Juice is a drink made from the extraction or pressure of natural liquids contained in fruits and vegetables. It can also refer to liquids flavored with concentrates or other biological food sources, such as meat or seafood, such as shellfish juice. Juice is generally consumed as a drink or used as ingredients or seasonings of other foods or beverages, such as for smoothies. Juice appears as a popular beverage choice after the development of pasteurization methods allows its preservation without the use of fermentation (used in wine production). The largest fruit juice consumer is New Zealand (almost one cup, or 8 ounces, daily) and Colombia (more than three quarters of a cup daily). Consumption of fruit juice on average increases with the level of state income.
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Etimologi
The word "juice" comes from Old French around 1300; it developed from the ancient French words "juice, juis, jouis", meaning "liquid obtained by boiling potion". The juice of "Old French Juice", sap, liquid "(13c.)... [comes] from the Latin ius [meaning]" broth, sauce, juice, soup, "from PIE * yeue root" to blend, food "(cognate: Sanskrit yus-" broth, "Greek zyme" yeast, "Old Church Slavonic jucha" broth, soup, "Russian: ??? " ukha ", Lithuania : juse "fish soup"). "The use of the word" juice "means" fruit or vegetable juice "was first recorded at the beginning of the 14th century. Since the 19th century, the term "juice" has also been used in a figurative sense (eg, alcohol or electricity). Today, "au jus" refers to the meat served along with its own juice, generally as a sauce.
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The juice is prepared by mechanically squeezing or smoothing (sometimes referred to as cold pressed fruits) or vegetable meat without heat or solvent application. For example, orange juice is a liquid extract from citrus fruit trees, and tomato juice is a liquid produced from pressing the fruit of a tomato plant. Juices can be prepared at home from fresh fruits and vegetables using a variety of hand or electric juicers. Many commercial juices are filtered to remove fiber or dregs, but freshly squeezed orange juice is widely used as a popular beverage. Additives are incorporated into some juices, such as sugar and artificial flavor (in some fruit juice based drinks); savory herbs (for example, in Clamato or Caesar tomato juice drinks). Common methods for preservation and processing of fruit juices include canning, pasteurization, concentration, freezing, evaporation and spray drying.
Although the method of processing varies between juices, the general method of juice processing includes:
- Washing and sorting food sources
- Juice extract
- Filter, filter, and clarify
- Blending pasteurization
- Fill, seal, and sterilize
- Cooling, labeling and packaging
After the fruit is taken and washed, the juice is extracted with one of two automatic methods. In the first method, two metal cups with sharp metal tubes at the bottom of the united cup, remove the skin and force the meat through a metal tube. Fruit juice, then pass through a small hole in the tube. The skin can then be used further, and washed to remove the oil, which is then reclaimed for use. The second method requires fruit to be cut in half before being subjected to reamers, which extracts the juice.
Once the juice is filtered, it may be concentrated in the evaporator, which reduces the size of the juice by a factor of 5, making it easier to transport and increase the expiration date. The juice is concentrated by heating under a vacuum to remove water, and then cooled to about 13 degrees Celsius. About two-thirds of water in the juice is removed. The juice is then reconstituted, in which the concentrate is mixed with water and other factors to restore the lost flavor of the concentrate process. Juice can also be sold in a concentrated state, where consumers add water to the concentrated juice as preparation.
The juice is then pasteurized and filled into the container, often when it is still hot. If the juice is poured into the container while it is hot, it is cooled down as quickly as possible. Packages that are not heat resistant require sterile conditions for charging. Chemicals such as hydrogen peroxide can be used to sterilize containers. Plants can produce between 1 to 20 tons a day.
Processing
High intensity pulsed electric fields are used as an alternative to heat pasteurization in fruit juice. The heat treatment sometimes fails to make a stable, microbiological product quality. However, it was found that processing with high intensity pulsed electric fields (PEF) can be applied to fruit juices to provide stable and safe product shelves. In addition, it was found that the pulsed electric field provides a fresh and high nutritional product. Pulse electric field processing is a type of nonthermal method for food preservation.
