| 主权项 |
1. In a method of sterilization and/or pasteurization of sap or sap concentrate; the improvement characterized in the step of:
a) sterilization treatment of said sap or sap concentrate for a time sufficient to substantially inhibit microbial growth in said sap or sap concentrate with minimal taste alteration, or
pasteurization treatment of said sap or sap concentrate for a time sufficient to pasteurize, wherein said pasteurization treatment is at least one of a heat pasteurization treatment, a High Temperature Short Time (HTST) treatment, a thermization treatment, a centrifugation treatment, a UV treatment, and combinations thereof, ormicro-filtration of said sap or sap concentrate with a micro-filter of pore size between about 0.1 μm to about 1 μm, or combinations thereof, prior to transporting, storing and transporting, transporting and storing, performing a sterilization treatment, or combinations thereof, of said sap or sap concentrate. |
