STRAWBERRY JUICE FOR IMPROVING MICROBIAL STABILITY AND PRODUCING METHOD THEREOF

摘要

The present invention relates to a strawberry juice for improving microbial stability which maintains quality of a strawberry juice using a fluidized ultra high pressure process (ultra high pressure homogenization process), and a producing method thereof. The producing method comprises the steps of: (a) extracting strawberries to produce juice; and (b) performing a dynamic high pressure (DHP) process on the juice, thereby minimizing changes in the quality of the juice and increasing the microbial stability.;COPYRIGHT KIPO 2016