| 摘要 |
Tomatoes and other fruits may be prepared with a view to preventing the destruction of viscosity-inducing components by means of a process which comprises passing the fruit, cut into slices, through an extractor countercurrentwise with respect to an aqueous liquid, the liquid being at a temperature of at least 65 degree C; recovering a liquid phase from the lower end of the countercurrentwise extractor and a solid phase from the upper end of the extractor; recovering the taste and/or flavour (aroma) components from (of) the liquid phase; recovering the taste and/or flavour (aroma) components from (of) the liquid phase; subjecting the solid phase to a finishing process in order to remove skins and/or pips therefrom; and dehydrating (drying) the finished solid phase in order to increase its viscosity. |
