How is the juice not spoiled and how long does it take for freshly squeezed juice to spoil

This is due to the fact that milk is different in nature from fruit juice. Milk mainly contains a variety of nutrients such as vitamins. Fruit juices, on the other hand, mainly contain a variety of minerals.

Any substance decays, nutrients decay into other substances, and minerals do not decay easily. Therefore, it is not easy to change the taste. However, I would like to advise all friends that no matter what food has been opened for more than ten days, drinking it is not beneficial to the human body.

It should be a matter of temperature to pull

You put the milk in the refrigerator.

You can see the expiration date, the shelf life of milk is generally not long.

It's a simple question!!

Milk has high nutritional value and bacteria love to drink it!!

Those canned juices on the market are artificially processed, junk food, have no nutritional value, and bacteria are difficult to use, (of course, people will not supplement the same after eating, if you want to say supplement, it can only be water and ions).

If it's freshly squeezed juice yourself, you can try it, and it will spoil quickly!!

However, milk may be more susceptible to spoilage, because it contains various proteins, and it is a fermentation ingredient that bacteria love more!

Seal with plastic wrap and place in the refrigerator

Because milk is alkaline and fruit juice is acidic, usually the storage of acidic substances is better, and it can be stored for 20 days, but alkaline substances are easy to acidify, resulting in deterioration. Hehe, so you have to drink it in time so that it doesn't spoil

Drink it to the stomach, hehe, just kidding, there should be no problem with the juice being refrigerated for more than ten days, the nutrition of milk is much richer than that of juice, of course the bacteria choose milk, the milk is best to drink it as soon as it is opened, and the loose milk should be drunk fresh, don't put it to spoil.

Storage at room temperature: can not exceed 2 hours, more than 2 hours, freshly squeezed juice will breed a large number of microorganisms, microorganisms exceed the standard, will cause physical discomfort to the eater, such as diarrhea, etc. Therefore, at room temperature, it should not exceed 2 hours.

Refrigerator storage: 6-8 hours in summer, 12-24 hours in winter. If left in the refrigerator for a maximum of 24 hours. Freshly squeezed juice is generally squeezed and drunk, and it is best to drink it within half an hour, and do not store it.

If it has not been boiled, it should be drunk immediately after squeezing and should not be stored. It can be said that the loss of vitamins and antioxidants increases with each minute. If the enzyme has been inactivated after boiling and then beating the juice, then it should be possible to store it in the refrigerator for a day.

However, care should be taken to minimize the contact between the juice and the air to avoid oxidation and browning.

The juice that has been boiled is very easy to brown. Browning does not mean that it is toxic and harmful, and it can still be drunk, but it only indicates that the polyphenol health ingredients in fruits and vegetables are oxidized when exposed to oxygen, and the antioxidant effect will be reduced. At the same time, during storage, the flavor will gradually change, and the original freshness and flavor will be lost.

Blanch it before pressing to preserve nutrients

Many people don't know that in commercial production, fruit and vegetable juice is often blanched. In other words, you need to blanch the fruits and vegetables slightly in boiling water to "kill" those oxidases, and also make the tissues slightly softer, and then juice them.

In this way, not only the loss of vitamins is smaller, the juice yield is increased, but the juice is also bright and not easy to brown. Especially those vegetables that do not have a sour taste, such as carrots, greens, celery, and fresh and sweet corn, must be blanched before juicing.

As for the feeling of fullness of whole vegetables and fruits, no matter how much you squeeze them, you can't keep them. Therefore, it is better to eat it whole, and juicing is not an ideal choice.

If you want to keep freshly squeezed juice for a longer time and not easily spoiled, there are three ways to preserve it.

1. Refrigerate and store.

If you squeeze a lot of freshly squeezed juice, or you need to leave it for a period of time before drinking, you can find a glass bottle, and then put it in the refrigerator for refrigeration, so that there is no problem with putting it all day, you can retain the taste and quality of freshly squeezed juice, and the freshly squeezed juice has a better flavor after refrigeration.

2. Store at room temperature.

Generally, freshly squeezed juice can be stored at room temperature for 4-6 hours, but the juice cannot be directly exposed to the air, which will be very easy for bacteria to enter and accelerate the deterioration time. So you can prepare a glass bottle or a plastic bottle, put the freshly squeezed juice can, then cover the lid, and put it in a cool and ventilated place, so that the juice will not spoil within a few hours, but it should be drunk as soon as possible.

3. Store in bags.

Now there are some bags specially used to store juice, you can put freshly squeezed juice into the bag, and then use tools to pump out the air inside, so that it becomes a vacuum juice, and when you want to drink, twist the lid, the bag will expand, this way of preservation is also possible, it doesn't matter if you put it for several days.

When it is just squeezed, the juice retains the main nutrients in the fruit, but the chemical properties of the vitamins in it are unstable, and they will gradually decompose and lose their activity; Some trace amounts of physiologically active substances are also gradually lost or converted to less active forms. Therefore, it is best not to store freshly squeezed juice and drink it as quickly as possible.

