Traditional Chinese Instant aerated drinks: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Instant aerated drinks. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 4367 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Instant aerated drink powderThis sugary drink powder can be instantly dissolved in cold water with a little stirring. This beverage is not only suitable for home use, but also for the food service industry. Most fast food restaurants and coffee shops use refrigerated rice to sell orange juice, fruit juice, etc. These drinks are not stir-fried and have a poor taste. Instant aerated drinks overcome this shortcoming.Binder: Use an anhydrous binder to stick the carbon dioxide generator to the powdered sugar. The binder is preferably composed of edible polyol, liquid monoglyceride, liquid dioleyl glyceride, and triglyceride. It is best to use an appropriate amount of defoaming agent to offset excessive bubbles. The purpose of using a binder is to stick the carbon dioxide generator to the surface of the sucrose. The carbon dioxide is produced closest to the powdered sugar, which maximizes the acidification of the powdered sugar and makes it easier to dissolve. …

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