| 摘要 |
The present invention relates to a process for the production of a kiwi juice while preserving the original color. The process includes peeling the kiwis, subjecting the kiwis to a pressure treatment at between about 100 and 800 MPa for a period of at least 10 seconds, allowing the kiwis to stand for at least about 24 hours at refrigeration temperature, crushing the kiwis into a pur+E,acu e+EE e, and clarifying the pur+E,acu e+EE e in order to obtain a kiwi juice therefrom. The juice can be pasteurized and filled into containers. The present invention also relates to the kiwi juice that is made by the process.
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