| 摘要 |
<p>Juice is prepd. by (a) heating raw tomatoes (I) at natural pH to inactivate enzymes present (is approx. 200 degrees F) using e.g., steam or IR lamp; pref. (I) are simultaneously macerated under heating; (b) mixing product with non-toxic acid (e.g., HCl) to pH =3.5 (pref. 2.5-3) at pref. 185-212 degrees F; (c) extracting juice from resulting mixture; acidified juice is neutralised to natural pH, either before or after extraction process, using non-toxic alkaline material. Tomato juice of high consistency is produced.</p> |
