| 摘要 |
Production of an enteral nutrition product from a mixture of water, fat, nitrogenous material and carbohydrates (including isomaltulose) comprises pasteurizing the mixture at at least 135degreesC for 10-30 seconds or autoclaving the mixture at at least 120degreesC for 5-15 minutes. The mixture is homogenized before or after pasteurization or autoclaving. |
