Process for making concentrated fruit juice
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United States of America Patent
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Nov 20, 1990
Grant Date -
N/A
app pub date -
Jul 14, 1989
filing date -
Jul 14, 1989
priority date (Note) -
Expired
status (Latency Note)
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Abstract
This invention relates to an efficient process for separating and recovering aroma and flavor volatiles from fruit or vegetable juices and for lowering the pectin levels in cloudy juices. The process involves removing the aroma/flavor volatiles from juice by forming a microaerosol by spraying juice at a temperature of from 45.degree. C. to 110.degree. C. through a nozzle having a diameter of about 100 microns to 600 microns at a velocity of 100 m/sec. to 250 m/sec. and into a vacuum chamber at 5 mm to 200 mm Hg and at temperatures of from 10.degree. C. to about 55.degree. C. and then treating the recovered juice fraction with a pectinase which is essentially free of esterases. The decreased pectin level increases the gustatory display of the aroma/flavor and improves the mouthfeel of the beverage. Decrease of the pectin level is achieved essentially without the formation of methanol and essentially without the hydrolysis of important aroma ester compounds. Clear juices containing a virtually pristine composition of aroma volatiles are produced after ultrafiltration of the special enzyme treated cloudy juices.
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