TechQU

Soft drinks are produced by mixing three basic ingredients, namely syrup, water and carbon dioxide. The first soft drinks appeared in the 19th century, shortly after the process for manufacturing artificial sparkling mineral water was developed. In the 20th century, these sweet, fizzy, refreshing drinks offered an alternative to the increasingly high consumption of alcoholic beverages. Soft drinks are sweet, fizzy, refreshing and alcohol-free. They consist of carbonated water with added syrup made from sugar and fruit or plant extracts. The history of soft drinks is connected to the manufacturing of the first sparkling mineral water in the 18th century. Some mineral water springs were known for producing water which was rich in minerals and naturally carbonated. The sparkling aspect of this water, like seltzer water, had long been a mystery. In the 18th century, carbon dioxide was identified as the cause of these tiny bubbles. Production of the first artificially carbonated mineral wat

  Mango is an evergreen tree derived from India. It is rich in sugar, protein, fat, minerals, vitamin and crude fiver, and mango is unique for the high content of vitamin A and carotene. As a famous tropical fruit, it win people’ favor for the fine pulp and distinct taste, which has gain the name of “the King of Tropical Fruits”. Mango pulp is juicy and tasty, containing the tastes of peach, apricot and plum, eating mango pulp contributes to generate body fluid and relieve thirst, as well as prevent heat and vessel disease, brighten your eyesight and moisten your skin. Mango is a nutritious fruit, it contains a lot of vitamins and minerals. Mango has a high edible value. It can be added to dishes as auxiliary material, and it also can mix with other fruits to squeeze the juice. Mango juice has a bactericidal effect, it can inhibit the growth of Escherichia coli, pyogenes, and other fungi. Therefore, drinking mango juice can help sterilize and reduce inflammation and treat gastritis

Fruit juice is 100% pure juice made from the flesh of fresh fruit or from whole fruit, depending on the type used. It is not permitted to add sugars, sweeteners, preservatives, flavourings or colourings to fruit juice. •          Fruit juices are usually described as: ü   From concentrate ü   Not from concentrate ü   Freshly squeezed Fruit juice from concentrate Juice is extracted from the fruit and the water content is reduced—by evaporating off the water naturally present—in the country of origin. The concentrated juice is usually frozen and shipped to the country of use for packing. Fruit juice packers then reconstitute the juice by adding back the water.       2.  Not from concentrate juice Juice is extracted from the fruit in the country of origin and then lightly pasteurised and frozen, chilled or aseptically transported to the country where it will be packed.      3.  Freshly squeezed juice Juice is extracted from the fruit and used immediately. According to the busine

  Juice and juice products represent a very important segment of the total processed fruit industry. Juice products are being marketed as refrigerated, shelf-stable, and frozen, in a variety of packages with increased emphasis on functionality, health attributes, new flavors or blends, and in some cases fortified with vitamins and minerals. High-quality juice operations are dependent upon a source of high-quality raw material. Most fruit juices are excellent sources of vitamin C, several are good sources of carotene and many contain moderate amounts of pyridoxine,  inositol , folic acid and biotin. Fruit juice is regarded as source of energy due to their rich carbohydrate content. The organic acids present in the fruit juice plays a significant role in the maintenance of the acid-base balance in the body. The process starts with sound fruit, freshly harvested from the field or taken from refrigerated or frozen storage. Thorough washing is usually necessary to remove dirt and foreign ob