Processing berries of sea buckthorn - by treating with chopped, acidic fruit, which produces enzymatic break down of fatty acids and oxidn. prods. in juice or pulp

摘要

In processing the berries of the sea buckthorn shrub (Hippophae rhamnoides), the fatty acids, and mono- di- and tri-glycerides contd. in the berries are broken down enzymatically by the addn. of other raw, chopped and un-heat-treated fruits or fruit juices. The process is carried out under sterile conditions and in the absence of air. The process is completed at a pH value below 7, and pref. pH value of 3, after a period which depends on the storage temp. and the acidity of the fruit, but which is not less than twenty-four hours. The raw fruit or fruit juice, which may contain preservatives, is added to the sea buckthorn berries in a ratio of three to ten percent. USE/ADVANTAGE - For processing fruit and vegetables, partic. in the processing of berries, and esp. of the berries of the sea buckthorn.