Purifying and processing technique of multi-flavor colorful freshly squeezed compound carrot juice
A colorful and colorful carrot juice technology, which is applied in the direction of food ingredients containing organic compounds, food ingredients as taste improvers, food ingredients as antimicrobial preservation, etc., can solve the problems of easy stratification, precipitation, and reduction of nutritional value, etc. problems, to achieve the effect of strong selective adsorption capacity, large specific surface area, and stable fruit and vegetable juice
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[0054] The present invention will be further described in detail below through the specific examples, the following examples are only descriptive, not restrictive, and cannot limit the protection scope of the present invention with this.
[0055] The present invention provides a processing method and purification technology of multi-flavored and colorful non-concentrated reduced carrot compound juice, and solves the key technical problems therein. The specific implementation methods and key technologies are as follows:
[0056] (5) Carrot selection and cleaning
[0057] Select fresh and plump carrots free from diseases and insect pests, clean the foreign matter on the surface with clean water, and soak in 150-250 mg / l sodium hypochlorite disinfectant solution for 10-30 minutes. Rinse with clean water and place in a cool and ventilated place (3-5°C) to dry. If possible, rinse with cold plasma sterilizing water, which can effectively remove residual pesticides on the surface of...
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