The recipe @TheGooMan linked can last 8 months with the citric acid
I’m trying this one out. Gonna make like fucking gallons of this shit lmao
If anyone wants to try “Boof Grower Orange Juice” when I make it just shoot a dm
I wanna start dabbling in cooking more cause my job thinks I quit when I called them 3x to tell them I was sick. I’ll have a lot of free time is why. Wish me luck.
And man you paved the way for this:)
Expect samples for you
You can drink a whole gallon of it yea?
Uhm, f*** yeah. I’m stoked on this up in here.
Absolutely awesome, a growing boy like me needs his vitamin C.
It’s funny this is on the forum because the not-from-concentrate OJ industry are the pioneers of terpene reinjections. They store the OJ near freezing under vacuum, which loses the terps. So they extract terps from orange peels and reinject according to individual flavor profiles, which is why the OJ at your fast food spot always tastes the same.
How do they get the terpenes to combine back with the OJ? Mountain Dew has to use brominated vegetable oil (BVO) as an emulsifier to get them to combine, which is pretty gross.
EDIT: Mountain Dew no longer uses BVO. Now they use sucrose acetate isobutyrate (SAIB, E444) and glycerol ester of wood rosin (ester gum, E445).
An excerpt since the whole thing is 90k+ characters, but it’s filled with preservation info:
BIOPRESERVATION METHODS FOR BEVERAGES AND OTHER FOODS
Food Preservation MethodsAs described below, a variety of food preservation methods exist, such as, pasteurization, refrigeration, preservatives, drying, freezing, curing (salt and/or sugar), smoking, pickling, irradiation, etc.
Pasteurization
Pasteurization refers to the heating of a food product, often a liquid, to a specific elevated temperature, holding it at that elevated temperature, and then cooling immediately after a predetermined period of time. While varied temperatures are used, depending on the food to be pasteurized, the food product is generally heated to a temperature of between about 145° F. and 280° F. As the temperature is increased, the hold time is reduced. For example, flash pasteurization employs temperatures of between about 160° F. to 165° F., for about 15 to 30 seconds. In contrast, vat pasteurization uses a temperature of about 145° F. for about 30 minutes. Certain pasteurization processes are expensive, as they must be used in conjunction with sterile processing techniques to bottle/package the food. Moreover, the elevated temperatures used in pasteurization cause a loss of some vitamin and mineral content, can breakdown certain beneficial nutritional components of the food, and/or adversely affect the flavor or palatability of the food.
Pasteurization is not typically performed in order to kill all microorganisms in the food; rather, it is intended to reduce the number of viable pathogenic microorganisms so that they are unlikely to cause spoilage. This, however, rests on the assumption that the food is stored as recommended and consumed before the expiration of its shelf life.
Moreover, certain pathogenic microorganisms exist in the form of spores that are particularly resistant to the temperatures of pasteurization. Pasteurized foods are also often packaged with minimal, or without, oxygen present, in order to reduce oxidation of the pasteurized food. However, these spore-forming microorganisms are often obligate anaerobic or functional anaerobes, and thus, such microorganism can survive (or even thrive) in a low oxygen environment. Despite the seemingly adverse environmental conditions in a pasteurized food product, when the food product is exposed to altered conditions (e.g., opening the food packaging, exposure to non-cold-storage temperatures, etc.), growth or activity of pathogenic microorganism can result that cause food spoilage and/or other undesired effects (e.g., toxin production).
Cold Storage
Cold storage is typically used to store foods that have been pasteurized. The lower temperatures of cold storage reduce the growth of microorganisms (whether pathogenic or non-pathogenic), as microorganisms typically are more metabolically active at elevated temperatures (e.g., room temperature, approximate body temperatures). However, as discussed above, the value of cold storage of a pasteurized food is limited by the possibility that the food is mishandled during production, processing, storage, shipping, etc. In other words, if a food product intended to be held in cold storage is subject to a period of elevated temperature (known as thermal abuse or temperature abuse), microorganisms may be able to proliferate. Unfortunately, the proliferation of certain pathogenic microorganisms occurs in the absence of readily detectable signs of spoilage of a food, increasing the chance that a consumer would ingest the food that was contaminated with active pathogenic microorganisms.