Electrical fields pulsate using short electrical pulses to disable microbes. In addition, the use of PEF results in minimal adverse effects on food quality. Pulse electrical fields kill microorganisms and provide better care of the original color, taste, and nutritional value of food compared to heat treatment. This preservation method works by placing two electrodes between the juices then applying a high voltage pulse for microseconds up to milliseconds. High voltage pulses have an intensity in the range of 10 to 80 kV/cm.
The processing time of the juice is calculated by multiplying the number of pulses with an effective pulse duration. High-voltage pulses produce an electric field that produces microbial inactivation that may be present in the juice. The PEF temperature is below the temperature used in heat processing. After high-stress treatment, the juice is packed aseptically and cooled. Juice is also capable of transferring electricity due to the presence of several ions from the processing. When an electric field is applied to the juice, an electric current can then flow into the juice of the juice and transferred around because the molecule is charged in the juice. Therefore, the pulsed electric field is able to deactivate microorganisms, extend shelf life, and reduce the enzymatic activity of the juices while maintaining the same quality as the original fresh juice.
Terminology
In the UK, the name or name of the fruit followed by juice can only be legally used to describe a product that is a 100% fruit juice, as requested by Fruit Juice and Nectar Fruit (UK) Rules and Fruit Juices and Fruit Nectars (Scotland) Rule 2003. However, the juice made by reconstituting the concentrate may be called juice. A product described as a "nectar" fruit should contain at least 25% to 50% juice, depending on the fruit. Juice or nectar including the concentrate must state that it is true. The term "juice drink" is not defined in the Regulations and may be used to describe any drink that includes juice, regardless of the amount. Comparable rules apply in all EU member states in their own language.
In the US, fruit juice can only be legally used to describe a product that is 100% fruit juice. A mixture of fruit juice with other ingredients, such as high fructose corn syrup, is called a juice cocktail or fruit juice . According to the Food and Drug Administration (FDA), the term "nectar" is generally accepted in the US and in international trade for dilute juices to show drinks containing fruit juice or puree, water, and artificial sweeteners. "No added sugar" is usually printed on the juice container label, but the product may contain lots of natural sugar; However, the sugar content is listed with other carbohydrates on the label in many countries.
Depending on the trends and regulations, drinks listed as 100% juice may actually contain unlisted additions. For example, most orange juice contains additional ethyl butyrate (to enhance flavor), vitamin C (such as ascorbic acid), and water (if from concentrate). When fruit juice is too acidic, sour, or rich to eat, it may be diluted with water and sugar to make ade (like lemonade, limeade, cherries, and oranges). The ade suffix can also refer to sweet drinks, fruit flavors, whether or not they actually contain juice.
Health effects
Juice is often consumed for their perceived health benefits. For example, natural orange juice or added vitamin C, folic acid, and potassium, but may have added sugar, as grape juice has more or more sugar than soft drinks.
Consumption of high fruit juice with added sugar can be attributed to weight gain, but not all studies show this effect. If 100% of the fruit, juice can help meet daily intake recommendations for some nutrients.
Cranberry Juice
Although preliminary research has shown that cranberries (juices or capsules) can reduce the number of urinary tract infections in women with frequent infections, the more basic Cochrane review concludes that there is insufficient evidence to suggest that cranberry juice consumption has an effect on urinary tract infections. Long-term tolerance is also a problem with gastrointestinal disorders occurring in more than 30% of people.
Negative effects
The American Academy of Pediatrics in 2017 says that fruit juice should not be given to children under the age of one due to lack of nutritional benefits. For children aged one to six, fruit juice intake should be limited to less than 4-6 oz (110-170 g) per day (about half to three quarters of a cup). Excessive consumption of fruit juice can reduce nutritional intake compared to whole fruit meal, and can cause diarrhea, gas, stomachache, bloating, or cavities.
