Completely liquefied vegetable products - obtd by treating vegetable material with cellulases

摘要

The process comprises finely grinding the fruit or vegetable material to be liquefied, then treating it with a cellulase having little or no pectolytic activity. Suitable enzymes are those produced by Trichoderma or Aspergillus fungi, and incubation takes place at 50-60 degrees C and pH 3.5-4.5 for 1-3 hrs.