| 摘要 |
Fruit juice contg. (in wt.)75-90% water, 5-25% glucides, at least 0.05% nitrogenous material, and at least 0.1% minerals, is improved by including 0.01-0.05% lipids. Also claimed is the prepn. of the fruit juice by cooling the fruits to below -10 (esp. -50) deg.C, until they are frozen through; grinding without solvent to a particle size of 100-1000 microns which at ambient temp. is transformed into a suspension; and sepg. the juice from the suspended particles. The fruit juices pref. contain 0.01-2.00% polyphenols and 0.001-0.060% procyanidols and catechins, and may be atomised to form a powder if desired. |
