| 摘要 |
PURPOSE: A manufacturing method of mulberry juice is provided to prevent unpleasant odor and improve freshness by heating mulberry at relatively low temperature during the juice process and disinfection process. CONSTITUTION: Mulberry juice comprises 92.5wt% of mulberry fruit juice, 5.5wt% of oligosaccharide, and 1.625wt% of purified water as main component, and comprises 0.3wt% of citric acid, 0.025wt% of lotus leaf extract, and 0.025wt% of mulberry fragrance. Mulberry is selected. Selected mulberry is crushed and mulberry juice is obtained. Mulberry fruit juice is mixed with oligosaccharide, citric acid, lotus leaf extract, mulberry fragrance, and purified water. Mixture is sterilized, cooled, and filtered. Packing container is injected with filtered mulberry juice and sealed. [Reference numerals] (S1) Selecting materials(mulberry); (S2) Crushing; (S3) Juicing; (S4) Mixing; (S5) Sterilizing; (S6) Cooling; (S7) Filtering; (S8) Packaging products
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