| 摘要 |
Process for the preparation of a vegetable juice or purée in which at least one fresh vegetable is homogenized in the presence of water, where appropriate under an inert atmosphere, so as to release the flavour precursors and part of the endogenous enzymes, the homogenate is incubated at a temperature of between 0.degree.C and 70.degree.C for 5 min to 24 h, it is processed, where appropriate, into juice or purée, and then it is pasteurized. Cooked juice or purée derived from unblanched vegetables, capable of being obtained by the process, having an enhanced raw flavour, and a natural colour which is better preserved than that of the same cooked juice or purée derived from blanched vegetables. Use of a juice or purée, or of a dry extract of juice or purée according to the invention in the preparation of a food product. |
