PROCESS OF PRODUCING NON-CARBONATED CALAMONDIN (CITROFORTUNELLA MICROCARPA) - PANDAN (PANDANUS ODORATISSIMUS) - MALUNGGAY (MORINGA OLEIFERA) READY TO DRINK JUICE
This utility model generally relates to the process of producing noncarbonated ready to drink juice from the mixture of calamondin (Citrofortunella microcarpa), Pandan (Pandanus odoratissimus) and malunggay (Moringa oleifera). This is to provide solution on the quality problems such as limited product shelf life at room temperature , thin mouthfeel/body and settling/separation of fruit and vegetable fibers from the juice. A formulation of water, calamondin (Citrofortunella microcarpa) extracts, decoction of Pandan (Pandanus odoratissimus) and decoction of malunggay (Moringa oleifera) containing 0.06 to 0.1 pcnt of sodium benzoate, 0.4 to 0.6 pcnt gum Arabic and adjusting the beverage' total soluble solids to 11 to 13 degree brix and ph below 3.8- 4.5； pasteurization of the mixture； and the application of hot filling process wherein the composition is filled and sealed in food grade stand up pouch and subjecting to rapid cooling.
