| 摘要 |
Palatable and edible food products are prepared from a fruit precursor comprising substantially non-edible and substantially non-palatable portions of fruits by comminuting the precursor and digesting the comminuted precursor by combining an edible, water-soluble digesting agent with the comminuted precursor. The digesting agent serves to adjust the pH of the precursor to a value at which the precursor cells rupture and enzymes in the precursor are active. Thereafter, the digested precursor is neutralized by changing the pH of the digested precursor with an edible, water-soluble neutralizing agent to about the value of the pH of the comminuted precursor prior to digestion. Fruits for which this process can be used include citrus fruits, pineapple, banana, papaya, mango, and combinations thereof.
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