| 摘要 |
The invention relates to a method making it possible to prepare purees and cocktails of fruit and vegetable nectars with a minimum nutrient loss in terms of quantity and quality. The method uses a system of blanching applied to the gratings of fruit and vegetables, in suitable mixtures. This makes it possible: - to obtain, simultaneously, on the one hand, optimum enzymatic maceration conditions, using pectinases and various natural enzymes from the raw materials themselves and, on the other hand, efficient food balancing of the nutrients in the final product, - to prevent the phenomena of the development of microorganisms without adding chemical products. Sterilisation takes place by countercurrent mixing of superheated water with the basic mixture in order to obtain, simultaneously, elimination of the microorganisms, destruction of the enzymes and the necessary water addition to the composition of the nectar or of the puree. <IMAGE> |
