MANUFACTURING METHOD OF VEGETABLE JUICE FOR PROLONGING SHELF-LIFE LIMIT USING ULTRAVIOLET RAYS STERILIZATION DEVICE

• Main Authors: LEE, KYUNG HAENG, LEE, JAE HYUN, KWON, SANG CHUL
• Format: Patent
• Language: English; Korean
• Published: 25.08.2011
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE: Green vegetable juice and a producing method thereof are provided to use an UV disinfector capable of generating the fluid vortex or the turbulence inside the juice for sterilizing the juice. CONSTITUTION: A producing method of green vegetable juice comprises the following steps: removing inedible parts from ingredients for the green vegetable juice; washing ingredients for the green vegetable juice; juicing the washed ingredients; sterilizing the juice using the UV disinfector capable of generating the vortex or the turbulence; and packing the sterilized juice. The flux of the juice passing through the UV disinfector is 10~18L/minute.