| 摘要 |
Preparation of a vegetable juice or puree involves (a) homogenising a vegetable material in presence of water and optionally in an inert atmosphere, to liberate precursors of the aromas, and part of the endogenous enzymes, (b) incubating the homogenate at 0-7 deg.C for 5 minutes to 24 hours, (c) if necessary converting to a juice or puree and (d) pasteurising. |