Preservatives
While many naturally occurring preservatives exist (e.g., salt, vinegar, etc.) a variety of preservative food additives are commonly used in consumer food products. Preservatives can either function as antimicrobial preservatives (e.g., those which act to inhibit the growth microorganisms, fungi or mold) or antioxidants preservatives (e.g., oxygen absorbers, which act to inhibit oxidation of food components). Common antimicrobial preservatives used are sorbic acid, benzoic acid, calcium propionate, sodium nitrite, sodium sulfites (sulfur dioxide, sodium bisulfite, potassium hydrogen sulfite, etc.) and disodium EDTA, among others. Common antioxidants include butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ascorbic acid and tocopherols, among others.
Certain preservatives can adversely impact the flavor of some foods. Moreover, many consumers seek preservative-free foods based on a desire to consume less processed and more nutritious fresh foods.
Alteration of Gaseous Conditions
Another approach employed to limit the growth and/or activity of certain pathogenic and/or spoilage microorganisms is to alter the gas content (e.g., CO2 or O2 concentration) in the environment in which the pathogenic and/or spoilage microorganisms are expected to be. However, this approach is fairly narrow in its efficacy, as many pathogenic and/or spoilage microorganisms are aerobic and many others are anaerobic. Thus, the reduction in oxygen to limit the growth of one type may favor the growth of another type.
High Pressure Processing
High pressure processing (HPP) employs significant increases in pressure to reduce the microorganism load of food products, rather than heat (as with pasteurization). Depending on the food to be processed, HPP employs pressure ranging from about 60,000 pounds per square inch to about 90,000 pounds per square inch. While HPP can result in a modest temperature increase (of about 15-20° F.; e.g., from a cold storage temperature of about 35° F. to a temperature under high pressure of about 50 to 55° F.), the resultant temperature may be insufficient to have an adverse effect on microorganisms. In contrast, the high pressures exerted on the food kill or inactivate microorganisms by either i) changing the permeability of the cell wall of a microorganism (causing death of the microorganism), ii) functionally alter the enzymes or active sites of enzymes or receptors (causing death or inactivity by metabolic dysfunction), iii) inducing alterations in microorganism DNA structure, iv) or combinations thereof or other mechanisms. Exposure to elevated pressures varies depending on the food being processed, but can range from a few seconds to a few minutes. While HPP does not kill or inactivate all microorganisms (e.g., certain spore-forming bacteria as well as some non-spore forming non-pathogenic bacteria are still viable after HPP), advantageously causes minimal changes in the fresh characteristics of foods by eliminating thermal degradation (as occurs with pasteurization). Thus, in several embodiments, HPP results in foods with fresher taste, and better appearance, texture and more retained nutrients. HPP also reduces the risk of thermally induced cooked off-flavors, making it especially beneficial for heat-sensitive foods. The improved flavor profile of HPP foods and the improved nutritional value make HPP processed foods desirable to many consumers.
