Juice Beverage Driven by Technology Innovation中国果汁饮料发展现状与技术创新驱动-Yanxiang Gao高彦祥

College of Food Science
& Nutritional Engineering
果蔬汁饮料现状及创新驱动
Trend and Innovation in
Beverage Industry of China
高彦祥教授
Prof. Yanxiang Gao
中国农业大学
食品科学与营养工程学院
2014-5-16

目录（Content）
一. 果蔬汁饮料市场发展趋势
The Market Profile of Fruit and Vegetable Juice
二. 果蔬汁饮料新产品开发方向
New Product Development of Fruit and Vegetable Juice
三. 果蔬汁饮料加工技术进展
Advance in Processing technology of Fruit and Vegetable Juice

目录（Content）
Directions for New Products Development
Trends of Processing technology in Fruit and Vegetable Juice
Manufacturing

果汁饮料市场概览 Market Profile of Fruit Juice
果汁品类
category
浓度(concentration) 0-25% 26%-99% 100%
+1%
-2%
+25%
+18%
-9%
+15%
销售额
（亿元） 243.3 280.8 286.0
销售额同比增速
2012 vs. 2011
2013 vs. 2012
• 果汁品类销售额增速(growth of
sale income in category ) ：
- 销售量(sale quantity)：+0%；
- 销售额(sale income)：+2%
88%，+1% 7%，-2% 5%，+25%
整体果汁饮料市场发展缓慢，但不同
饮料产品的格局在发生变化，100%
果汁持续快速增长。
The development of whole juice
market was slow down, but, the
percentages of different categories
were being changed a n d 100%
juice showed a rapid and
sustainable growth.
销售额份额( (sale share)
(growth of sales)

果汁品类
(category)
0-25% 26%-99% 100%
• 果汁品类销售额增速(growth of
sale income in category ) ：：
- 销售量(sale quantity)：+0%；
- 销售额(sale income)：+2%
88%，+1% 7%，-2% 5%，+25%
2011 2012 2013 2012 2013
橙 45.6 37.5 33.4 -3 -10
梨 1.7 16.6 21.0 1,050 28
椰子 8.0 8.7 10.1 29 17
混合饮料 9.5 6.9 6.2 -15 -9
白葡萄 8.6 6.8 5.1 -7 -25
桃子 7.1 6.7 4.9 11 -26
西柚 0.7 0.9 2.9 62 222
柠檬 2.8 2.2 2.9 -9 33
红葡萄 3.3 3.2 2.6 15 -17
酸梅汤/汁 3.5 2.7 2.2 -8 -17
芒果 0.8 1.4 2.0 96 48
山楂 0.1 0.3 1.4 174 431
其他口味 8.3 6.2 5.2 -12 -14
销售额份额销售额同比增幅
顶新：蜂蜜柚子、冰糖柠檬
农夫山泉：水溶C100
顶新：冰糖山楂
统一：芒果多、冰糖山楂
汇源：冰糖葫芦汁
美汁源：芒果味
顶新/统一/娃哈哈：冰糖雪
梨
椰树：椰汁
可乐：美汁源-5%、酷儿-8%
统一：鲜橙多-2%
百事：鲜果粒-24%
顶新：橙汁-19%、每日C-42%
低果
分口味
(flavor)
• 0-25%：橙味(orange)-10%，梨(pear)+28%，椰子(coco)+17%，西柚(pomelo)/柠檬(lemon)/芒果(mango)/山楂(hawthorn)兴起
• 26-99%
• 100%：橙(orange)+36%/葡萄(grape)+29%/苹果(apple)+11%/桃(peach)+23%/混合(blended juice-common taste)+6%仍是主要口
味，奇异果/芒果/西柚兴起
浓度(concentration)
Drinks

