Process of preparing fruit/vegetable juice and protein emulsion

Details Process of preparing fruit/vegetable juice and protein emulsion Process of preparing fruit/vegetable juice and protein emulsion

1996-10-04

1998-04-14

Paden, Carolyn

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426599, A23L 202

Patent

active

057388873

ABSTRACT:
This invention relates to a process for preparing juice or protein emulsion from vegetable and/or its fruit by using a multi-enzyme system to hydrolyze the material. The multi-enzyme system comprises proteases, amylases, pectases, cellulases, hemicellulases and lysozyme, and may further comprise a supplementary enzyme. According to the invention, an ultrasonication may also be employed during the sterilization.

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Bezzubov et al., 70(06):E0293 FSTA, Ultrasound and its Application in the Food Industry, 1968, abstract only.
Avakyan, B.P., 74(03): H0365 FSTA, Inhibition of secondary growth of microorganisms in wine treated simultaneously with UV rays and ultrasound, Biologicheskii Zhurnal Armenii, (1972) 25 (3) 36-39, abstract only.

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