Technology for processing carrot juice using acidifying and cooking-softening method

The technology for processing carrot juice was studied. The fresh carrot was taken as main material. Through comparison experiment, the optimal technology parameters were determined.The result showed that decrutating carrot at 95℃ with 4% NaOH, carrot: 4% NaOH 1∶2(m/v), and boiling carrot for 45 min by adding 0.5% citric acid, carrot: liquid 2∶1(m/v), the better effect of decrustation and grinding was obtained and the utilization percentage of carrot was more than 80%. By disinfecting 15% juice(20% sugar liquor: 50% carrot juice 7∶3(v/v)) at 100℃ for 20 min, the obtained carrot juice has the feature of orange color, better fluidity and stability. The subsiding and substratification problems of product were solved with addition of 0.1% agar and 0.35% Cmc-Na as compound stabilizer and homogenization at high-pressure.