METHOD AND DEVICE FOR THE BIOTECHOLOGICAL REDUCTION OF SUGARS IN FRUIT EDUCTS FOR THE PURPOSE OF OBTAINING REDUCED-SUGAR FRUIT PRODUCTS

摘要

The invention relates to a method and to a device for the biotechnological reduction of sugars in fruit educts for the purpose of obtaining reduced-sugar fruit products, which method is characterized by enzymatic and/or fermentative reaction processes. The method is characterized by a control process by means of which the pH value in the reduced-sugar fruit product is controlled to a predefined higher value as compared with the pH value in the fruit educt such that, during reduction of the sugars by at least 30 wt% to less than 40 wt%, the pH is increased between 0.6 and 1.0 pH units; or that, during reduction of the sugars by at least 40 wt% to less than 50 wt%, the pH value is increased between 0.7 and 1.1 pH units; or that, during reduction of the sugars by at least 50 wt% to less than 65 wt%, the pH value is increased between 0.8 and 1.2 pH units; or that, during reduction of the sugars by at least 65 wt% to less than 80 wt%, the pH value is increased between 0.9 and 1.3 pH units; or that, during reduction of the sugars by at least 80 wt%, the pH value is increased between 1.0 and 1.3 pH units; wherein the aforementioned pH values can also respectively turn out to be 0.1 or up to 0.2 pH units higher or lower; and/or wherein, in the case of sugar alcohols formed by fermentation having a proportion by weight of up to 3 wt%, the elevation in pH with the simultaneous reduction of sugars can turn out to be up to 0.3 pH units lower as compared with a purely enzymatic process, wherein the two values preferably correlate with one another, in particular linearly. By means of the invention, in particular reduced-sugar fruit products such as fruit purees or fruit preparations or fruit powder or smoothies or fruit or vegetable juice (no matter whether bottled undiluted as direct juice or re-diluted as fruit juice from fruit juice concentrate) or comparable fruit beverages that can be characterized as alcohol free can be obtained.