PURPOSE: A manufacturing method of mulberry juice is provided to prevent unpleasant odor and improve freshness by heating mulberry at relatively low temperature during the juice process and disinfection process.CONSTITUTION: Mulberry juice comprises 92.5wt% of mulberry fruit juice, 5.5wt% of oligosaccharide, and 1.625wt% of purified water as main component, and comprises 0.3wt% of citric acid, 0.025wt% of lotus leaf extract, and 0.025wt% of mulberry fragrance. Mulberry is selected. Selected mulberry is crushed and mulberry juice is obtained. Mulberry fruit juice is mixed with oligosaccharide, citric acid, lotus leaf extract, mulberry fragrance, and purified water. Mixture is sterilized, cooled, and filtered. Packing container is injected with filtered mulberry juice and sealed.COPYRIGHT KIPO 2013[Reference numerals] (S1) Selecting materials(mulberry) (S2) Crushing (S3) Juicing (S4) Mixing (S5) Sterilizing (S6) Cooling (S7) Filtering (S8) Packaging products본 발명은 오디 쥬스와 그 제조 방법에 관한 것이다. 이 오디 쥬스는 오디 과즙, 올리고당 및 정제수를 주성분으로 포함하며, 구연산, 연잎 추출물, 및 오디향을 소량 포함한다. 전체 조성의 중량비가 100wt%를 만족하는 범위 내에서, 상기 오디 과즙은 92.5wt%의 중량비로 첨가되고, 상기 올리고당은 5.5wt%, 상기 정제수는 1.625wt%의 중량비로 첨가된다.
