| 摘要 |
The present invention relates to a method for preparing from concentrate citrus peel juice to reduce non-enzymatic browning. More specifically, the invention relates to adding L-cysteine to the peel juice prior to evaporation and/or pasteurization during processing in order to remove bitterants and thereby retard the aggregate of polyphenolic components. By retarding the accumulation of polyphenolics, the invention inhibits the browning of peel juice. |