0-25% 26%-99% 100%
• 果汁品类销售额增速：
- 销售量：+0%；销售额：+2%
88%，+1% 7%，-2% 5%，+25%
2011 2012 2013 2012 2013
混合饮料 42.5 36.0 32.9 -22.7 -10.8
桃子 19.3 22.4 23.9 5.6 4.1
橙 9.9 10.3 11.0 -5.1 3.5
山楂 9.8 10.4 10.9 -2.3 2.2
梨 5.3 6.6 6.2 13.0 -9.1
芒果 1.2 1.4 2.0 7.9 41.6
红葡萄 0.9 1.3 1.6 32.8 20.2
草莓 1.2 1.3 1.4 1.4 3.5
其他 9.9 10.3 10.2 -5.2 -3.8
农夫果园：-11%
贝奇：-10%
桃子：汇源+3%，开卫+42%
橙：汇源+1%，果汁先生+14%
山楂：汇源-17%，开卫+24%
中果
分口味
(flavor)
• 0-25%：橙味-10%，梨+28%，椰子+17%，西柚/柠檬/芒果/山楂兴起
• 26-99%：
• 100%：橙+36%/葡萄+29%/苹果+11%/桃+23%/混合+6%仍是主要口味，奇异果/芒果/西柚兴起
果汁品类
(category)
Nectar

0-25% 26%-99% 100%
- 销售量：+0%；销售额：+2%
88%，+1% 7%，-2% 5%，+25%
2011 2012 2013 2012 2013
橙 34.8 36.1 39.2 19 36
红葡萄 13.9 15.3 15.7 27 29
苹果 16.5 16.6 14.8 16 11
桃子 12.0 13.1 12.9 26 23
混合饮料 15.1 12.0 10.2 -9 6
奇异果 0.1 0.2 1.2 42 865
芒果 0.4 0.3 0.9 -18 263
西柚 0.2 0.3 0.9 47 289
其他 7.0 6.1 4.3 0.1 -12.9
橙味：汇源+53%；味全+28%
葡萄：汇源+36%；味全+30%
苹果：汇源+14%；味全+20%
桃子：汇源+26%
混合：味全+21%
零度果坊
高果
分口味
(flavor)
• 26-99%：
果汁品类
(category)
Juice

0-25% 26%-99% 100%
- 销售量：+0%；销售额：+2%
88%，+1% 7%，-2% 5%，+25%
分包装
(packaging)
• small 9%,+10%
• medium 59%，+1%
• 中大 27%，+1%
分口味
(taste)
• 26-99%：
• 中小 9%,+23%
• 中 23%，-7%
• 中大 39%，-1%
• Big 25%，-4%
• 小 19% +67%
• 中小 27%,+39%
• 中大 46%，+11%
400ML以下小包装、中小包装产品增长更快
Rapid growth of products with small and medium-sized packages below 400mL
果汁品类
(category)

果汁-分包装规格(packaging)
高果中小规格包装增长较快
低果中果高果
+1%
+1%
+3%
+10%
-28%
-1%
-4%
-7%
-11%
+23% +67%
+39%
+7%
+11%

果蔬汁饮料市场概览 Market Profile of Fruit & Vegetable Juice

目录（Content）
New Product Development of Fruit and Vegetable Juice
Trends of Processing technology in Fruit and Vegetable Juice
Manufacturing

 在GNPD数据库搜索2014年果蔬汁饮料新品，共检索
到80款新品。Searching in GNPD, 80 new products are
retrieved for fruit and vegetable juice drinks in 2014.
二、果蔬汁新产品开发 New Product Development
100%果蔬汁
100%fruit and
vegetable juice
100%蔬菜汁
100%vegetable
juice
100%果汁
100%fruit
juice
果汁饮料
fruit juice
drinks
果蔬汁饮料
100%fruit and
vegetable
juice drinks
蔬菜汁饮料
vegetable
juice drinks
发酵蔬菜汁
Fermented
vegetable
juice
其他
Other
北美
North
America
6 2 2 4 6 1 5
亚洲
Asia
7 5 2 3 3 1 3
欧洲
Europe
1 3 2 3 2 11
其他
Other
2 1 3 2
合计
Total
16 11 6 7 15 4 16 5

2014年100%果蔬汁饮料新产品（部分）
New products of 100% fruit and vegetable juice in 2014 (partly)

二、果蔬汁饮料新产品开发方向——100%果（蔬）汁
低糖、糖减少、
不含糖, 30.93%
环保包装,
22.04%
强化维生素/矿物
质, 20.13%
全天然, 15.82%
抗氧化, 50.98%
不含添加剂/防腐
剂, 40.25%
其他, 30.97%
促进消化,
12.73%
低能量、能量减
少、不含能量,
12.71%
提升免疫系统,
11.78%
2003-2013全
球上市果汁饮
料新品4084种
，功能诉求的
分布为：
There were 4084
new products of
fruit juice drinks
between 2003-
2013, the
distribution based
on functional
demands is as
follows:
维生素C、β-胡萝卜素、花青素等
Low/no sugar
Eco-packaging
Fortification of mineral
and vitamin
Natural
Improved
digestion
Low/no
energy
Other
No additive/
preservative
Antioxidant
Immune system
维生素C、β-胡萝卜素、花青素等
Vitamin C, β-carotene, anthocyanins, etc.

