| 摘要 |
PURPOSE:To obtain a food composition containing characteristic flavor component of apple, pectin and cellulose and having excellent preservability, by drying the residue left after the squeezing of apple. CONSTITUTION:The residue containing the pulp, skin, core and pip and left after the squeezing of apple fruit is dried by conventional drum drier method, freeze-drying method, etc., to obtain the objective powdery food composition. |
