JPS5718971A - Preparation of citrus fruit juice - Google Patents

Abstract

PURPOSE: To prepare a citrus fruit juice having balanced acidity and sugar content, by centrifuging or treating a fruit juice with an enzyme, filtering the juice, adjusting the insoluble solid content to 0.5% (V/V) or less, subsequently deacidifying the adjusted juice, mixing the resultant juice with the juices obtained from the respective steps, and sterilizing the mixture juice.

CONSTITUTION: A fruit juice expressed and separated by the conventional method is centrifuged by a high-speed centrifugal machine with a centrifugal force of 12,000W20,000G for 5W20sec or treated with an enzyme, e.g. cellulase or pectinase, for 1W5hr with stirring, and filtered to give an insoluble solid content of 0.5% (V/V) or less. The resultant fruit juice is then treated with an anion exchange resin, e.g. the weakly basic or strongly basic type, to give a deacidified fruit juice. The resultant fruit juice is then mixed with the fruit juice expressed and separated by the conventional method, the fruit juice ultracentrifuged or separatd or the fruit juice treated with the enzyme and filtered, and the mixed juice is sterilized.

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