Previously, on the shelves you could find three-liter jars of apple, grape and tomato juice. Sometimes in the spring, birch joined them, but because of its pale yellow color it could not reach popularity.
Most importantly, all the juices were really natural. They were made from seasonal raw materials that grew in the country. Apple juice was produced en masse from late summer to late autumn, until the entire crop was harvested. The production of grape juice fell during the harvest period in the vineyards. Similarly, tomato juice was produced. In Soviet times, there was no pineapple, orange, banana, or multifruit juice. Since the fruits from which such drinks were made did not grow, and they do not grow to this day in our country. Therefore, before discussing the dangers and benefits of juice, let's try to figure out how and from which it is produced.
Composition of multifruit juice
If you believe the packaging, then such juices include several fruits. This can be, for example, banana, strawberry, pear or kiwi, pineapple and mango. But excuse me, where did the banana juice, kiwi, mango or pineapple juice come from? Let's try to buy a kilogram of the same bananas and squeeze juice out of them at home. Will it work out a lot? Of course not. The same applies to the rest of the fruits, which are often presented in the compositions of multifruit mixtures. In order for their consistency to be liquid, apple juice is often added to them. Rather, on its basis, and produce similar nectars. And this is at best. Since most manufacturers add plain water to save money. And that’s all! The juice is ready. Drink and enrich your body with vitamins. Well, completely unscrupulous manufacturers can limit themselves to emulsions, and as a result, everyone’s favorite drink, “Yupi,” which they manage to pass off as juice, can be obtained by everyone.
The process of making multifruit juice by a bona fide producer
So, to produce 1 ton of multifruit juice, it is necessary to process 0.5 tons of apples. Mango concentrate, sugar syrup, water and citric acid are also added. All ingredients undergo heat and heat treatment under high pressure. Heat treatment is necessary in order to destroy various harmful microorganisms, to avoid the fermentation process already in the packaged product. The higher the temperature during processing, the less time it takes. But at the same time, the quality of the juice is significantly reduced. Some of this method is replaced by short-term sterilization. But it is suitable only for those juices that are intended for packaging in bottles. Immediately prior to packaging, the juice is pasteurized. Then it is bottled at a temperature not lower than 80 degrees and passes the stage of additional pasteurization and cooling.
Juice multifruit. Calories, Fats, Carbohydrates, Proteins
On average, in 1 liter of packaged juice there are four glasses of liquid. In total, one glass of juice accounts for about 28 g of carbohydrates, 4.4 g of protein and 0 g of fat. Its calorie content is approximately 113 calories. As you can see, we are not talking about vitamins in purchased juices at all. Although many manufacturers write the opposite on the labels of their products. They praise the benefits of their product, indicating how enriched with vitamins A, B, C and many others.
The harm and benefits of multifruit juice
After considering the process of making juice, the multifruit and its composition do not have to talk about the benefits of such a product, rather the opposite. If previously purchased juices were considered a quality and healthy product, then today it is in great doubt. And already pediatricians are not recommended to give babies such juices at an early age; rather, they warn mothers and advise them to abstain.
If you want to really get the most out of your juices, get a juicer and experiment at home with yourself and your loved ones.