Asparagus juice
1991
Saipin Maneepun | Warunee Varanyanond | Montatip Yunchalad (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Objective of this study was to utilize undergrade and unutilized asparagus from fresh consumption. The unutilized asparagus were blanched in boiling water for 10 minutes and grined with hot water at 80-90 deg C. The ratio of asparagus and water was 1:1/2. The juice was filtered and 8 % sugar, 0.1 % salt were added, boited and packed in 300*407 can. The canned asparagus juice were sterilized at 115 deg C for 25 mins. The acceptability of the juice was tasted. Preparation of clear asparagus juice were strdied by using separator for separation of the pulp, heating, freezing and addition of pectinase enzyme. The clear asparagus juice was less flavour after pulp separation. The separation of pulp by addition of pectinase at room temperature was more effective than the temperature of 5-10 deg C. The color and flavour of the juice at 10 deg C is more acceptable than room temperature.
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Эту запись предоставил Kasetsart University