Temperature Abuse
As discussed above, many foods that are intended to be manufactured, processed, shipped, and stored at cold-storage temperatures are susceptible to spoilage (either through microorganism growth or other means) and/or microorganism contamination if they are exposed to elevated temperatures. As used herein, the term “cold-storage” shall be given its ordinary meaning and shall also include temperatures between about 30 to about 40° F., including about 30 to about 32° F., about 32 to about 34° F., about 34 to about 36° F., about 36 to about 38° F., about 38 to about 40° F., and overlapping ranges thereof. When foods are exposed to elevated temperatures for certain non-acute time periods sufficient to raise the temperature of the food above cold storage temperatures, this exposure can be considered temperature abuse. As used herein, the terms “temperature abuse” and “thermal abuse” shall be given their ordinary meaning, and shall also include exposure of foods intended to be maintained at cold storage temperatures exposed to elevated temperatures for a period of time sufficient to allow growth of microorganisms. For example, as discussed herein, there are two main groups of C. botulinum, a proteolytic strain and a non-proteolytic strain. The proteolytic strain can grow at temperatures around about 70° F., while non-proteolytic strain can grow at temperatures of about 42-55° F. However, the proteolytic strain is susceptible to pH less than about 4.6, while the non-proteolytic strain is susceptible (e.g., cannot grow) to pH of about 5 or less. Thus, in several embodiments temperature abuse can occur when food (e.g., low acid juices) are exposed to temperatures that cause the temperature of the food to reach temperatures of about 42° F. or greater. While acute exposure may not constitute temperature abuse (as the temperature of the food does not increase sufficiently for pathogenic microorganism growth/activity), in some embodiments, temperature abuse can occur in about 2 to about 4 hours, about 4 to about 6 hours, about 6 to about 12 hours, about 12 to about 24 hours about 24 to about 48 hours, about 48 to about 72 hours, about 92 to about 96 hours, or longer. The greater the temperature to which the food product is exposed the lesser the time of exposure may need to be in order to have temperature abuse occur. In several embodiments, temperature abuse includes exposure of a food product (such as a juice) to temperatures greater than about 40 to about 50° F. for longer than 6 hours, 12 hours, 24 hours or 48 hours. In several embodiments, temperature abuse includes exposure of a food product (such as a juice) to temperatures and times sufficient to increase the number of spoilage organisms to at least 10-fold greater than were present prior to temperature abuse.
Biocontrol
Biocontrol, as discussed herein, relates generally methods for promoting food safety by facilitating the growth and metabolism of selected microorganisms to prevent the growth of hazardous (e.g., pathogenic) microorganisms. More specifically, several embodiments are directed to the use of non-pathogenic microorganisms to control (e.g., reduce, minimize, or prevent) the growth, viability and/or activity of pathogenic microorganisms in a food product, in particular in the event of temperature abuse. In several embodiments, biocontrol is used in conjunction with a food preservation method, such as those discussed above. For example, in several embodiments biocontrol is employed in conjunction with HPP, thereby capitalizing on the advantageous nature of HPP with respect to maintaining freshness and nutritional value of foods, while also exploiting the non-pathogenic microorganism characteristics to reduce risk of growth or activity of pathogens. In several embodiments, the HPP is configured to reduce the amount of certain pathogenic microorganisms present in a food product by at least about 5-log. However, in several embodiments, biocontrol is used without an additional food preservation technique. In several embodiments, biocontrol is used in combination only with cold storage.
Several embodiments of the preservation methods combining biocontrol with HPP are particularly beneficial for protection against thermal abuse of foods. As discussed above, the quality, freshness, and safety of a food product that reaches a consumer is dependent on the maintenance of the product under appropriate storage conditions during all stages of its life cycle (e.g., preparation through consumption). While potential thermal abuse of a food can be addressed by addition of, for example, preservatives, as discussed herein, preservative-free foods are desirable to many consumers. As discussed in greater detail below, several embodiments of the biocontrol methods disclosed herein reduce or obviate the need for preservatives and protect against the growth or activity of pathogenic microorganisms, resulting in a food that has desirable flavor profiles, and is safe for consumption, even in the event of temperature abuse.
Non-Pathogenic Microorganisms
As discussed above, certain pathogenic microorganisms can lead to food spoilage certain foods contaminated with those pathogenic microorganisms. However, according to the methods disclosed herein the addition of certain nonpathogenic microorganisms in conjunction with one or more food preservation techniques discussed above can reduce the risk of adverse effects when a food contaminated with pathogenic microorganisms is consumed. Nonpathogenic microorganisms, depending on the embodiment, can comprise bacteria, yeast, fungi, or combinations thereof. In several embodiments, the nonpathogenic microorganisms are naturally occurring, while in other embodiments, the nonpathogenic microorganisms are optionally genetically modified. In several embodiments, bacteria are used as the nonpathogenic microorganism. Depending on the embodiment, the bacteria may be gram positive or gram negative. Combinations of gram-positive and gram-negative bacteria are also used in certain embodiments. In some embodiments, encapsulated bacteria are used. However, in certain embodiments non-encapsulated bacteria are used. In several embodiments, lactic acid producing bacteria are used. In several embodiments, lactic acid producing bacteria which are resistant (at least partially) to HPP are used.