Many people don't like to eat fruits, but they like to drink juice, we can also mix all kinds of fruits together to squeeze mixed juice, or add a little yogurt to make a milkshake, drinking nutritious and beautiful beauty. However, freshly squeezed juices deteriorate quickly because there are no added preservatives, so it is best to drink freshly squeezed juice to ensure maximum nutrition.

In general, freshly squeezed juices have a short shelf life. Since it does not contain any preservatives, it basically needs to be left at room temperature for about 6 hours before drinking. And if the temperature is high in summer, it is recommended to drink it within 2 hours, otherwise the vitamins in it will be slowly lost, the taste will change, the juice will precipitate and become sour, and there will be no nutrients and nutrients.

It worsens over time and can no longer be drunk.

1 Biological factors Biological factors mainly refer to the spoilage of fruit juice caused by microorganisms, mainly fungi, bacteria and some yeasts, which are mainly used in raw materials and auxiliary materials such as processing water and additives.

2 Chemical Factors Fruit juices are rich in a variety of nutrients, including proteins, organic acids, tannins, pigments, vitamins and minerals, etc., which can cause a variety of chemical reactions during processing and storage, improper processing and adverse environmental conditions.

3 Environmental factors In the process of processing, pressing, filtration, clarification, homogenization, blending, etc., frequent contact with air, uncleanliness and corrosion of processing machinery are external factors for juice spoilage. The storage environment has high temperature and light. Under the right conditions, it can cause biochemical spoilage of fruit juice.

In storage, the fastest loss of juice is vitamin C. Different kinds of juices are stored under different conditions, and the rate of vitamin C loss is also different, which can range from 20% to 100%. In general, the more acidic the juice, the longer vitamin C can be stored, because vitamin C is most stable under such conditions, and microorganisms are not easy to multiply.

Hawthorn juice, citrus juice, grape juice, etc. can be stored in the refrigerator for 3-5 days after opening, while peach juice and pear juice with lower acidity are best consumed within 2 days after opening.

The spoilage of fruit juice is a very complex process, and there are many reasons, which can be summarized into three aspects: biological factors, chemical factors and physical factors, mainly environmental factors.

Biotic causes mainly refer to the spoilage of fruit juice caused by microorganisms. The microorganisms that contaminate fruit juice mainly include fungi, bacteria and some yeasts, mainly in raw materials and auxiliary materials such as processing water, additives, etc. Chemical factorsFruit juice is rich in various nutrients, including proteins, organic acids, tannins, pigments, vitamins and minerals, etc., which can cause various chemical reactions due to improper processing and unfavorable environmental conditions during processing and storage.

Environmental factorsIn the process of fruit juice processing, pressing, filtration, clarification, homogenization and blending, frequent contact with air and the uncleanliness and corrosion of processing machinery are the external causes of juice spoilage, and the biochemical spoilage of fruit juice will be caused by high storage environment temperature and suitable light conditions.

Summary. Pro-preservatives, it is not good for people for a long time or put it in the refrigerator for a few days, it is best to make it and drink it first.

Pro-preservatives, it is not good for people for a long time or put it in the refrigerator for a few days, it is best to make it and drink it first.

Short-term extension of fruit juice requires low-temperature storage in a well-sealed container, and preservatives must be added if long-term storage is required. Note: If you eat it yourself, try not to add preservatives, because preservatives are a chemical preparation, and eating too much is not good for the body.

If it needs to be sold for a long time, you need to add preservatives. Before adding preservatives, they must be sterilized for long-term storage.

Try to drink as little as possible during lunch and dinner. Because the acidity of the fruit juice will directly affect the acidity of the gastrointestinal tract, a large amount of fruit juice will dilute the concentration of gastric digestive juices, and it will also combine with some nutrients in the diet to affect the digestion and absorption of these nutrients, so that people feel that the stomach is full when eating, and the food is not disturbed, and the digestion is not good after the meal, and the stomach is uncomfortable. Therefore, in addition to breakfast, it is also advisable to drink fruit juice between meals.

Generally, canned juice will go through a variety of processes to maintain its good color, flavor and other quality standards There is a big gap between freshly squeezed juice and canned juice! Freshly squeezed juices generally have a shelf life of less than 36 hours, while canned juices can last up to several months; Freshly squeezed juice is easy to stratify after settling, while canned juice generally remains uniform during the shelf life. Freshly squeezed juice is expensive, and the content of pure juice in canned juice is usually only 10% (unless 100% is specified); Freshly squeezed juice has a large amount of VC loss in the juicing process, while canned juice will add a certain amount of lost VC to a certain extent (but it will be decomposed in about a month); The color of freshly squeezed juice is very different from that of canned juice, and in general, the color of canned juice is ...... from food coloringCanned juice is not added with preservatives, and the juice production process will be sterilized at least three times with different degrees of high temperature and high pressure sterilization to kill most harmful bacteria; And there is a certain storage temperature limit, refrigeration or room temperature to avoid direct sunlight, etc., coupled with the high sugar content in canned juice, in summary, it is not suitable for the survival of fungi, so it is not easy to deteriorate!

Because the juice has preservatives in it, it won't go bad.