METHOD FOR CONTINUOUSLY DEACTIVATING ENZYME IN FRUIT JUICE

摘要

PROBLEM TO BE SOLVED: To provide a method for continuously deactivating enzyme in fruit juice by which enzyme in fruit juice or vegetable juice causing quality alteration and deterioration of the fruit juice or the vegetable juice in particular is efficiently deactivated through short-time treatment at a low temperature or a high temperature.

SOLUTION: The method for continuously deactivating enzyme in fruit juice comprises the following process: squeezing fruit juice or vegetable juice followed by eliminating pulp from the juice; making the juice pass through a conducting unit followed by cooling the juice; charging the juice into a container; and hermetically closing the container; arranging the conducting unit in a container (a pressurized container if desired) so as to deactivate the enzyme; impressing electric voltage of 4,000V/cm to the conducting unit to pass the voltage through the fruit liquid or vegetable liquid.

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