For example, microorganisms from the genus Lactobacilli which are homo-fermentative (Group 1) are relatively resistant to HPP. Thus, in some embodiments, homo-fermentive bacteria are used. As used herein, the term homo-fermentive shall be given its ordinary meaning and shall also include bacteria which produce only lactic acid through the metabolism of sugars. One non-limiting example of a homo-fermentative lactobacillus is Lactobacillus acidophilus (also recognized as a probiotic). Other non-limiting examples of Group 1 Lactobacilli include L. acidophilus, L. delbrueckii, L. helveticus, L. salivarius, among others. However, as discussed in more detail below, it was surprisingly discovered that lactic acid bacteria grouping (e.g., classification as homo- or hetero-fermentive; classification as cocci or rod) did not necessarily characterize the likelihood that a microorganism would survive HPP (and thus be useful in the methods of the invention disclosed herein). Thus, surprisingly, traditional classification methodologies cannot necessarily be used to identify microorganisms that are efficacious in the claimed methods. Thus, in several embodiments, other types of Lactobacilli (e.g., hetero-fermentive) are used in several embodiments. Hetero-fermentive, as used herein, shall be given its ordinary meaning, and shall also include bacteria that produce either alcohol or lactic acid through the metabolism of sugars.
In some embodiments, the bacteria are facultative bacteria. As used herein, the term facultative shall be given its ordinary meaning, and shall also include bacteria that can live under aerobic, anoxic, and/or anaerobic conditions. In some embodiments, the bacteria used our bacteria capable of only living in one of such conditions (e.g., obligate anaerobes).
In those embodiments employing lactic acid producing bacteria, depending on the embodiment, a variety of different types of lactic acid bacteria may be used. For example, the lactic acid producing bacteria may be selected from the following genera: Lactobacillus, Bacillus, Leuconostoc, Pediococcus, Lactococcus, Streptococcus, Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weisella. As discussed herein, combinations of bacteria from one or more of the genera listed may be used.
In several embodiments, bacteria from the Lactobacillus genera are used. Depending on the embodiment, the bacteria can be selected from one or more of the following lactobacillus species: L. acetotolerans, L. acidifarinae, L. acidipiscis, L. acidophilus, L. agilis, L. algidus, L. alimentarius, L. amylolyticus, L. amylophilus, L. amylotrophicus, L. amylovorus, L. animalis, L. antri, L. apodemi, L. aviaries, L. bifermentans, L. brevis, L. buchneri, L. camelliae, L. casei, L. casei subsp. Rhamnosus, Lactobacillus casei subsp. rhamnosus 842, L. casei DN-114001, L. casei Shirota, L. catenaformis, L. ceti, L. coleohominis, L. collinoides, L. composti, L. concavus, L. coryniformis, L. crispatus, L. crustorum, L. curvatus, L. delbrueckii subsp. Delbrueckii, L. delbrueckii subsp. Bulgaricus, L. delbrueckii subsp. Lactis, L. dextrinicus, L. diolivorans, L. equi, L. equigenerosi, L. farraginis, L. farciminis, L. fermentum, L. formicalis, L. fructivorans, L. frumenti, L. fuchuensis, L. gallinarum, L. gasseri, L. gastricus, L. ghanensis, L. graminis, L. hammesii, L. hamster, L. harbinensis, L. hayakitensis, L. helveticus, L. hilgardii, L. homohiochii, L. iners, L. ingluviei, L. intestinalis, L. jensenii, L. johnsonii, L. kalixensis, L. kefiranofaciens, L. kefiri, L. kimchii, L. kitasatonis, L. kunkeei, L. leichmannii, L. lindneri, L. malefermentans, L. mali, L. manihotivorans, L. mindensis, L. mucosae, L. murinus, L. nagelii, L. namurensis, L. nantensis, L. ohgofermentans, L. oris, L. panis, L. pantheris, L. parabrevis, L. parabuchneri, L. paracasei, L. paracolhnoides, L. parafarraginis, L. parakefiri, L. parahmentarius, L. paraplantarum, L. pentosus, L. perolens, L. plantarum, L. pontis, L. psittaci, L. rennini, L. reuteri, L. rhamnosus, L. rimae, L. rogosae, L. rossiae, L. ruminis, L. saerimneri, L. sakei, L. sahvarius, L. sanfranciscensis, L. satsumensis, L. secahphilus, L. sharpeae, L. siliginis, L. spicheri, L. suebicus, L. thailandensis, L. ultunensis, L. vaccinostercus, L. vaginalis, L. versmoldensis, L. vini, L. vituhnus, L. zeae, and L. zymae. Combinations of one or more of these species and or subspecies are used, in certain embodiments.
