| 摘要 |
An active fruit powder is produced from fruits which include components resistant to digestion. The process includes macerating the fruit to yield a pomace slurry adding water to the process if necessary and adding enzymes to the slurry in an amount sufficient to provide the molecular breakdown of the cranberry. Examples of suitable enzymes include pectin esterase (pectinase), depolymerase, cellulase, hemicellulase, manannase, galactosidase, xylanase and glucanase. The slurry is preferably heated and agitated. |
