A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60° C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 μm or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.

A sterile carbonated beverage filling system includes a beverage sterilizing section which sterilizes a raw material liquid to prepare a sterilized beverage, a beverage cooling section which cools the sterilized beverage, a carbonated beverage producing section which injects carbonic acid gas into the sterilized beverage to prepare a sterile carbonated beverage, and a carbonated beverage filling section which fills the sterile carbonated beverage into a bottle. The beverage sterilizing section, the beverage cooling section, the carbonated beverage producing section, and the carbonated beverage filling section are connected by a beverage supply pipeline. The carbonated beverage filling section and the beverage supply pipeline each include a rotary machine, and a boundary surface between a rotating body and a non-rotating body of the rotary machine is sealed with sterile water or sterile air.

A sterile carbonated beverage filling system includes a beverage sterilizing section which sterilizes a raw material liquid to prepare a sterilized beverage, a beverage cooling section which cools the sterilized beverage, a carbonated beverage producing section which injects carbonic acid gas into the sterilized beverage to prepare a sterile carbonated beverage, and a carbonated beverage filling section which fills the sterile carbonated beverage into a bottle. The beverage sterilizing section, the beverage cooling section, the carbonated beverage producing section, and the carbonated beverage filling section are connected by a beverage supply pipeline. The carbonated beverage filling section and the beverage supply pipeline each include a rotary machine, and a boundary surface between a rotating body and a non-rotating body of the rotary machine is sealed with sterile water or sterile air.

The present invention belongs to the technical field of beverages, and relates to a probiotic fermented fruit and vegetable puree composition containing active bacteria and its preparation method. The composition containing active bacteria is obtained by fermenting fruit and vegetable puree with Lactobacillus casei NCU215. The probiotic fermented fruit and vegetable puree has the following characteristics: the probiotic fermented fruit and vegetable puree may generate a natural mellow sour, effectively remove an astringency in fruit and a wild Artemisia flavor in vegetable, and neutralize an unpleasant sour in the fruit; with probiotic fermentation, the present invention may improve a content of amino acid in the fruit and vegetable by 20% or more, generate multiple aromatic substances, improve a flavor substance by 30% or more, and effectively improve a taste and a mouthfeel of the product; the present invention prolongs a shelf life of the product and prevents rot.

The present invention belongs to the technical field of beverages, and relates to a probiotic fermented fruit and vegetable puree composition containing active bacteria and its preparation method. The composition containing active bacteria is obtained by fermenting fruit and vegetable puree with Lactobacillus casei NCU215. The probiotic fermented fruit and vegetable puree has the following characteristics: the probiotic fermented fruit and vegetable puree may generate a natural mellow sour, effectively remove an astringency in fruit and a wild Artemisia flavor in vegetable, and neutralize an unpleasant sour in the fruit; with probiotic fermentation, the present invention may improve a content of amino acid in the fruit and vegetable by 20% or more, generate multiple aromatic substances, improve a flavor substance by 30% or more, and effectively improve a taste and a mouthfeel of the product; the present invention prolongs a shelf life of the product and prevents rot.

A system for processing a raw juice feed to produce a final juice, and a method of using same, wherein the final juice has an extended shelf life while preserving many, if not all, of the desirable characteristics of freshly-squeezed juices including, but not limited to, the flavor, the mouthfeel, and aroma, without the need to include additives such as flavor and aroma packs. Advantageously, the final juice obtained using the method and system described herein can be stored at room temperature for at least 60 days and still retain the flavor of fresh juice, while still being sterile or having a reduced bioburden.

A system for processing a raw juice feed to produce a final juice, and a method of using same, wherein the final juice has an extended shelf life while preserving many, if not all, of the desirable characteristics of freshly-squeezed juices including, but not limited to, the flavor, the mouthfeel, and aroma, without the need to include additives such as flavor and aroma packs. Advantageously, the final juice obtained using the method and system described herein can be stored at room temperature for at least 60 days and still retain the flavor of fresh juice, while still being sterile or having a reduced bioburden.

A device for pasteurizing and filling medium into containers includes a short time heating system for pasteurizing the medium, a single buffer container downstream of the short time heating system for receiving the medium, and a rotary filling device downstream of the buffer container. The filling device is connected to the buffer container in a buffer-free manner and pipes and/or one or more rotary distributors are disposed between the filling device and the buffer container. A method for pasteurizing and filling medium into containers, where filling the containers with the medium is performed by way of a device in a buffer-free manner using a filling device, includes: pasteurizing the medium in the short time heating system, buffering the pasteurized medium in the buffer container, and filling the pasteurized medium into the containers. The pasteurized medium is transported in a buffer-free manner from the buffer container to the filling device.

A device for pasteurizing and filling medium into containers includes a short time heating system for pasteurizing the medium, a single buffer container downstream of the short time heating system for receiving the medium, and a rotary filling device downstream of the buffer container. The filling device is connected to the buffer container in a buffer-free manner and pipes and/or one or more rotary distributors are disposed between the filling device and the buffer container. A method for pasteurizing and filling medium into containers, where filling the containers with the medium is performed by way of a device in a buffer-free manner using a filling device, includes: pasteurizing the medium in the short time heating system, buffering the pasteurized medium in the buffer container, and filling the pasteurized medium into the containers. The pasteurized medium is transported in a buffer-free manner from the buffer container to the filling device.

Heat-treated, shelf-stable liquid nutritional compositions comprising whey protein and non-whey protein, and methods of producing and using these compositions. The compositions have a pH of from about 6.0 to about 8.0, a total protein content of at least about 6 g per 100 mL of the composition. The whey protein comprises or is provided by an ingredient that comprises heat-denaturable protein of which at least about 55% is present in a denatured state, and the non-whey protein comprises or consists of casein, or one or more non-dairy proteins, or casein and one or more non-dairy proteins.