Papaya juice product and process

Details Papaya juice product and process Papaya juice product and process

1976-11-15

1978-05-16

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Processes

Separating a starting material into plural different...

426488, 426599, 426615, A23L 204

Patent

active

040899853

ABSTRACT:
An improved papaya juice product is obtained by use of a process in which fresh papaya meat with any of a variety of combinations of water, sugar, honey, salt, citric acid, lemon juice, and ascorbic acid are placed in a high speed blender, covered, homogenized for at least ten minutes at about 195.degree. F (91.degree. C), for at least three minutes for a thorough pasteurization simultaneously with homogenization. Following blending, the material is placed in containers to be held at room temperature, under chilled refrigeration, or frozen.

REFERENCES:
patent: 2178593 (1939-11-01), Matoush
patent: 2650165 (1953-08-01), Wahl
patent: 2680688 (1954-06-01), Moulton
patent: 2858221 (1958-10-01), Laurie
patent: 2935407 (1960-05-01), Haman
patent: 3366488 (1968-01-01), Wagner et al.
Brooks, K., The Forget-About-Meat Cookbook, Rodale Press, Inc., Emmaus, Pa., Apr. 1974.

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