Excessive consumption of fruit and fruit juice can contribute to tooth decay and tooth decay through the acidic effects of the fruit on tooth enamel. A longitudinal prospective cohort study showed a significantly increased risk of type 2 diabetes when the juice with added sugar was consumed compared to whole fruit intake. Excessive consumption of fruit juice with added sugar has also been linked to obesity in childhood. The American Journal of Public Health proposes that the Healthy Famine-Free Children Act of 2010 in the United States removes 100% fruit juice and replaces it with whole fruits.
Amount consumed
The largest fruit juice consumer is New Zealand (almost one cup, or 8 ounces, daily) and Colombia (more than three quarters of a cup daily). Consumption of fruit juice on average increases with the level of state income.
Consumption of whole fruit juices in Europe, Australia, New Zealand and the US has increased in recent years.
Juice bar
A juice bar is a place that mainly serves ready-to-drink juices such as fresh fruit juices, mixed juices, fruit smoothies (thick fruit drinks, often ice), or other juices such as fresh wheat wheat juice. Sometimes other solids or nutritional supplements can be added as reinforcement, such as fresh bananas, eggs, peanuts or peanut butter, bodybuilding supplements, soy protein powders or others such as whey protein powders or hemp, wheat germ, or Spirulina (dietary supplements) or Chlorella. Also if less juice is used with the same ingredients, a drink called health shakes can be produced.
The juice bar shares some of the characteristics of coffee shops, soda fountains, cafes, and snack bars, such as providing mixed drinks and snacks. The Juice Bar can be a stand-alone business in the towns, or located in a fitness center, along the commuter area, near the lunch time area, on the beach, and at tourist attractions. In Mexico, juice bars have become more popular in the 2000s. Mexican juice bars often sell healthy drinks and snacks.
Chains
- Boost Juice Australia
- Booster Juice
- Jamba Juice
- Orange Julius, orange juice-based drinks and booth chain
- "La Michoacana" Mexican juice bar
History
The grape hole group dated 8000 BC shows early evidence of juice production; although it is thought that wine may have been used alternatively to produce wine. One of the first juices produced regularly is lemonade, appearing in 16th century Italy, as an import, after a conception in the Middle East. Orange juice comes from the 17th century. In the 18th century, James Lind linked citrus fruits with the prevention of scurvy, which, a century later, led to the adoption of the Merchant Shipping Act of 1867, which required all British ships bathed in the oceans to carry orange juice on board.
In 1869, a dentist by the name of Thomas B. Welch developed a method of pasteurization that allowed the storage of juice, without the juice fermented into alcohol. His method involves filtering grape juice smoothed into a bottle, sealing it with a cork and wax, and then placing it in boiling water. This method kills the yeast responsible for fermentation. He then sells his new product as "Unfermented Wine Dr Welch". At the end of the 18th century in the United States, the circulation of foreign fruit juice is highly regulated by tariffs. The McKinley Tariff Act of 1890 increased imports from 38 to 49.5 percent, and set a tax on fruit juices based on the alcohol content of the drink. Juice with 18% or less alcohol is taxed 60 cents per gallon, while anything above 18% is taxed $ 2.50 per gallon of evidence.
Figurative usage
The use of the word "juice" means "liquor" (alcohol) is from 1828. The use of the term "juice" means "electricity" originated from 1896. As a verb, the word "juice" was first recorded as meaning "to enliven" in 1964. The adjectives "juiced" were recorded as "drunk" in 1946 and in 2003 "enhanced or as if enhanced by steroids". The adjective "watery" means "delicious" since the 15th century (eg, roasted aquatic beef). The figurative meaning of "rich, full of some desirable qualities" dates from the 1620s (for example, a pirate who summons a heavily loaded ship he aims to plunder "watery catches"). The meaning of "life, suggestive, passionate, sensational" (eg, watery scandal) dates from 1883.
See also
- Shellfish juice
- Limonana
- Juice list
References
External links
- Media related to Juice in Wikimedia Commons
Source of the article : Wikipedia
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