(一）Superfruit产品开发
（1）让消费者产生新奇感受；
Letting consumers have a feel of novelty
（2）感官上的吸引力；
Having a sensory appeal
（3）原料供应可满足需求；
Supply of Raw material can meet demands
（4）有潜在的可被消费者接受的健康益处。
Having potential health benefits that can be
accepted by consumers.
超级水果
Superfruit
Superfruit概念，最早在2004年欧美等
发达国家兴起，指含有特别丰富的营
养和功能性成分的水果。
The concept of Superfruit, was first raised
in developed countries in Europe and
America, refers to the fruit rich in
nutrients and containing functional
components.

阻
断
活
性
氧
生
成
InhibitgenerationofROS
清
除
或
解
毒
活
性
氧
ScavengingROS
结
合
有
毒
物
质
Combinationwithtoxics
影
响
细
胞
周
期
Regulatingcellcycle
参
与
细
胞
信
号
传
导
Cellularsignaltransmission
pathway
细
胞
凋
亡
调
控(Apoptosisregulation)
上
皮
细
胞
(Epithelialcell)
粘
膜
细
胞
(Mucosalcell)
抗微生物antimicrobic细胞功能(cell function)抗氧化(antioxidant)
单宁tannin酚酸phenolic acid花青素 anthocyanin黄酮醇(flavonol)
超级水果(superfruit)
超级水果的健康益处(benefit of superfruits)

（二）5+ A Day - The Color Way
“5 A DAY” 于2004年由英国卫生
部门制定实施，即每人每天保证至
少摄入5份（每份为80g）不同种类
的水果和蔬菜。英国卫生部门强调
每天至少摄入400g多种水果和蔬菜
能帮助有效减少慢性疾病的发生，
如心脏病，中风、肥胖和II型糖尿
病等。水果和蔬菜通常不含脂肪，
提供的热量较低低，因此，有助于
保持身体的健康。
“5+ A DAY”: “Five kinds of different fruits and
vegetables everyday (80 g/one part)”-------
established by health department of UK.
Fruits and vegetables contained little fat and
provided low energy, can keep healthy.

5+ A Day –有色食品(Color foods)
•“有色食品” 受到越来越多的关注，在继“黑色食品”的广泛普及后，
各大公司开始关注其它一些“有色食品” There has
been growing interests in the color foods. With the popularization of
Black food, many companies focused on the color foods.
•黑色食品的益处众所皆知(富含维生素B1、B2和矿物质如锌、铁)，红色
食品、黄色食品、紫色食品需要通过市场推广宣传它们的好处。
It was well known that the benefits of black foods were obvious, the
benefits of red/yellow/purple foods will be propagandized by market.

.
•红色食品，比如黑醋栗，蔓越莓，西印度樱桃，含有丰富抗氧化成分。
•黄色食品，比如胡萝卜、南瓜、黄椒、玉米，富含β-胡萝卜素。
•紫色食品，比如紫甘蓝，葡萄、紫色胡萝卜等，富含天然紫色素——花青素
Red foods, such as black currant, cranberry, acerola, are rich in antioxidants.
Yellow foods, such as carrots, pumpkin, yellow pepper, corn, are rich in β-carotene.
Purple foods, such as purple cabbage, grapes, purple carrots, are rich in natural purple pigment -
anthocyanins.

Eat 5 A Day the color way
Eat your colors every day to stay healthy and fit
Blue/Purple
Blackberries
Blueberries
Black currants
Dried plums
Elderberries
Purple figs
Purple grapes
Plums
Green
Avocados
Green apples
Green grapes
Honeydew
melon
Kiwifruit
Limes
Green pears
White
Bananas
Brown pears
Dates
White nectarines
White peaches
Cauliflower
Garlic
Ginger
Yellow/Orange
Yellow apples
Apricots
Cantaloupe
Yellow figs
Grapefruit
Golden kiwifruit
Lemon
Mangoes
Red
Red apples
Blood oranges
Cherries
Cranberries
Red grapes
Pink/red
grapefruit
Red pears

