| abstract |
The present invention relates to a method of manufacturing fresh fruit and vegetable juice, which is selected and washed after the raw material, and then subjected to a coarse grinding process, using a colloid mill or a stone mill depending on the raw material, a decanting process, a vacuum degassing process, a juice container. It is characterized in that it comprises a filling step and ultra-high pressure non-heating sterilization step. Therefore, the present invention maintains the flavor and nutritional components and physiological activity of fruits and vegetables used as raw materials to the maximum, and manufactures high-quality fruit and vegetable juice with improved suspension stability and texture, generally applied to sterilization of juice products By replacing the heat sterilization process with ultra-high pressure non-heat sterilization process, it is possible to manufacture fresh fruit vegetable juice and extend the shelf life of the fruit vegetable juice by extending the shelf life from 10 days to 40 days or more in a refrigerated state. |