| 摘要 |
A process for enhancing the consistency of a macerated fruit or vegetable product by macerating a fruit or vegetable material to almost completely disrupt cellular material therein; adding calcium chloride to the fruit or vegetable material in an amount sufficient to increase consistency after subsequent heat treatment of the material; and heat treating the calcium chloride containing fruit or vegetable material for a sufficient time and at a sufficient temperature to inactivate pectin or other carbohydrate polymer degrading enzymes therein to form a macerated fruit or vegetable product with enhanced consistency. For optimum results, the calcium chloride is added to the macerated material within 1 minute after maceration and the heat treating is conducted within 1 minute after the addition of the calcium chloride.
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