•黄色蔬菜汁和五种果汁
•不添加糖和盐
•yellow vegetable juice, and
five kinds of juice
•no sugar and salt
Yellow
•巴氏杀菌胡萝卜和水果汁
pasteurized carrot and fruit
juices
Black
•黑豆萃取物
•不含卡路里
•针对女性消费者
•extracts of black beans
•no calories
•for female consumers
•百分百高端果汁100%
•全天然成分
•无防腐剂
•100% superior juice
•all-natural ingredients
•no preservatives

5+ A Day 市场产品(products in the market)

（三）发酵果（蔬）汁（Fermented Juice ）
 现代果蔬加工技术较好地保留了果蔬原料中的营养成分，原
料的利用率和转化率也较高。The nutritional components in raw
materials were retained well with advanced processing technology. The utilization
and tranformation of raw materials were high.
 蔬菜浆（汁）因普遍存在野蒿味重、风味欠佳等缺点。The
disadvantages of vegetable juice was poor in taste and flavor.
 益生菌发酵果蔬浆（汁）综合了果蔬浆（汁）和乳酸菌发酵的优点，使
原料风味与发酵风味浑然一体。产品中不仅保留了果蔬的营养，更赋予
了益生菌保健功能。产品营养和保健功能有了明显改善。 The
fermented juice combined the characteristic s of juice and
yogurt by lactobacillus, which possess the better tastes and
flavors. The products contain nutritional components of raw
material and have the bioactive function of yogurt. The value
for health is fortified.

2014年发酵果蔬汁饮料新产品（部分）
New products of fermented fruit and vegetable juices in 2014(partial)

FruitMax是什么?
What is FruitMax ?
从此，21种水果也能简便食用!!! Since then, the 21 kinds of fruits can be easily ate!!!
100%天然水果加工食品 – 化学添加剂为零! 100% natural fruit processed food – no chemical
additives!
[ 21种水果 ] 21 kinds of fruits
• 每片含有
100mg(10%) 水果
吸收率提高至90%以上
FruitsMax

（四）强化果（蔬）汁
Fortified Juice
维生素Vitamins A A原 E B1 B2 B3 B5 B6 B8 B9 B12 C
骨骼/牙齿Bones /
teeth x
抗氧化Antioxidant x x x x
血细胞/心脏Blood
cells / heart x x x x x x x x
神经系统Nervous
system x x x x x x x
免疫系统Immune
System x x x x x x
皮肤/毛发Skin /
hair x x x x
眼睛Eye x x
能量产生Energy
generation x x x x x

Capri Sun Super V Fruit Punch Flavored果蔬汁饮料
2366739
加强维生素/矿物质,
高纤维/添加纤维, 道
德 – 环保包装, 抗氧
化, 儿童(5-12岁)
Fortified with vitamin /
mineral, high fiber /
added fiber, morality -
environmentally
friendly packaging,
antioxidant, children
(5-12 years old)
公司
Kraft Foods
国家美国 United States
公布日期 2014年4月
分类果汁饮料
配料水, 浓缩葡萄汁, 浓缩苹果汁, 甘薯浓缩汁, 玉米可溶
性纤维, 胡萝卜浓缩汁, 柠檬酸, 樱桃浓缩汁, 维生
素C , 天然香精, Ḏ-α-生育酚醋酸酯, β-胡萝卜素
Water, concentrated grape juice, apple juice concentrate, sweet potato juice
concentrate, soluble corn fiber, carrot juice concentrate, citric acid, cherry juice
concentrate, vitamin C, natural flavor, Ḏ-α-tocopherol acetate, β-carotene
备注
Remark
Capri Sun Super V Fruit Punch Flavored Fruit & Vegetable
Juice Drink has been repackaged featuring the
Nickelodeon Kids Choice Awards 2014 and an chance to
win a trip. This product is fortified to be a good source of
fiber and antioxidant vitamins A, C and E, and retails in a
10 x 6-fl. oz. recyclable pack.

