A PROCESS OF PRODUCING NON CARBONATED CALAMONDIN (CITROFORTUNELLA MICROCARPA) - SOURSOP (ANONA MURICATA) READY-TO-DRINK JUICE

摘要

This utility model generally relates to the process of producing noncarbonated ready to drink juice from the mixture of calamondin (Citrofortunella microcarpa) and soursop (Anona muricata) which is stable at room temperature. This is to provide solution on the quality problems such as limited product shelf life at room temperature, thin mouthfeel/body and settling/separation of fruit and vegetable fibers from the juice. A formulation of water, soursop (Anona muricata) and calamondin (Citrofortunella microcarpa) extracts, containing 0.05 to 0.1 pcnt combination of sodium benzoate and potassium sorbate, 0.5 to 0.8 pcnt xanthan gum and adjusting the beverage total soluble solids to 11 to 12 degree brix and pH of 3.6-4.50; pasteurization of the mixture; and the application of hot filling process wherein the pasteurized mixture is filled and sealed in food grade PET bottles and subjecting to rapid cooling at 30-35 degree Celsius using potable running water.