| 摘要 |
PCT No. PCT/DK93/00030 Sec. 371 Date Jul. 8, 1994 Sec. 102(e) Date Jul. 8, 1994 PCT Filed Jan. 28, 1993 PCT Pub. No. WO93/15616 PCT Pub. Date Aug. 19, 1993In the method for treatment of potato fruit water the potato fruit water is subjected to a heat treatment to at least 125 DEG C. for at least 3 minutes, whereafter the heat treated potato fruit water is cooled to a temperature, at which enzymes are relatively stable, then enzymatically treated with a proteinase, and finally concentrated to microbial stability. Hereby a method for treatment of potato fruit water, which will enable a commercially sound utilization of potato fruit water, is provided. |
