At present, there are three kinds of common juices on the market: reduced juice, raw juice and freshly squeezed juice. Simply put, the order of prices is: restore juice.
Restoration juice
Reducing juice is adding water to concentrated juice.
In the process of restoring fruit juice production, in order to reduce storage and transportation costs and extend the shelf life, manufacturers will concentrate fruit juice at low temperature and vacuum after thermal sterilization. Add water before bottling to restore the juice to its original concentration. However, whether it is high-temperature sterilization or concentration, the heating process will lead to the color deepening and flavor deterioration of the juice (you must know that you have eaten boiled oranges and steamed apples), so manufacturers will mix some juice to taste. In addition, food additives and sugar can be added.
Let's take a look at the ingredients list of reduced juice: the first ingredient is water, and additives are added to improve the flavor.
However, the ingredient list honestly reveals the processing process of juice, and some consumers can clearly distinguish the difference between industrial juice and freshly squeezed juice.
fresh juice
Freshly squeezed juice is squeezed directly from fruit by physical method. Freshly squeezed juice has a short shelf life, and it is usually sold in stores or needs to be transported by air quickly, so the cost is high.
natural juice
In order to reduce the cost and pursue the naturalness of freshly squeezed juice, raw squeezed juice has been developed among merchants, and raw squeezed refrigerated juice has become the mainstream in Europe and America. There are two main points in the transformation of the original juice production line:
Cancel the concentration process
Change disinfection method
Some high-priced juices we see in the freezers of supermarkets and convenience stores are NFC juices. NFC, that is, the original juice, not concentrated)-juice-a product diluted from non-concentrated juice. If the sterilization process only adopts non-thermal processing or pasteurization without high temperature sterilization, it can be called a more advanced "freshly squeezed" juice.
This process can be simplified as follows:
Fruit selection-juicing-sterilization-(short-term storage) direct irrigation-storage-transportation-terminal sales (supermarkets, convenience stores, hotels)
scatter
Therefore, the juice that omits the concentration-recovery process is the original squeezed juice. Saving concentration saves 90% of production energy, but if you choose non-heat treatment sterilization or pasteurization, its cold chain transportation and preservation will increase some energy consumption. Generally speaking, the production of raw juice will release less greenhouse gases than the production of reduced juice.
Change disinfection method
However, such production will also bring new problems:
First, the product will be "delicate" without ultra-high temperature instant sterilization. Once exposed to the cold chain, microorganisms begin to grow, causing quality problems. Therefore, not only suppliers should ensure that cold chain transportation is foolproof (in this public opinion of food safety, everyone can't afford to lose), but consumers should also refrigerate or drink products as soon as possible after purchase.
Secondly, according to interface reporter Zhao's report, the original cost of fruit juice production and packaging was 5-6 yuan, which changed to 13 yuan after the distributor, distribution and arrival at the terminal. Such a high price was not accepted by consumers a few years ago. Later, with the upgrading of consumption, consumers who pursue natural additives are gradually willing to pay the bill. However, by the end of 20 15, no merchant had sold more than 1 100 million yuan in the single category of original juice.
So you can tell the original juice from the original juice by looking at the ingredient list.
The high-priced juice in the freezer may be raw juice or pasteurized recycled juice.