& Nutritional Engineering30
公司 Abico Dairy Farm
国家泰国Thailand
分类果汁Juice
配料白葡萄汁, 石榴汁, 苹果汁, 洋甘菊提取物 (提取物), multi-vitamin
B 0.01% (维生素B1, 核黄素, 维生素B6, 维生素B12), 生物素White
grape juice, pomegranate juice, apple juice, chamomile extract (extract), multi-
vitamin B 0.01% (vitamin B1, riboflavin, vitamin B6, vitamin B12), Biotin
营养成分
Nutrition
Facts
Per 200ml serving (5 servings per pack): Energy 100kcal,
Energy from fat (kcal) 0kcal, Total fat 0g (0% RDA) (of
which Saturated Fat 0g (0% RDA)), Cholesterol 0mg (0%
RDA), Protein 0g, Total carbohydrates 25g (8% RDA) (of
which Dietary Fiber 0g (0% RDA), Sugars 22g), Sodium
60mg (3% RDA), Vitamin A (0% RDA), Vitamin B1 (50%
RDA), Vitamin B2 (4% RDA), Vitamin B6 (45% RDA),
Vitamin B12 (45% RDA), Calcium (0% RDA), Iron (2%
RDA), Biotin (45% RDA), Chamomile 40mg
Malee Healti Plus - 100% Pasteurized Pomegranate Mixed
White Grape and Apple Juice
2043388

(五）新型Smoothy ----- New type of smoothy
•植物蛋白+果蔬汁
•Vegetable protein + Juice

Sprout Rise Kiwi Banana Yogurt Smoothie
2331513
公司 Sprout Foods
国家美国United States
分类果汁Juice
配料
Ingredient
s
香蕉 (有机), 椰浆 (有机, 从椰子提取) (椰子提取物 (提取物, 有机,
从椰子提取), 水), 猕猴桃 (有机), 苹果 (有机), Zucchini (有机),
菠萝 (有机), 菠菜 (有机), 亚麻籽 (有机), 糙米 (有机), 大米蛋白 (
有机), 柠檬酸 (食用酸), Oat Fibre (有机, 膳食纤维来源), 天然香
草香精 (有机, 天然), 维生素C (食用…
Bananas (organic), coconut milk (organic, extracted from coconuts)
(coconut extract (extract, organic, extracted from coconut), water),
kiwi (organic), apple (organic), Zucchini (organic), pineapple (organic ),
spinach (organic), flaxseed (organic), brown (organic), rice protein
(organic), citric acid (food acid), Oat Fibre (organic, dietary fiber
source), natural vanilla flavor (organic, natural), vitamin C (edible ...
备注
Remark
Sprout Rise Kiwi Banana Yogurt Smoothie comprises kiwi, bananas, sweet
pineapple, creamy coconut milk, flax and other vegetables. The product is
made only with pure organic ingredients with real food nutrition, providing
a super healthy start to the day. This USDA organic smoothie is free from
anything artificial and preservatives, contains natural nutrients…
不含添加剂/防腐剂, 全天然, 高蛋白, 道德 – 环保包装, 有机, 全麦
No additives / preservatives, all-natural, high-protein, morality -
environmentally friendly packaging, organic, whole wheat

Sprout Rise Smoothies
2331723
糙米 (有机), 大米蛋白 (有机)
Brown (organic), rice
protein (organic)
2331722
燕麦片 (卷边, 有机), 牛乳
蛋白质 (有机) Oatmeal
(curling, organic),
milk protein (organic)

目录（Content）
Directions for New Products Development
Advance in Processing technology of Fruit and Vegetable Juice

三、果蔬汁饮料加工技术进展

三、果蔬汁饮料加工技术进展
调配技术 Blending
杀菌技术 Sterilization
灌装技术 Filling
包装技术 Packaging
环保技术（清洗、品质控制等）
Environmental technology (cleaning,
quality control, etc.)
对于生产企业而言：成本、环保、品质保证、产品多
样化、功能化的需求促进了饮料加工技术的革新！
For production enterprises: cost, environmental protection, quality
assurance, products’ diversification, functional requirements promote
the innovation of drink-processing technology!

(一）调配技术
目前饮料配方使用的原辅材料越来越复杂，例如
，一款产品的高倍甜味剂甚至多达四五种。
自动化调配系统可以为饮料生产企业提供解决方
案。如SensiBlend‘s 系统；DynaShear剪切
系统；Boston Shearmill系统。
Raw materials currently used in Drink recipes become more and more
complex, for example, one product contains four to five kinds of
high intensity sweeteners
Automated system can provide solutions for beverage
manufacturers, e.g SensiBlend's system; DynaShear shear
system; Boston Shearmill system.
Admix Inc Boston Shearmill

SensiBlend 系
统采用过程分析
技术分析pH、
Brix等进行调配
过程的控制，而
取代传统调配之
后的料液品质控
制。
SensiBlend system uses
process-analysis
technology to analysis pH,
Brix, etc. to control the
blending process .

