PROCEDIMIENTO PARA LA EXTRACCION DE MATERIALES SOLUBLES DE FRUTA CITRICA ENTERA

摘要

Whole citrus fruit is sliced and the citrus pieces are extracted with a countercurrent water supply. The liq. extract is contacted with a pectinase enzyme to reduce the viscosity. The treated liq. is filtered to remove some of the insol. material and may be finally centrifuqed. During processing, the temp. of the fruit is maintained in the range 55-63 deg.C.