Classification of alcohol for hard drinks, classification of soft drinks

Alcohol can be divided into, alcoholic beverages, non-alcoholic beverages.

You can check out the Wine Knowledge chapter of the book "Food and Beverage Basics".

Soft drinks: Alcohol content is lower.

mass ratio) of natural or artificially formulated beverages. Also known as soft drinks, non-alcoholic drinks.

1.Carbonated beverages: soft drinks that are flushed with carbon dioxide under certain conditions, excluding beverages that produce carbon dioxide by fermentation, and the carbon dioxide capacity in the finished product (volume at 20 degrees) is not less than double.

It is divided into fruit juice type, fruity type, cola type, low-calorie type and other types.

2.Fruit juice (pulp) and fruit juice drinks: including fruit juice (pulp) and fruit juice drinks.

Fruit juice (pulp) is a fruit juice (pulp) or mixed fruit juice product obtained by processing fresh or refrigerated fruits that are moderately ripe or refrigerated. Fruit juice drinks, fruit juice beverage products obtained by adding sugar solution, acidulant and other ingredients to fruit juice (pulp) products, can be drunk directly or diluted. It is divided into raw fruit juice, raw fruit puree, concentrated fruit juice, fruit juice concentrate fruit juice drink, fruit pulp drink, fruit juice drink and high-sugar fruit juice drink.

3.Vegetable juice drink: a product prepared from one or more fresh or frozen vegetables (including edible roots, stems, leaves, flowers, fruits, edible fungi, edible algae and ferns) by juicing, beating or extracting.

These include vegetable juices, mixed vegetable juices, mixed fruit and vegetable juices, fermented vegetable juices, and other vegetable juice beverages.

4.Milk-containing beverages: liquid products made of fresh milk and dairy products as raw materials without fermentation or after fermentation, and added with water or other auxiliary materials. Including milk drinks, lactic acid bacteria milk drinks, lactic acid drinks and lactic acid bacteria drinks.

5.Tea beverages: tea extracts prepared after extraction, filtration, clarification and other processing processes, directly filled or added with sugar, acidulants, food flavors (or without additives), fruit juice (or without addition), plant (grain) extracts (or without additives) and other ingredients to prepare products.

Including tea drinks, juice tea drinks, fruity tea drinks, and other tea drinks.

6.Solid beverages: using sugar (or without addition), fruit juice (or without addition), plant extract or other ingredients as raw materials, processed into powder, granular or lumpy products that are dissolved and drunk, and the moisture content of the finished product is <5%.

It is divided into fruity solid beverages, protein solid beverages and other solid beverages.

To put it simply. Soft drinks are those with an alcohol content of less than 1%. Non-alcoholic, all soft drinks. But juice is not included.

Classification of alcoholic beverages This standard specifies the category, definition, and types of alcoholic beverages.

This standard applies to beverage wines with an alcohol (ethanol) content. All international smooth liquors are actively equivalent or non-equivalent to international and foreign advanced standards.

Closely combined with the actual situation of China's brewing industry, highlighting the national characteristics.

All traditional liquors respect the traditional habits of our nation, scientifically summarize their commonalities, and classify them.

It comprehensively reflects the current situation of China's brewing industry, and plans the development blueprint of the brewing industry in the future.

It not only insists on adapting to the existing laws and regulations of the state, but also insists on its rationality, and changes the incorrect parts of the existing classification.

Adhere to the principles of science, systematization and coherence, and try to improve as much as possible.

It is mainly classified according to different raw and auxiliary materials and production processes.

Soft drink: A natural or artificially formulated beverage with an alcohol content of less than the mass ratio. Also known as soft drinks, non-alcoholic drinks.

The alcohol content limit refers to ethanol solvents used to dissolve flavors, flavors, pigments, etc., or by-products of the production process of lactic acid beverages.

The main raw materials for soft drinks are drinking water or mineral water, fruit juices, vegetable juices or extracts from roots, stems, leaves, flowers and fruits of plants. Some contain food additives such as sweeteners, acidulants, flavors, spices, food colorings, emulsifiers, foaming agents, stabilizers and preservatives. The basic chemical components are water, carbohydrates and flavors, and some soft drinks also contain vitamins and minerals.

There are many varieties of soft drinks. According to raw materials and processing technology, it is divided into 8 categories: carbonated beverages, fruit juices and their beverages, vegetable juices and beverages, plant protein beverages, plant extract beverages, lactic acid beverages, mineral water and solid beverages; According to the nature and drinking object, it is divided into four categories: special-purpose beverages, health beverages, table beverages and mass beverages. Countries around the world usually use the first classification.

But in countries like the United States, the United Kingdom, and others, soft drinks do not include fruit juices and vegetable juices.

Carbonated beverages.

Fruit juice (pulp) and fruit juice drinks.

Vegetable juice drinks.

Dairy beverages.

Plant-based protein drinks.

Bottled drinking water beverages.

Tea drinks. Solid beverages.

Special purpose beverages.