A method of producing a juiced food product with reduced ammonia and/or ammonium levels

摘要

A method for reducing the ammonia and ammonium levels in juice products to allow for the use of preservatives such as dimethyl dicarbonate (DMDC). This method includes disinfection of a food product to create a juiced product, acidification of the juiced product, acceleration of the juice aggregation, and removal of the remaining aggregates and dosing of the juiced product with fl k, 111 ---------u ------ - ---