Prodn. of apple or pear puree by inhibiting polygalacturonase activity of crushed fruit

摘要

A puree of apples or pears is prepd. by (a) placing the crushed fruit in conditions such as to inhibit the polygalacturonase activity and to give an inhibited pulp, and (b) contacting the inhibited pulp with a pectinesterase at 10-60 deg C for 0.25-12 hr. Pref. the polygalacturonase activity is inhibited at at least 80 (90-95) deg C for at least 2 (3-4) mins. The inhibited pulp is contacted with pectinesterase at pH 3-4.5, with addn. of 0-50 wt.% of fruit juice or nectar, and opt. of 0.5-2 g of a Ca salt, w.r.t. kg of pulp, before or after contact with a pectinesterase.