| 摘要 |
A process for enhancing the consistency of a macerated fruit or vegetable product which comprises a) macerating the fruit or vegetable material, b) treating the fruit or vegetable material before, during or after maceration with calcium chloride, and c) heating the macerated fruit or vegetable material treated with the calcium chloride to inactivate the pectin and other carbohydrate polymer degrading enzymes present in the macerated material. |