(二）杀菌技术
 非热杀菌技术是近十年国内研究的热点，但是与已有灌装生产线及灌装速度匹配的非
热杀菌技术尚不成熟。Non-thermal sterilization technology become
highlight in recent years , but non-thermal sterilization technology
is not matched with the existing bottling lines and filling capacity.
非热杀菌技术
Non-thermal sterilization technology
物理杀菌
Physical sterilization
化学杀菌
Chemical sterilization
超高压——高静水压
高压脉冲电场
辐照杀菌
UV杀菌
High pressure - high hydrostatic
pressure
HPEF
Irradiation sterilization
臭氧杀菌
Ozone sterilization
高密度CO2杀菌？
High-density CO2 sterilization?

高压脉冲电场杀菌中试线及产品
瓦赫宁根大学中试生产线，通过FDA
的HACCP-66 FR6137鲜果汁认证，并
于2012年获Food Valley奖提名。The
pilot production line of Wageningen
University got approved by FDA's
HACCP-66 FR6137 fresh juice, and
was nominated by Food Valley Award
in 2012.
货架期从7天延长到21天
shelf life extends from 7 days
to 21 days

超高压杀菌技术
 目前间歇式的超高压杀菌设备已经工业化，最大可以达到525L，但是连续化的超高
压杀菌设备尚未成型。Currently high-pressure sterilization equipment
has been industrialized, the maximum capacity can reach 525L,
but the continuous high-pressure sterilization equipment has not
yet be developed.

525L，600MPa
Hiperbaric Inc.
http://www.hiperbaric.com

 辐照杀菌
 Γ-射线辐照杀菌已经应用于甘蓝汁（
kale juice）等；
 经γ-射线辐照杀菌的橙汁产品所产生
的甲基硫化物、甲基硫醇、二甲基二
硫醚、二甲基三硫醚等低阈值挥发性
物质令产品不被接受。
 Irradiation sterilization
 Γ-ray irradiation sterilization
has been applied to cabbage
juice (kale juice), etc.;
 Methyl sulfide, methyl
mercaptan, dimethyl disulfide,
dimethyl trisulfide and other
low-threshold volatile
substances were produced by
the γ-ray-irradiate sterilization
in orange juice, makes products
are not accepted.
 臭氧杀菌
 2004年，FDA允许臭氧作为食
品添加剂可以直接应用于苹果汁
及苹果酒中。
 臭氧产生的羟基自由基，过氧化
氢自由基，超氧阴离子自由基等
会显著降低紫色果汁中的花色苷
，如黑莓汁。
 Ozone sterilization
 In 2004, FDA allowed ozone as a
food additive and it can be
directly applied in apple juice
and cider.
 Hydroxyl radicals generated
from ozone, hydrogen peroxide
radicals, and superoxide anion
radicals can significantly reduce
the anthocyanins in purple juice,
such as blackberry juice.

(三）灌装技术
线性灌装机Linear filling machine
旋转式灌装机Rotary filling machine
优点：速度快；
缺点：投资大，维护费用高
，清洗周期长。
Advantages: fast;
Disadvantages: large
investment, high cost of
maintenance, long CIP
优点：投资小，连续工作时间
长，CCP少；
缺点：速度慢。
Advantages: small
investment, long continuous
running time, less CCP;
Disadvantages: slower.

1）轻量化容器（500mL，低至7.95g）；
2）灌装精度；
3）灌装速度（高达12万瓶/h）；
4）容器规格.
1) lightweighting containers (500 ml, as low as 7.95 g).
2) filling accuracy;
3) the filling speed of up to 120000 bottles/h);
4) the container size.

