| 摘要 |
PURPOSE:To provide a high-quality concentrated liquid for drink resistant to deterioration and damage of the taste and flavor compared with conventional concentrated fruit or vegetable juice prepared by thermal sterilization treatment. CONSTITUTION:Squeezed juice of fruit or vegetable is filtered with a filter having pore diameter of 0.3mum to 1mm and the pH of the filtrate is lowered by 0.1-2.0. The treated filtrate is irradiated with ultraviolet ray of 250-300nm wavelength for 10-60min, stored at -2 to -10 deg.C for 1-60 days, irradiated with ultraviolet ray of 250-300nm wavelength for 10-60min, heated and maintained at 50-60 deg.C, cooled to -2 to -30 deg.C at a cooling rate of 10-80 deg.C/sec and concentrated to 1/2 to 1/10 in vacuum of 20-1 Torr under irradiation with ultraviolet ray of 250-300nm wave length. |
