| 摘要 |
Vegetables, fruits or spices are subjected to enzymatic maceration with a pectinolytic enzyme complex, pref. obtd. from tomatoes, in the presence of NaCl, opt. in combination with enzyme-activating electrolytes, e.g. disodium salt of EDTA. Plant cells are not destroyed, because the enzymes attack the intercellular material. The products show no tendency to sedimentation; they can be consumed in various forms, e.g. as drinks. |
