Phosphate Food Additives Vegetable juice beverage is a natural and low-sugar new healthy beverage. Based on the consideration of nutritional value, consumers generally favor fruit and vegetable juice beverages when purchasing beverages.
Food additives in fruit and vegetable beverages Sweeteners Traditional sweeteners in juices are sucrose, but due to advances in dietary concepts, fruit juices are gradually using other sweeteners that not only have sweetness but also have certain functions, such as , fructose syrup, protein sugar, stevia, etc. In addition, honey is also used as a sweetener supplement in fruit juice drinks. Fructose syrup is made from high-quality starch, liquefied by α-amylase, saccharified by glucoamylase, and then decolorized, filtered, and separated, and then isomerized by immobilized isomerase to produce 42% fructose. The above starch saccharine is equivalent to sucrose. It is widely used because it is more soluble than sucrose. Protein sugar is made from sugar, starch syrup and added protein or plant protein foamed powder. The sweetness of stevioside is about 300 times that of sucrose. The taste is similar to that of sucrose. The sweetness is pure and no peculiar smell. The residual taste is longer than sucrose. The calorie content is only one-third of that of sucrose. Non-alcoholic, thermally stable Good sex, low toxicity and wide application. It is known as the third natural sugar source after sucrose and beet sugar. It has the effect of lowering blood pressure, has a good effect on diabetes and hyperlipidemia, and also has a certain degree of inhibition of bacteria and antiseptic effect. The sourness and sweetness of the acidity regulator have a desensitizing effect with each other, and the addition of a small amount of acid to the sweet substance decreases the sweetness. When the sweet taste substance is added in the acid, the sourness is weakened, and the addition of a small amount of salt in the acidity weakens the sourness. However, adding a small amount of acid in the salt increases salty taste. Acidity is enhanced when there is a small amount of bitter or astringent substances in the acid. It sounds very interesting and interested friends can try it for themselves. For lemons, grapefruits and other fruits, proper bitterness and sourness can be combined to achieve its flavor. Citric acid is the most widely used acidity regulator in fruit and vegetable beverages. Citric acid has a round, nourishing, refreshing sour taste and is particularly suitable for citrus beverages. Tartaric acid is tartaric acid prepared by acidolysis of tartar that has been precipitated by grape wine, and its acidity is 1.2% to 1.3% of that of citric acid. Compared with citric acid, it has slightly astringent astringency. Malic acid is a commonly used acidity regulator in fruit and vegetable beverages. Malic acid can be extracted from natural products or prepared by methods such as fermentation and synthesis. Malic acid slightly irritating convergence, equivalent to about 1.2 times that of citric acid. Malic acid can be used alone or in combination with citric acid. Because its sour taste is more irritating than citric acid, it has the effect of masking the aftertaste on beverages that use artificial sweeteners. The thickening stabilizer thickener can increase the viscosity of the juice sap, so that it has sufficient buoyancy to ensure the uniform suspension of the particles; and the emulsifier can improve the hydrophilicity of the lipid substances in the beverage and prevent the aggregation and floating of the fat globules. Therefore, adding a suitable thickener or emulsifier can achieve a certain stabilization effect. The stabilizers commonly used in fruit juice beverages include sodium alginate, agar, sodium carboxymethyl cellulose, and pectin. The use of a combination of several stabilizers has the best effect. The use of flavors and flavors in flavorings and flavors in fruit and vegetable juice beverages can serve as aromatizing, filling, flavoring, flavoring, and aroma stabilization. The essences used in fruit and vegetable juice beverages are oil-soluble, water-soluble and emulsified essences. Oil-soluble fragrances are suitable for products that have been treated at high temperatures. Water-soluble fragrances are transparent and clear, with a wide range of applications. Preservatives Common preservatives are benzoic acid, sodium benzoate and sorbic acid and their potassium salts. Benzoic acid is very toxic to microorganisms and can kill bacteria. For us, 0.5 grams or less per day is not toxic to the body. In the body, it can be combined with glycine, a protein component, to form hippuric acid with the urine. Sodium benzoate is low-toxic, with a 0.1% limit in foods and is not allowed in meat and vitamin B1. Antioxidants Fruits and vegetables are prone to quality problems due to oxidation, so antioxidants are often used in processing to reduce oxidation. While using antioxidants, metal ion chelators are often used in combination to increase the antioxidant effect. Antioxidants are oil-soluble and water-soluble, and water-soluble antioxidants are commonly used in fruit and vegetable beverages, such as ascorbic acid, erythorbic acid, sulfites, glucose oxidase, and catalase. Emulsifiers and Emulsification Stabilizers One of the characteristics of turbid fruit juice beverages is the turbidity formed by the fruit flavor pulps, pigments and fruit juices. The turbidity of natural juices is due to the cytoplasmic suspensions and small pieces of cell membranes that have been micronized and dispersed in colloidal fluids. This turbidity, while producing a delicious flavor, also emphasizes the presence of fruit juices and produces sensory effects. However, sometimes, for beverages with low fruit juice content or fruit juice-free beverages, sometimes the turbidity appears to be too low. To obfuscate consumers and induce consumers, manufacturers add emulsion stabilizers to form a uniform turbid state similar to fruit juices. The emulsifier can play a role of helping dissolution, turbidity, emulsification and dispersion in the turbid beverage, so that the various components in the beverage are more uniformly and stably dispersed in water. Several commonly used fruit and vegetable juices, fresh orange juice, and fresh orange juice are all skin pressed. Pre-cooking should be done for 1 to 2 minutes before pressing so as to reduce the peel oil composition in orange juice. After pressing and filtering, sucrose, protein sugar, citric acid, essence, sodium erythorbate, dehydroacetic acid, xanthan gum, and vanillin are formulated. Then it is canning. Before the seal, there is a step that we usually don't think of, that is, the exhaust. The specific operation is to put the jar filled with orange juice into the exhaust box and heat it with hot water or steam so that the temperature of the center orange juice reaches 85°C. After being sealed, sterilized, and cooled, delicious, refreshing fresh orange juice can be sold to customers. Apple juice is harder than oranges when it is squeezed because it is hard. The first 50 ~ 70 °C heating pretreatment, so that soft tissue pulp, in order to facilitate the juice. In order to increase the juice yield, two presses are required. After filtration, centrifugation, concentration, and pasteurization. In order to clarify the apple juice, malic acid, amylase, pectinase, activated charcoal, name, silica sol, bentonite, and then fine filtration were added. After the combination of enhanced flavor, packaging factory.
