| Abstract |
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The invention discloses a method for preserving carotenoid in fruit and vegetable juice by utilizing an ultrahigh pressure technology. Fresh fruits and vegetables which are completely mature and are rich in the carotenoid such as carrots, pumpkins, tomatoes,?mangoes, oranges, loquats, chili, passionflowers and so on, are cleaned, peeled, decored, sliced or shredded, then preboiled in composite blanching liquid of citric acid and Vc, and cooled by cold water, then deionized water is added for pulping, homogenized pulp is obtained by a colloid mill, a |