Production method of flavor reduction method and carrot pulp of carrot pulp

摘要

[problem] flavor reduction method of carrot pulp, and provide a manufacturing method of the carrot pulp. And washed with water A carrot, denuded, and Tsunokiri, and 2 cm square. In a water bath temperature of 75 , the center temperature of Tsunokiri carrot to branch to reach 75 . Crushed the branch was Tsunokiri carrot in a food cutter, then, it is miniaturized, and solid-liquid separation, get the carrot fines. The resulting carrot, which is miniaturized, the value of cumulative 50% particle size (D50) is less than 600 .mu.m, and, squeezing the value of carrot pulp (carrot less than 1100 m in the 90% cumulative particle diameter (D90) lees).FIELD 1