| 摘要 |
PCT No. PCT/US83/01192 Sec. 371 Date Aug. 3, 1983 Sec. 102(e) Date Aug. 3, 1983 PCT Filed Aug. 3, 1983 PCT Pub. No. WO84/00561 PCT Pub. Date Feb. 16, 1984.The sugar content of citrus press liquor is enhanced by separating citrus solids, extracting fructose, glucose, and sucrose from the solids, and recombining the aqueous extract to increase the sugar content thereof. By inversion of the sucrose present in the sugar-enhanced press liquor, a high fructose syrup can be readily obtained which is indistinguishable from high fructose corn syrup. When separation is effected by centrifugation, a biocidally active colloidal phase is formed from which citrus terpenes and limonene can be extracted, resulting in a press liquor suitable for fermentation. The solid residue remaining after extraction can also be recycled with the remaining press cake.
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