| 摘要 |
PURPOSE:To obtain a transparent vegetable juice having less odor, capable of avoiding the development of an offesive smell under storing at a high temperature, excellent in preservation stability and in distribution properties, and useful for a refreshing beverage, etc., by washing a raw material vegetable, treating it under a specific condition and filtering the treated substance. CONSTITUTION:This method for producing a transparent vegetable juice is to wash a raw material vegetable such as a cabbage, immerse the washed vegetable into a saline solution (of which concentration is preferably 0.01-5%) and crush and squeeze the vegetable at 0-60 deg.C in the presence of ascorbic acid, provide a squeezed vegetable juice, inactivate biological enzymes therein, regulate the resultant squeezed vegetable juice in an acidic region within the range of pH 2.0-5.0, then treat the regulated squeezed vegetable juice with one or plural clarifying enzymes selected from the group consisting of pectinase, cellulase and protease, and filter the treated juice. Furthermore, a cyclodextrin is preferably added to the transparent vegetable juice. |
