Method for adding fruit juice during foodstuff production process

Abstract

The invention provides a method for adding fruit juice in a food production process; the method comprises the following steps: antiseptic fruit juice is added into sterilized liquid food ingredients under an aseptic condition. The invention also provides a method for producing food with juice; the method comprises the following steps: the liquid food ingredients are sterilized; the antiseptic fruit juice is added into the sterilized liquid food ingredients. The method of the invention can reduce the nutrition loss of the juice in the food production process and keep the pure flavor of the fruit juice.

Description

technical field [0001] The invention relates to a method for adding fruit juice in the food production process, and belongs to the technical field of food processing. Background technique [0002] With the improvement of people's living standards, people are more particular about their dietary requirements, requiring food to be rich in nutrition, mellow in taste, and to pursue fashionable tastes. Juice is mainly a juice product obtained from fruit as raw material through physical methods such as pressing, centrifugation, extraction, etc., generally refers to pure fruit juice or 100% fruit juice. Juice is divided into clarified juice and cloudy juice according to its form: clarified juice is clear and transparent, such as apple juice; and cloudy juice is uniform and cloudy, such as orange juice. Fruit juice is divided into pure fruit juice and fruit juice drink according to the juice content. Fruit juice is rich in vitamins, minerals, sugar, dietary fiber, and has a good fl...

AI Technical Summary

Problems solved by technology

The method of adding fruit juice in the conventional production process of the food that has added fruit juice at present especially liquid food (such as liquid beverage and liquid milk), is usually that fruit juice is mixed with other raw materials in the food formula in batching process, then through degassing , homogenization, heat sterilization and other processes, through these processing processes, the nutrients in the juice will be lost, the flavor substances will be destroyed, resulting in changes in the flavor, which will affect the nutrition, flavor and taste of the final product to a certain extent