In shops just huge choice of the packaged juice is presented. With the largest probability you will choose restored juice as in nectars there is too much water, from all presented variety of sugar, sometimes and chemical additives, and juice of a direct extraction is offered by not all producers.
How do do the restored juice?
At the heart of the restored juice – a fruit, vegetable or berry concentrate. It is made by evaporation or a vymorazhivaniye of water of the natural juice which is wrung out from fruit raw materials. The concentrate looks as the dense viscous weight reminding jam or jelly.
For juice production the concentrate is "steamed out", heated, and then cooled. After that add water – its quantity has to correspond to earlier evaporated or frozen volume. Such additives as sugar or citric acid are allowed, however a podkislitel and sugar can be added only separately.
The restored juice is a little more fragrant and more tasty than juice of a direct extraction. It is connected with the fact that the technology of restoration of juice allows to use a certain quantity of aromatic substances.
After water addition the homogenized juice undergoes thermal treatment and spreads in the packing allowing to keep freshness and taste of a product for the longest term.
Harmfully or it is useful?
Of course, fresh juice is more useful, than restored. But fresh juices don't transfer storage – it is possible to use them within 20-30 minutes after preparation, then vitamins B juice begin to collapse, and in several hours the fermentation can already begin. Controlled technological process allows to keep as much as possible useful substances in the restored juice during almost all storage time and to destroy the microorganisms capable to cause damage of a product. As also a concentrate before restoration, and already ready restored juice undergo pasteurization, a part of vitamins B result of such multi-stage processing inevitably collapses. Therefore that juice was not only tasty, but also useful, quite often add vitamins to it, specifying it on packing of a product.
Pay attention to a juice expiration date – in process of storage the content of vitamins and minerals naturally decreases, in the first six months after production amount of useful substances in juice as much as possible.
The quality of raw materials of which make juice is strictly controlled – all fruits have to be the freshest, not have damages or signs of rotting. Guarantee that you won't fall a victim of the unfair producer using raw materials of poor quality or a concentrate with additive of sugar and fragrances it is possible at observance of several conditions. You don't pursue low cost - the restored juice can't cheaper cost nectar. As a part of a product there can be only a juice, water, vitamin complexes, sugar or lemon, ascorbic acids – any "the fragrances identical natural", in the restored juice shouldn't be.