| 摘要 |
PURPOSE:To obtain the subject beverage, capable of preventing browning and designed not to deteriorate the merchandise value even in preservation for a long period by specifying the pH. CONSTITUTION:The objective beverage is obtained by regulating the pH to 4-4.3. Sodium ascorbate and sodium erythorbate are preferred as the pH adjustor, which is dissolved in water and added thereto. Otherwise, the powder is preferably directly added to the beverage. Furthermore, the content of the calcium in an apple fruit juice is usually >=20mg/100ml. |
