Method for obtaining commercial feed juices having a more hand-squeezed character.

摘要

A method for obtaining commercial feed juices having textural, aroma and flavor properties more like hand-squeezed orange juice is disclosed. This method involves gentle extraction of orange fruit with commercial juice extractors, gentle and quick removal of rag, seeds and peel from the extracted juice, substantially complete removal of sensible pulp, and removal of at least some of the sinking pulp. The feed juices obtained have a relatively low viscosity and sinking pulp level, minimized levels of peel oil and flavanoid glycosides and a relatively high ratio of more desirable orange compounds to less desirable orange compounds.