| 摘要 |
PURPOSE:To preserve active protease for a long period of time by blending a active protease-containing (sub)tropical fruit made into a suspension state with purified saccharide and yeast. CONSTITUTION:A cleaned, dried active protease-containing (sub)tropical fruit such as papaya, kiwi fruit or melon is finely cut into a suspension, which is mixed with purified saccharide and purely cultured yeast SK-T3 (Saccharomyces bailii) or SK-T2 (Debaryomyces globosus), fermented, an active protease is extracted from the fruit, filtered, fermentation is continued, dextrose equivalent is made 60-65 deg. (amount of saccharide of saturated solution is 600-65%) and the active protease is stably preserved. |
