Fresh-like storage-stable pulp and improved juice product and process

摘要

A process for making aseptic citrus sensible pulp involves the steps of: (a) extracting and finishing citrus juice containing sensible pulp to produce a pulp/juice slurry containing 30% to 50% pulp and 50% to 70% juice; (b) sterilizing the pulp/juice slurry by heating it at a temperature above 190 DEG F. (88 DEG C.) for at least 30 seconds; (c) further finishing the pulp/juice slurry in a finisher which maintains aseptic conditions to produce an aseptic pulp product containing 80% to 100% pulp and up to 20% juice; and (d) packaging the pulp product under aseptic conditions. An aseptic citrus sensible pulp product comprises 80% to 100% citrus sensible pulp and up to 20% citrus juice, where the sensible pulp is aseptic, has a pectin methylesterase activity not more than 1.0 P.E.U., and has an average size 10% to 25% larger than conventional pulp, and where at least 90% of the sensible pulp is broken juice sacs. A citrus juice comprises 93% to 97.5% citrus juice with a viscosity not more than 5.5 centipoise and 2.5% to 7% of the aseptic sensible pulp. The lower juice viscosity results from lower sinking pulp levels and/or a high shear process.