| 摘要 |
1,254,950. Macerating fruit or vegetable pulp. ROHM. G.m.b.H. 20 Oct., 1969 [29 Oct., 1968], No. 51391/69. Heading A2E. A process of macerating vegetable or fruit pulp (e.g. carrots, celery, hips, tomatoes) comprises treating the pulp with an enzyme preparation (e.g. pectin glycosidase) derived from a culture of Aspergillus alleacus, Aspergillus parasiticus, Pencillium roqueforti, Pencillium stoloniferum, Rhiropus javanicus or ceratocystis paradoxa. The pulp may be prepared by washing and comminuting the vegetable or fruit. Before enzyme treatment the pulp may be acidified to a pH of 3-6 and after enzyme treatment it may be homogenised and filtered. The treatment may be carried out at temperatures up to 50‹C. |
