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