| 摘要 |
A method for optimising the viscosity of edible juices and purees, of the type comprising the steps of: sorting ( 1 ) the product; triturating ( 2 ) the product; heating ( 3 ) the triturated product; refining ( 4, 5 ) in one or more stages, obtaining a juice or puree ( 9 ), waste ( 6 ) and fibres ( 8 ), is characterised in that it comprises at least one of the following steps: recirculating ( 12 ) a part of the refined juice or puree to enter the triturating step or to enter the heating step; recirculating a part of the fibres ( 9 ) to enter the triturating step; stationing ( 16 ) the heated product, before the step of refining. |
