PROBLEM TO BE SOLVED: To provide a method for producing a high-quality carrot juice stable in character with low fishy smell and no flocculation development in high yield.
SOLUTION: Raw carrots are skinned, and without an elapsed time of one day or longer in this state, subjected to enzyme-deactivation treatment so as to completely deactivate the pectin esterase activity of the carrots and run to ≥60% in remaining pectinase activity, and then crushed and squeezed to obtain the objective carrot juice. The enzyme-deactivation treatment is, for example, as follows: the carrots are blanched in hot water at 70-80°C until the inner temperature of the carrots reaches 70-80°C, or blanched in a 0.02 M to 0.05 M citric acid solution at 60-70°C until the inner temperature of the carrots reaches 60-70°C.
COPYRIGHT: (C)1998,JPO