发明名称 |
High temperature enzymatic vegetable processing |
摘要 |
This invention relates to a method of producing a vegetable product, comprising the steps of: a) crushing, chopping or slicing a vegetable into pieces of 1 to 30 mm; b) before of after step a) blanching the vegetable pieces at a temperature of 60° C. to 90° C.; c) holding the blanched vegetable pieces in the presence of an endo-acting pectinase activity at a temperature from 60° C. to 90° C.; and d) optionally blending the macerated vegetable pieces.
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申请公布号 |
US2007054010(A1) |
申请公布日期 |
2007.03.08 |
申请号 |
US20040575702 |
申请日期 |
2004.08.11 |
申请人 |
NOVOZYMES A/S |
发明人 |
KALUM LISBETH;LANGE NIELS E.K. |
分类号 |
A23L2/02;A23B4/00;A23B7/155;A23L1/212 |
主分类号 |
A23L2/02 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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