| 摘要 |
The invention encompasses a method that kills, or renders organically inactive, the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as fruit pulps. The method includes the steps of bottling the product, dipping the bottle in a heated bath whereby the product is heated, capping the heated product, and allowing the product to cool to form a vacuum seal. The method produces the aseptic packaging of natural juice products having a shelf life extending from two to three years without the need for refrigeration, and without the use of artificial preservatives or additives. The process also preserves the natural taste, colors, and odors typically found in fresh squeezed juices and juice blends, an citrus pulp.
|
