| 摘要 |
The invention relates to a method for producing products derived from persimmon, comprising at least the following steps: crushing the optionally precut persimmon and straining same until a puree or paste is obtained; subjecting the strained puree to enzymatic incubation with a mixture of additives including at least one or more enzymes having activity on pectins and hemicelluloses and optionally other additives such as acidifiers, antioxidants and water-soluble proteins; and subjecting the products to a heat preservation treatment. The resulting derivative product can optionally be subjected to other traditional steps for the treatment of fruit derivatives, such as mixing with derivatives of other fruit, reducing the particles size thereof, homogenisation, etc. In addition, the invention relates to the derivative products that can be obtained using the aforementioned method, such as, inter alia, juices, marmalades, nectars and purees. |
