"100% pure juice" is cheating consumers, right? Because its ingredients contain pure water.
Rumors:
According to the national standard "Fruit and vegetable juice and its beverage" (GB/T 31121-2014), fruit and vegetable juice (pulp) is a fermentable but unfermented juice made from fruits or vegetables by physical methods (mechanical methods, water extraction, etc.). ). Or add the same amount of water to the concentrated fruit and vegetable juice (pulp) as that removed in the processing to restore the juice and pulp products. Only aroma substances and volatile flavor components obtained from the same fruit or vegetable by physical methods are added back, and/or fibers, cysts (from citrus fruits), fruit particles and vegetable particles obtained from the same fruit and/or vegetable by physical methods can be claimed as 65,438+000%.
Concentrated fruit and vegetable juice is a state in which fruits and vegetables are physically made into juice and vegetable juice, and then a certain amount of water is removed by concentration. The production mode of concentrated juice reduction is based on the characteristics of fruits and vegetables, storage and transportation costs, product shelf life, product standardization and other factors. In order to ensure the quality of products, it is often necessary to process and store fruits and vegetables in time during the harvest season to meet the annual supply. Freshly squeezed fruit and vegetable juice has a large volume and high long-distance transportation cost. It is an economical and efficient production method to store it in aseptic tanks after concentrated processing. Therefore, the concentrated juice can be recycled by adding water to produce 100% fruit and vegetable juice. The product package clearly indicates to consumers that the ingredients of the product contain pure water, indicating that the product belongs to reduced juice. The product name is marked with 100% in front to inform consumers of the juice concentration of the contents.
Rumor expert: Mei, professor-level senior engineer of China Food Fermentation Industry Research Institute.
Expert: Chen Fang, Professor, School of Food Science and Nutritional Engineering, China Agricultural University.
(Provided by China Institute of Food Science and Technology)