The invention discloses natural low-
sugar red
fruit juice and a
processing technology of the natural low-
sugar red
fruit juice. The
processing technology comprises the following steps of
processing thoroughly cleaned raspberry fruits with hot water of 90-95 DEG C for 5-10s, and draining the processed raspberry fruits for standby application; pulping persimmons through a pulsating
pressure difference device so as to obtain a persimmon
pectin concentrated solution for standby application; mixing the raspberry fruits which are processed with hot water, the persimmon
pectin concentrated solution and water so as to obtain a mixture, and
mashing the mixture so as to obtain elementary red
fruit juice; performing processing treatment on the elementary red fruit juice with a
colloid mill, performing screening, and performing processing treatment with a high-pressure homogenizing
machine so as to obtain second-class red fruit juice; and performing
irradiation and sterilization on the second-class red fruit juice with
electron beams, and performing deaeration, filing and cooling so as to obtain finished products of the natural low-
sugar red fruit juice. The natural low-sugar red fruit juice prepared by the technology disclosed by the invention is low-sugar fruit juice which does not contain a
food additive, is outstanding in the fruity
flavor of raspberries, is mellow in mouth feel and appropriate in sour and sweet degrees, presents red homogeneous
emulsion in appearance, and does not have suspension and layering phenomena.