If stored in the refrigerator, be sure to cover the juice with a lid, otherwise bacteria will run in and keep it in the refrigerator for a long time. It is recommended to store it for 6-8 hours in summer and 12-24 hours in winter, but not more than 24 hours, which will have adverse effects on the stomach and intestines.
The difference between fruit juice and freshly squeezed fruit juice
Freshly squeezed juice is made into unfermented but fermentable juice by mechanical method, which has the color, flavor and soluble solids of the original pulp. Freshly squeezed juice should be squeezed and drunk now, and it should not be left for too long, otherwise it will go bad easily. Freshly squeezed juice is generally more in the catering industry.
(Reduced) Fruit juice: By adding water equal to the natural moisture lost during fruit juice concentration, a product with original fruit pulp color, taste and soluble solid content is made, and the label indicates 100% fruit juice. There are two processing methods of (reduced) juice: hot filling and cold filling. Cold filling requires strict environmental, equipment and sanitary conditions, and the filling room must have aseptic conditions. Therefore, the cold-filled recycled juice maintains the color, aroma and nutritional components of the original fruit.
Fruit juice beverage: clarified fruit juice or cloudy fruit juice product made by adding water, sugar solution, sour agent, etc. Make into fruit juice or concentrated fruit juice, and the fruit juice content in the finished product is not less than 10%(m/v).
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