Low viscosity evaporative orange juice concentrates having less cooked off-flavor.

摘要

Low viscosity evaporative orange juice concentrates having less cooked off-flavor, as measured by the % retained valencene, are disclosed. These concentrates are preferably obtained by an evaporative concentration process which starts with a feed juice having a relatively low viscosity and sinking pulp level and which heats this feed juice to temperatures no higher than about 180 DEG F to avoid the generation of cooked off-flavor. In addition, the juice, at a critical solids content, is heated under vacuum to temperatures in the range of from about 160 DEG to about 180 DEG F under conditions of high shear across the heated surface of the evaporator to insure effective deactivation of pectinesterase enzymes initially present in the feed juice.