PRODUCTION OF PRESERVABLE VEGETABLE SQUEEZED JUICE

摘要

PURPOSE: To obtain a beverage preservable at normal temperatures seldom generating odd odor such as pickles odor even if preserved at room temperature by adding an organic acid to vegetable juice followed by treatment with a weakly basic anion exchange resin. ;CONSTITUTION: An organic acid such as citric acid or L-ascorbic acid is added to vegetable juice to lower the pH value of the juice to 3.0-4.5 followed by treating the resultant juice with a weakly basic anion exchange resin, thus obtaining the objective vegetable juice. By conducting the treatment through such circulating process that the point when the pH value of the juice come to ≤8.5 (pref. 8.0) is defined as the end point, the objective excellent vegetable juice with less flavor decline after preservation can be obtained.;COPYRIGHT: (C)1996,JPO