PROCESS FOR PRODUCING PRESERVABLE SQUEEZED VEGETABLE JUICE

摘要

A process for producing preservable squeezed vegetable juice which comprises crushing and squeezing vegetables, adding organic acids to the obtained juice, and treating the mixture with a weakly basic anion-exchange resin having organic acids adsorbed thereon; and foods containing the squeezed vegetable juice thus obtained. The obtained juice is preservable at room temperature, does not emit disagreeable odor even after preservation, and is free from resinous odor which has been believed to be inevitable when the juice is treated with weakly basic anion-exchange resins.