| 摘要 |
In 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. |
