БРИДЖВАНИ Кхусхал (US),ХАВЛИК Стивен И. (US),ДЖОРДАН Рэйчел Л. (US),ШУТТЕ Джон (US),ШИН Джин-И (US),СОНГ Брайэн (US)
申请号：
RU2018110336
公开号：
RU2018110336A
申请日:
2016.08.26
申请国别(地区):
RU
年份:
2019
代理人:
摘要：
A method for enzymatically treating pomace involves subjecting pomace to at least one enzyme in an amount between 0.15-1.0 wt % of the pomace. The pomace-enzyme mixture is heated to 25-57° C. for 10-60 minutes before the at least one enzyme is deactivated to form the enzymatically-treated pomace. Thereafter, the enzymatically-treated pomace may be added to food and beverage products.