In several embodiments, bacteria from the Pediococcus genera are used. Depending on the embodiment, the bacteria can be selected from one or more of the following Pediococcus species: P. acidilactici, P. cellicola, P. claussenii, P. damnosus, P. ethanohdurans, P. inopinatus, P. parvulus, P. pentosaceus, and P. stilesii. Combinations of one or more of these species and or subspecies are used, in certain embodiments.
In several embodiments, the initial amount of the non-pathogenic microorganism (or combination of multiple types of microorganism) ranges from about 1 colony forming unit (CFU)/gram of food to about 1×108 CFU/gram of food. In several embodiments, the inoculum of non-pathogenic microorganism(s) ranges from between about 1 to about 10 CFU/g, between about 10 and 100 CFU/g, between about 100 and about 1000 CFU/g, between about 1000 and about 1×104 CFU/g, between about 1×104 and about 1×105 CFU/g, between about 1×105 and 1×106 CFU/g, between about 1×106 and 1×107 CFU/g, between about 1×107 and 1×108 CFU/g and overlapping ranges thereof. In foods that may be particularly susceptible to contamination with pathogenic microorganisms that are acid-sensitive, greater inoculum concentrations may also be used.
In several embodiments of the biocontrol methods disclosed herein, the non-pathogenic microorganisms used are partially susceptible to elimination by a food preservation method, but are not eradicated by that method. For example, in several embodiments, biocontrol is used in conjunction with HPP. As discussed above, HPP functions to eliminate many (but not all) microorganisms. In particular, several embodiments employ non-pathogenic microorganisms inoculated into a food that survive HPP (or other food preservation method) in sufficient quantities that, should temperature abuse of the food occur, sufficient quantities to produce lactic acid and prevent or reduce the growth and/or activity of certain pathogenic microorganisms. Thus, in several embodiments, at least a portion (e.g., about 1%, about 5%, about 10%, 15%, about 20%, about 25% or more) of the non-pathogenic microorganisms survive HPP, in particular an HPP process that is configured to reduce the amount of a known pathogen (e.g., one most likely to be present in a food product) by at least 5-log. Advantageously, in several embodiments, if the food has not been exposed to a period of temperature abuse, the non-pathogenic microorganisms do not alter the pH (or otherwise adversely affect) the food.
Pathogenic Microorganisms
A variety of different pathogenic microorganisms can exist in a food product. For example, C. Botulinum, as discussed above, can form spores that are resistant to many food processing methods and, under the right conditions, the spores germinate into vegetative cells which then grow and produce botulinum toxin. The ingestion of the toxins produced by the vegetative cells, rather than ingestion of the spores themselves, may be the primary cause of undesired effects. Other microorganisms that can produce similar botulism toxins include, but are not limited to C. butyricum, C. baratii and C. argentinense. Also of potential concern are pathogenic microorganisms from the genera Salmonella, E. Coli, and/or Lysteria (e.g., Lysteria monocytogenes). Foods contaminated with pathogenic microorganisms from the genus Leuconostoc (e.g., L. mesenteroides) and Pediococcus (e.g., P. pentosaceus), among others. Combinations of one or more these pathogenic microorganisms may also cause issues in food products subject to temperature abuse.
