RCJ was prepared from carrot juice concentrate. The
proportion of carrot juice concentrate to water is 1:4 (w/v).
Fig. 1 is the flow chart of the preparation for RCJ.
All juices were reconstituted to 8 1Brix by dilution with
deionized water and pH 4.0 by adding citric acid solution.
RCJ with addition of hydrocolloid solution was then
milled with a model JM-18500 colloid mill (Seven Stars
Dairy Equipment Co. Ltd., Wenzhou, China) and homogenized
at 3071MPa with a model GYB60-65 homogenizer
(Donghua, Shanghai, China).
All samples were placed at room temperature (ca. 25 1C)
after pasteurization.