| 摘要 |
Method for extracting juice from food products, in particular for clear and/or turbid fruit and/or vegetable juices, comprising at least the phases of triturating the product without heating, extracting the product puree and extracting the juice from the puree. The method originally comprises, during the trituration phase, a phase of separating peel and/or seeds and/or other scraps from the pulp of the product, said trituration phase being substantially simultaneous with the phase of extracting the product puree. The method of the invention further comprises a phase of pasteurising the puree, subsequent to the phases of triturating and extracting the puree itself, in order to obtain enzymatic deactivation. |