瓶坯加热区
瓶坯杀菌区
吹瓶
灌装
瓶盖杀菌
封盖
吹灌封一体化设备
干式灭菌设备较传统过氧乙酸灭菌节约用水。瓶坯杀菌用双氧
水的消耗量为3~3.5 kg/h，不需要无菌水冲洗；而无菌冷灌生
产线瓶杀菌所用过氧乙酸的消耗量为 25~27.5 kg/h，冲洗用无
菌水消耗量为17吨/h。Dry sterilization equipment compared with
traditional peracetic acid could save much water. The consumption of
bottle preform with hydrogen peroxide sterilization is 3 ~ 3.5 kg/h, it
does not need sterile water for flushing; The aseptic cold filling
production line of the bottle sterilization needs 25 to 27.5 kg/h peracetic
acid with sterile water consumption for 17 tons/h.
吹灌封一体化设备较传统无菌风送系统节约了无菌空气及能耗
，减少二次污染几率 The integrated equipment , compared with
traditional sterile air conveying system , can reduce energy
consumption.
灌装系统的一体化

（四）包装技术
环保包装、轻量化包装是目前的发展趋势。
碳排放降低23%；
可直接回收！
Carbon emissions by 23%;
Can be directly recycled!
内层可分离薄塑料层；
外层热成型专利技术，
可直接印刷label。The
inner separable thin plastic layer;
Outer thermoforming patent
technology, label can be directly
printed.

LDPE的改性
LDPE中添加纳米级的Ag和
ZnO粒子后，能够使橙汁的杀
菌温度降低10℃，同时纳米级
ZnO的添加使得橙汁中的维生
素C降解速度减缓。
Adding nanoscale Ag and
ZnO particles inLDPE, can
lower the orange juice
sterilization temperature of 10
℃, and nanoscale ZnO
addition prevents the
degradation of vitamin C in
orange juice.

PET瓶克重降低最新发展
 西得乐推出的“适重”（RightWeightTM）瓶500mL
，7.95g较当前平均重量12g减重34%，最大负载达到
33kg，较市面上最轻包装瓶的最大负载超出32%。
 Sidel launched "fitness" (RightWeightTM) bottles of 500 ml,
the average weight of 7.95 g is less than 34% with
original weight, and maximum load is 33 kg.
 茶饮料瓶目前重28g左右，最轻24.5克 Tea beverage
bottle is approximately 28 g
 康师傅550mL水瓶目前15g。 550 ml bottle of Master
Kong is 15 g

（五）环保清洗技术
 电解水在线清洗技术
 电解氧化水
 电解活化水
 电解化学活化水（ECA）
Electrolysis of water online
cleaning technology
Electrolytic oxidation water
Electrolysis activated water
Chemical activation water
electrolysis

由于在电解碱水清洗步骤与酸水消毒
步骤之间不需要冲洗，两种清洗用液可
以在普通罐体中混合而不产生剧烈的化
学反应；
由于电解水的高效清洁、消毒作用，在
室温下操作就可达到清洁设备的目的，
从而节约传统清洗加热所需的能耗。
Between the electrolytic caustic
washing and acid water disinfection
don't need to wash, two types of
washing fluids can be mixed in
ordinary tanks and don’t produce
severe chemical reaction;
Due to the effective cleaning and
disinfection of the electrolysis of
water, the cleaning equipment can
be operated at room temperature ,
thus save much energy compared
with the traditional cleaning.
节约：
33%的清洗用水
40%的CIP时间
20万-80万美金/年(取决于工厂生产能力
及开机率)
Save:
33% of the clean water
40% of CIP time
Us $200000 - $800000 / year
(depending on the factory production
capacity and machine)
欧洲某全球化的碳酸饮料企业
每年：
节约耗能700,000kw/年
水节约845000加仑/年
（计3200吨/年）
A European global carbonated beverage enterp
Each year:
Energy saving 700000 kw/year
Save 845000 gallons of water per year
(3200 tons/year)
环保清洗技术

（六）品质控制技术 Quality Control
 果蔬汁的质量问题
1）沉淀
2）浮油
3）絮凝
4）析水
…
 快速检测技术发展
1）NMR技术应用于鉴伪
NMR is applied to assay fake
products
2）FTIR-ATR光谱技术快速鉴定饮料沉淀和
絮凝
ATR spectroscopy (FTIR) quick
identification of drinks
precipitation and flocculation

总结
对于日趋成熟的饮料工业而言，集约化生产是关键
，但绿色技术（电解水清洗技术、绿色包装技术）
的应用可为饮料企业带来竞争优势。
 For beverage industry, the integrated production is the
key, but green technology (electrolytic water cleaning
technology, green packaging technology) application
can provide competitive advantages for beverage
enterprises .

联系人：高彦祥（010-62737986；drgyx@sina.com）

Juice Beverage Driven by Technology Innovation中国果汁饮料发展现状与技术创新驱动-Yanxiang Gao高彦祥

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