Production of Plant-Based Beverages

The values for 1 cup (240 mL)

To briefly mention the types:

Oat Drink: The main components of oat drink are water and oat flour. The differences between brands arise from additional ingredients such as plant oils, salt, stabilizers, vitamin and mineral blends, sweeteners, and flavorings.

The typical process of making oat drink is quite simple. First, oats are combined with water to create a slurry. This mixture undergoes a hydrolysis process, which breaks down the starches to prevent gelatinization and thickening at high temperatures. Afterward, filtration is carried out. The final product is made shelf-stable through the UHT (Ultra High Temperature) process, allowing it to be stored at room temperature until its expiration date. However, once opened, UHT oat drink requires refrigeration.

https://edis.ifas.ufl.edu/publication/FS419 

Cashew Drink: Cashew, a tree nut, is the third most consumed tree nut in the United States. Cashew drink is primarily made from a mixture of cashews and water. The first step in making cashew drink is to wash and dry the cashew nuts. The cashew nuts are soaked in hot water to remove their shells and then soaked again in cold deionized water. They are sorted, rinsed, and wet-ground. The resulting slurry is filtered and then pasteurized or processed at ultra-high temperatures (UHT) for shelf stability. Finally, other ingredients such as gums, lecithin, and flavorings are added to thicken, emulsify, and enhance the flavor.

Hemp Drink: Hemp drink is made by combining hemp seeds with water. First, the hemp seeds are mixed with hot water; as they absorb the water, they swell and soften. This hot hemp seed and water slurry is then wet-ground until the desired consistency is reached. The filtered slurry is homogenized for stability and then cooled to prevent oxidation of the oils and vitamins. To customize the hemp drink, water, emulsifiers, stabilizers, sweeteners, and flavorings are added. Finally, an aseptic process, such as ultra-high temperature (UHT) treatment, is carried out.

It is not available for sale in our country.

https://edis.ifas.ufl.edu/publication/FS420 

Almond Drink: The production of almond drink begins with heating almond powder in water at 90°C. Large particles are removed through centrifugation. The homogenization of the almond liquid provides a uniform texture and appearance similar to cow's milk. The almond milk is processed at ultra-high temperature (UHT) to eliminate microorganisms, resulting in a shelf-stable product. Alternatively, almond milk can be pasteurized, which leads to a product with a shorter shelf life that requires refrigeration. High temperatures used for food safety purposes may result in some nutrient loss.

Coconut Drink: Coconut drink contains water and coconut cream. Other ingredients added to coconut drink may include lecithin for emulsification and gums for thickening and texture. Salt may also be added for flavor. Some coconut drink brands are fortified with calcium and vitamins A and D to provide nutrient levels similar to those found in cow's milk (USDA, n.d.). Vitamin B12 may be added to provide this nutrient source for individuals following a vegan diet.

Coconut cream is made from dried, cold-pressed coconut. The coconut cream is then diluted with water to make the drink. Coconut drink can also be made by immersing grated mature coconut flesh in water. A heat treatment is applied to ensure the product is shelf-stable.

Coconut drink is quite different from coconut water. Coconut water is a sweet, translucent liquid that is directly obtained from the coconut or available in commercially packaged varieties.

https://edis.ifas.ufl.edu/publication/FS420 

Rice Drink: First, rice grains are either fully or partially ground. "Fully ground" means that the husk, seed, and bran are removed, leaving only the white rice. The full grinding process can produce the best texture, but it also leads to losses in vitamins, minerals, and fiber. The rice is then ground, combined with water to form a slurry, and filtered to remove any large or coarse particles (Makinen et al. 2016). The remaining slurry is treated with enzymes to partially break down the starch and facilitate the formation of a suspension mixture. Once the desired viscosity (thickness) is achieved, other ingredients such as fats, salt, stabilizers, vitamins, minerals, flavorings, and sweeteners are added. After the addition of fat, an emulsion is created through homogenization, which gives the rice milk its creamy texture and stability.

Hazelnut Drink: The hazelnuts are roasted at low temperatures for 10-15 minutes. After cooling, they are blended with water and sweeteners in a high-speed blender and then filtered.

Soy drink is a water extract derived from whole soybeans. It is an emulsion containing water-soluble proteins, carbohydrates, and fat droplets. Traditionally, soy milk was produced in small shops where soybeans were soaked, ground, filtered, and cooked. The use of UHT technology in the production of such soy drinks is now common, allowing the product to have a shelf life ranging from several months to a year, depending on its composition. Additionally, to ensure a homogeneous product without creaminess or sedimentation throughout its shelf life, the correct emulsifiers and stabilizers are used.

https://edis.ifas.ufl.edu/publication/FS420