| 摘要 |
<p>An economic and efficient method for producing clarified fruit juices from high pulp fruit purees is disclosed. A combined water extraction-membrane filtration-evaporation (2, 9, 6) concentration technology is used to produce the clarified juice concentrate and optionally to strip the fruit flavors from the clarified juice produced. Low acidic flavorless clarified banana juice is used advantageously to sweeten the acidic citrus juice for reducing tartness and/or bitterness by increasing Brix/acid ratio without imparting the citrus flavors. The clarified juice concentrate or its juice concentrate blend is concentrated to a 6+1 (6 parts of water plus 1 part of concentrate) retail pack which remains nonfrozen and ready-to-pour even at household freezer temperatures (ca. -10 to -156 °C).</p> |
