Directional and natural fermentation based orange juice derivative production consists of application of alcoholic yeasts and pasteurising, inoculation and addition of saccharose

摘要

The directional and natural fermentation based orange juice derivative production comprises application of alcoholic yeasts. Extraction of juice of low essential oil content and clearing to max. 15 per cent pulp content is followed by pasteurising by heating to 80 degrees C for 12 seconds. The juice is then inoculated with a microorganisms culture for incubation, and addition of saccharose and preservative.