Biocontrol to Reduce Adverse Effects of Temperature Abuse
Temperature abuse, depending on the food involved, may or may not lead to spoilage of the food and or growth of microorganisms of the food. The susceptibility of the food to temperature abuse depends on, at least in part how the food was preserved (if at all) and the natural characteristics of the food (e.g., the acidity of the food). Reducing, minimizing, or preventing the growth of pathogenic microorganisms is one focus of several embodiments of the methods described herein. Depending on the embodiment, a variety of different foods can be subjected to the in the preservation methods described herein. Some embodiments employ solid foods, semisolid foods. For example, some embodiments of the preservation methods are used to preserve cheese, canned food (e.g., vegetables, fruits, pastas, etc.), dairy products, butter, and the like. In several embodiments, the preservation methods are applied to liquids, such as, for example, syrups, vinegar, supplemented waters (e.g., fruit infused waters), wines, juices, and the like. In several embodiments, fruit juices are processed according to the methods disclosed herein. In several embodiments, fruit juices are preserved according to the methods disclosed herein. In several embodiments, vegetable juices are preserved according to the methods disclosed herein. In several embodiments, fruit-vegetable combination juices are preserved according to the methods disclosed herein.
In some embodiments, juices (whether fruit, vegetable, or combinations thereof) having a low acid (e.g., pH of greater than about 5, e.g., greater than 4.5, 4.6, 4.7, 4.8, 4.9, etc.) content particularly benefit from the preservation methods disclosed herein. This is because many pathogenic microorganisms cannot grow at low pH, but are viable, germinate, and produce spoilage byproducts (or toxins) at higher pH. For example, as discussed more below, Clostridium botulinum (a spore-forming bacterium) can be found on the surfaces of fruits and vegetable, and thus can be incorporated into juices during the fruit/vegetable processing. C. botulinum, because of its ability to exist as a spore, is capable of surviving several types of preservation, including HPP. While certain strains of C. botulinum cannot grow below a pH of about 4.6 (e.g., proteolytic strains), acidic foods may not be susceptible to growth of active or viable C. botulinum (as resultant toxin formation). However, foods with a higher pH may allow C. botulinum growth. For example, foods (including juices made from any of the following or combinations of two or more of the following) made from one or more of artichoke, asparagus, avocado, bananas, beets, broccoli, Brussels sprouts, cabbage, cantaloupe, carrots, cauliflower, celery, cilantro, clovers sprouts, coconut (flesh or milk), corn, cucumbers, dates, eggplants, fennel, fig, garlic, ginger, ginseng, greens (e.g., mixed greens), kale, leeks, lettuce (e.g., iceberg, romaine, red, etc.), mangoes, honeydew melon, okra, olives, papaya, parsley, parsnips, peas, radish, spinach, squash, Swiss chard, turnip, watermelon, wheat grass, and/or zucchini are likely to have a pH greater than about 4.6, and as such, may allow C. botulinum growth. In several embodiments, the foods may further comprise one or more of, grains, algae, cyanobacterium, or byproducts or components thereof. In several embodiments, other foods, such as for example, avocado, guacamole, sprouts (e.g., alfalfa sprouts, bean sprouts, deli meats, and/or hot dogs may allow C. botulinum growth. As discussed above, in the event of temperature abuse of such foods, the risk of C. botulinum spore germination and cellular growth and toxin production is increased.
For example, carrot juice has a pH of about 6.2, and in some cases, may be susceptible growth of C. botulinum, for example, in the event of temperature abuse of carrot juice, the low acidity may result in C. botulinum spore germination and or cellular growth and toxin production.
