Fruit pulp refers to the juice containing and unfermented pulp products made by beating the edible part of fruit or fruit, or the products obtained by adding the same amount of natural water lost in the process of concentration to the concentrated fruit pulp, such as banana pulp, mango pulp, etc.
Fruit pulp can be divided into the following two categories according to different concentrations:
(1) Raw fruit pulp: refers to that the fruit or the edible part of the fruit is processed into unfermented but fermentable pulp by beating technology, which has the color, flavor and soluble solids content of the original fruit pulp.
(2) Concentrated fruit pulp: refers to the products with the characteristics of fruit pulp made by physically removing a certain proportion of natural water from the fruit pulp.
In addition, the product with the color, flavor and soluble solids content of the original fruit pulp can also be called fruit pulp by adding the same amount of water as the natural water lost during the concentration of the fruit pulp into the concentrated fruit pulp.