JUICE PROCESSING METHODS

摘要

The specification is directed to a novel process for juice and pulp products especially suitable for acidic and difficult fruits whose juices and pulps are susceptible to browning or unpleasant catch flavours. A broad aspect of the invention involves the addition of an acidic sweetening, agent whose pII is less than 7 to fruit juice or pulp. Further improvements to the product may be obtained by the chilling of the pulp or juice soon after breaking of the whole fruit occurs as well as by eliminating orpreventing broken seed and skin material in the juice/pulp. The addition of pH buffers and/or pH adjusting agents may further improve the product.