Even certain fruits or vegetables (or combinations thereof) that are relatively acidic, if combined with non-acidic fruits, vegetables (or combinations thereof), can result in a food product that has a pH higher than about 4.6. For example, combination of lime juice with a variety of other low acid fruit or vegetable juices can result in a juice having a pH greater than 4.6 (based on dilution of the acidic hydrogen ions from the lime juice). In contrast many citrus juices have relatively high acid content (e.g., low pH). As a result certain citrus juices are less susceptible to adverse bacterial growth
In several embodiments, the food treated with the methods disclosed herein comprises carrot juice. In several embodiments, the food treated with the methods disclosed herein comprises carrot juice in combination with one or more fruit and/or vegetable having a pH greater than about 4.6.
In several embodiments, the food treated with the methods disclosed herein comprises juice from one or more of carrots, celery, beet, lime, ginger, apple, lemon, spinach, and parsley.
In several embodiments, the food treated with the methods disclosed herein comprises juice from one or more of carrots, celery, beet, ginger, apple, lemon, spinach, and parsley.
In several embodiments, the food treated with the methods disclosed herein comprises juice from one or more of celery, cucumber, parsley, lemon, wheat grass, apple, spinach, romaine lettuce, lime and clover.
In several embodiments, the food treated with the methods disclosed herein comprises juice from one or more of celery, cucumber, parsley, lemon, wheat grass, apple, spinach, romaine lettuce, and clover.
In several embodiments, the food treated with the methods disclosed herein comprises juice from one or more of celery, spinach, romaine lettuce, clover, cucumber, lime and wheat grass.
In several embodiments, the food treated with the methods disclosed herein comprises juice from one or more of celery, spinach, romaine lettuce, clover, cucumber, and wheat grass.
In several embodiments, the food treated with the methods disclosed herein comprises a beverage comprising juice and/or pulp of one or more of orange, apple, raspberry, chlorella, barley grass, mango, pineapple, sprirulina, wheat grass and dulse.
In several embodiments, the food treated with the methods disclosed herein comprises a beverage comprising juice and/or pulp of one or more of orange, apple, pineapple, and mango.
In several embodiments, the food treated with the methods disclosed herein comprises a beverage comprising juice and/or pulp of one or more of apple, blueberry, raspberry, banana, mango, strawberry, and coconut.
In several embodiments, the food treated with the methods disclosed herein comprises a beverage comprising juice and/or pulp of one or more of mango, orange, banana, apple, and coconut.
In several embodiments, the food treated with the methods disclosed herein comprises juice from one or more of pineapple, ginger, and cucumber.
In several embodiments, the food treated with the methods disclosed herein comprises juice from one or more of orange, carrot, and mango.
The juices described above, as well as other foods described herein, are treated in some embodiments, as follows:
- (1) Fresh fruits, vegetables and/or other foods are ground to release their juices (or extracts);
- (2) The juice (or liquid portion) is then extracted (e.g., separated) from the fibrous portions of the fruits and/or vegetables;
- (3) The extracted juice is cooled to a temperature of about 38 to 42° F.;
- (4) The extracted juice to conveyed to storage/mixing vessels and biocontrol microorganisms (e.g., lactobacillus casei) are added to the extracted juice at a inoculation concentration of between about 1000 CFU/gram to about 100,000,000 CFU/gram, including between about 1000 CFU/gram to about 5,000 CFU/gram, about 5,000 CFU/gram to about 10,000 CFU/gram, about 10,000 CFU/gram to about 20,000 CFU/gram, about 20,000 CFU/gram to about 50,000 CFU/gram, about 50,000 CFU/gram to about 100,000 CFU/gram, about 100,000 CFU/gram to about 200,000 CFU/gram, about 200,000 CFU/gram to about 300,000 CFU/gram, about 300,000 CFU/gram to about 500,000 CFU/gram, about 500,000 CFU/gram to about 750,000 CFU/gram, about 750,000 CFU/gram to about 1,000,000 CFU/gram, about 1,000,000 CFU/gram to about 2,500,000 CFU/gram, about 2,500,000 CFU/gram to about 5,000,000 CFU/gram, about 500,000, CFU/gram to about 1,000,000 CFU/gram,
- (5) The inoculated juice is then bottled and optionally passed through a metal detector (in order to identify any metallic contaminants);
- (6) The inoculated juice is processed by HPP with a dwell time of about 30-200 seconds (e.g., about 180 seconds) and pressure of about 55,000-150,000 PSI (e.g., about 87,000 PSI); and
- (7) The processed juice is then moved to refrigerated storage conditions.
