| 摘要 |
The present invention relates to salt-free eggplant juice and a preparation method thereof. More specifically, the preparation method of the present invention: prepares the eggplant juice having high preference; minimizes destruction of unique nutritive components of eggplants due to drop in pH during preparation of the eggplant juice; and prevents decoloration and layer separation of an upper layer during distribution of the eggplant juice from being occurred. The eggplant juice of the present invention is prepared by the following steps: preparing a mixed solution including 5.625-18.75 wt% of eggplant juice extract having eggplant juice converted concentration of 50-100%, 4.5-14.4 wt% of one among high fructose corn syrup, sugar, and honey, 0.02-0.2 wt% of vitamin C, 0.1-0.4 wt% of citric acid, 0.01-0.2 wt% of eggplant essence, and remainder consisting of purified water; pre-heating the mixed solution to homogenize the same; performing flash pasteurization on the resultant product at a temperature of 93-125°C for 3-30 seconds; and sealing the resultant product in a container. |
