Systems and methods of making cold processed juice beverages
Methods and systems for making and bottling a juice containing beverage in sealed containers are disclosed. The systems and methods may be performed without using heat-based or pressure-based pasteurization, and yet are still safe to consume and have a commercially viable shelf-life.
1. A method of making and bottling a juice containing beverage in a sealed container without heat-based or pressure-based pasteurization, the method comprising:
sterilizing at least one glass container;
exposing a liquid to UV-C light such that at least a 5 log reduction in microbes is achieved, the liquid comprising at least 10% by volume of cold-pressed, unaltered juice, wherein the liquid comprises a first amount of phenolic acids before exposure to UV-C light and a second amount of phenolic acids after exposure to UV-C light;
depositing at least a portion of the liquid in the at least one container; and
sealing the container;
wherein the depositing and sealing are completed under aseptic conditions and performed in a pressurized HEPA air filtered environment,
wherein the liquid is at a temperature of 50° F. or less during the entire method,
wherein the liquid in the sealed container has a shelf-life of at least 35 days when stored at or below 41° F.,
wherein the second amount of phenolic acid is at least about 90% of the first amount of phenolic acid,
wherein the liquid comprises cold-pressed, unaltered lemon juice,
wherein the liquid is exposed to UV-C light through 6 columns connected in series,
wherein the liquid is exposed to UV-C light at an average flow rate of about 60-122 gallons/hour, and
wherein the liquid is exposed to UV-C light at an exposure level of about 12-15 mJ/cm 2 per column.
2. The method of claim 1 , wherein the liquid consists of 100% cold-pressed, unaltered juice.
3. The method of claim 1 , wherein the liquid comprises no more than 30% by volume of apple cider.
4. The method of claim 1 , wherein the liquid comprises no more than 40% by volume of apple cider.
5. The method of claim 1 , wherein the liquid comprises at least 20% by volume of cold-pressed, unaltered cucumber juice.
6. The method of claim 1 , wherein the liquid comprises no more than 20% by volume of cold-pressed, unaltered juice from citrus fruits.
7. The method of claim 1 , wherein the liquid is at a temperature of about 45° F. or less during the entire method.
8. The method of claim 7 , wherein the liquid is at a temperature of about 41° F. or less during the entire method.
9. The method of claim 1 , wherein the liquid in the sealed container has a shelf-life of at least 40 days when stored at or below 41° F.
10. The method of claim 9 , wherein the liquid in the sealed container has a shelf-life of at least 50 days when stored at or below 41° F.
11. The method of claim 10 , wherein the liquid in the sealed container has a shelf-life of at least 90 days when stored at or below 41° F.
12. The method of claim 11 , wherein the liquid in the sealed container has a shelf-life of at least 100 days when stored at or below 41° F.
13. The method of claim 12 , wherein the liquid in the sealed container has a shelf-life of at least 150 days when stored at or below 41° F.
14. The method of claim 1 , wherein the sterilization is performed in a pressurized HEPA air filtered environment.
15. The method of claim 1 , wherein the sealing comprises sealing the containers with screw top lids.
16. The method of claim 1 , further comprising sterilizing the lids without heat.
17. The method of claim 1 , further comprising dosing the portion of the liquid in the at least one container with liquid nitrogen prior to sealing the container.
18. The method of claim 1 , further comprising rinsing the at least container with reverse osmosis water after sterilizing the container.
19. The method of claim 1 , wherein the cold-pressed, unaltered juice does not comprise an additive.
20. The method of claim 1 , wherein the liquid comprises added water.