade active carbon, charcoal made of straw particles is used as active carbon, and average particles are 0.75mm; the cooling device is arranged outside the rough filtering device and is a plate cooler, so that the water temperature in the rough filtering device is 15 ℃, and when raw water is filtered by an active carbon filter layer, the water flow speed is 18m 3 /h。
4. The method for preparing a fruity wudalianchi mineral spring beverage according to claim 1, wherein the fine filtration in the step one is specifically as follows: filtering the coarse-filtered wudalianchi heavy carbonic acid mineral water with a multi-medium filter under the water pressure of 0.5-0.75 MPa, and retaining metasilicic acid and partial mineral substances in the water to obtain the fine-filtered wudalianchi heavy carbonic acid mineral water.
5. The method for preparing a fruity wudalianchi mineral spring beverage according to claim 1, wherein the sterilization in the step one is specifically as follows: sterilizing the refined and filtered five-large continuous pool bicarbonate mineral water by using a sterilizing device to ensure that the ozone content in the water reaches 0.3-0.4 mg/L, obtaining treated large continuous pool bicarbonate mineral water, and adding the treated large continuous pool bicarbonate mineral water into a water storage tank for later use; the sterilizing device is a high-frequency ozone machine and an ultraviolet sterilizer.
6. The method for preparing a fruity wudalianchi mineral spring beverage according to claim 1, wherein the microwave power in the step two (2) is 1000-1200W, and the microwave sterilization time is 100-150 s.
7. The method for preparing a fruity wudalianchi mineral spring beverage according to claim 1, wherein the concentration of the solid ingredients in the syrup in the second step (3) is 0.18g/mL to 0.22g/mL.
8. The method for preparing a fruity wudalianchi mineral spring beverage according to claim 1, wherein the essence in the second step (5) is lemon-flavored edible essence or passion fruit-flavored edible essence.
9. The method for preparing a fruity wudalianchi mineral spring drink according to claim 1, wherein the essence added in the step two (5) is 1.2-5.4. Mu.L/mL; and (3) stirring in the second step (5) for 3-5 min.
10. The method for preparing fruit flavored wudalianchi mineral spring beverage according to claim 1, wherein in step three (2), sterile water is firstly used for flushing bottle bodies and bottle caps, then ozone disinfection is carried out for 30min to 40min, and finally the ultraviolet intensity is 100 to 140 mu W/cm 2 Sterilizing for 30-40 min to obtain the sterilized bottle body and bottle cap.
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