PREVENTION METHOD OF BROWNING OF FRUIT FLESH JUICE

摘要

PURPOSE:To prevent continuously browning of fruit flesh juice, by treating raw flesh juice of fruit except citrus fruits with hydroxycinnamic acid ester hydrolase. CONSTITUTION:Ground fruit (preferably apple, etc.) except citrus fruits is pressed and squeezed or passed through a strainer to give fruit flesh juice, which is treated with 0.005-0.05wt% hydroxycinnamic acid ester hydrolase (e.g., Aspergillus yaponicus ATCC20236, etc.) at 10-55 deg.C. The juice is preferably heat-treated to deactivate the enzyme, so that browning of flesh juice is prevented.