| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for sterilizing fruit juice using application of pressure and heating together, preventing quality deterioration brought with action of yeast fungi without spoiling peculiar flavor and taste especially of flavor acid citrus fruit juice represented by Citrus sudachi fruit juice, and which method is easy and efficient one without the need of high temperature and superhigh pressure. <P>SOLUTION: This method for sterilizing the fruit juice comprises using pressure treatment and heat treatment together. In more details, the method for sterilizing the fruit juice comprises using both the pressure treatment with pressure of ≥5 MPa and ≤10 MPa through directly contacting oxygen gas which is not adopted as pressure medium with fruit juice, and the heating treatment at relatively low temperature of ≤60°C, more preferably ≥40°C and ≤50°C. Since it is possible to effectively sterilize at relatively low temperature in a short time without using superhigh pressure through demonstration of a plurality of effects of heating, oxygen and application of pressure as sterilization actions, the technique suitable for mass production with easy technique and facilities and also energy-saving can be used in a field of agricultural product processing, especially a sterilization treatment process of fruit juice. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