Methods
In several embodiments, the methods disclosed herein address foods that have been subjected to thermal abuse by providing non-pathogenic microorganisms that prevent growth and/or activity of pathogenic microorganisms. As discussed above, the non-pathogenic microorganisms, when introduced into a food product contaminated with pathogenic microorganisms alter the environment (e.g., acid-base balance of the food) in a manner that generates conditions that are adverse to pathogenic microorganisms. For example, in several embodiments the non-pathogenic microorganisms, by virtue of their metabolic function, produce lactic acid, which reduces the pH (increases the acid content) of the food and inhibits the growth and/or activity of certain pathogenic microorganisms (e.g., C. botulinum). Thus, the methods and disclosed herein are of particular importance in certain beverages having a naturally low acid content (e.g., higher pH).
Love me some glycerol ester of wood rosin. Gets me every time.
Also @SPDKingAlt I’m rather zazzed to see what you come up with.
I also like that the recipe is a concentrated recipe, that gallon will yield 4 gallons of boofable orangeade. They mention a 4-1 ratio when pouring.
gods preservative
The sucrose acetate isobutyrate infused drinks I’ve had haven’t been bad at all, I’ve been wanting to experiment with it
Holy fuck 4 gallons??
Imagine how many I can yield with a whole tree
“You can make a business outta this”.
Yeah man, they say when you pour it, pour a quarter glass, then fill the rest with sparkling water, or water.
You gonna be the next orangeade kingpin, just dont forget the homies in the streets when you come up.
Watch out. Some real mixed reviews on homebrew forums! “Vomit notes” a common refrain. Not saying it can’t be done right.
I have a jar of it if you want some. I think I offered before.
Shelf stable orange juice has the terps removed.
Like pruno in prison, man.
Fresh squeeze and the siphon pours every month or so is crucial. Theres something in the juice you buy at stores, even the 100% no perservatives added stuff that makes it difficult to pleasantly ferment.
As long as it’s raining oranges, mash some up and give it a try @SPDKingAlt
Have you tried it yourself?
Definitely I’m sure that would work better. Cider made from fresh pressed apples vs. even unpasteurized juice is night and day.
I never tried oranges because i couldn’t find a single recipe online without some commentator saying “smells like barf”. But if you have personal experience i believe you!
Yup, never had the barf smell issue either over 3 batches in the same amount of years, maybe wouldn’t want to drink the first pour/siphon but it wouldn’t be unbearable. My first batch I just left in the bottle and did a single pour and felt like it was done in a few weeks. The lemon helps, has a certain kind of sweet.
Apples and grapes are easier so thats the current route, but have had vinegary results, along side some combucha I started years ago but have that figured out now. I am reading some homebrew forums now that I googled it and am seeing what they’re saying though. Gotta do it fresh I’m guessing or avoid letting the OJ oxidize/degrade/rot(?) too much, straight form the blender to the sugar mix and have that boiling water ready.
I think I posted a picture a few years back where one of my bottles exploded and coated the ceiling in juice and tannin. Air locks!
mmmmm yummy pruno
It’s gotta taste pretty bitter after the fermentation tho right?
How could you make it taste good without killing the probiotics? Add honey?
Every time I have fermented with citrus (never alone), it always turns out smelling wonky and tasting absolutely terrible. I gave up and mix it in after fermenting and before pasturizing.