Production of colour-intensive and colour-stable coloured juices

摘要

The colour of coloured juices and their concentrates is an appreciated characteristic of quality. The colour shall be characteristic for the respective fruit, shall be intensive and stable with regard to the shelf-life of the juices and concentrates.Browning as a result of oxidation processes reduces the quality substantially. The mostly expensive raw material requires an especially economical juice extraction as well as a successful synthesis between quantity ("yield of juice") and quality ("colouryield and colour stability"). Therefore the processing of the fruits is adapted to the individual fruits and their nature. The following processing parameters can be adapted according to the individual fruit with a given raw material and plant technology: mechanical strain; thermal treatment; enzymatic treatment.