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REDUCTION OF NON-ENZYMATIC BROWNING IN CITRUS PEEL JUICE
REDUCTION OF NON-ENZYMATIC BROWNING IN CITRUS PEEL JUICE
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机译:减少柑桔皮汁中非酶促色素沉着
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摘要
The present invention relates to a method for preparing from concentrate citrus peel juice to reduce non-enzymatic browning. More specifically, the invention relates to adding L-cysteine to the peel juice prior to evaporation and/or pasteurization during processing in order to remove bitterants and thereby retard the aggregate of polyphenolic components. By retarding the accumulation of polyphenolics, the invention inhibits the browning of peel juice.
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