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公开(公告)号:US20050084601A1
公开(公告)日:2005-04-21
申请号:US10500137
申请日:2003-01-09
申请人: Keiko Kashihara , Yoshiyuki Fujishima , Noriki Nio , Reina Sano
发明人: Keiko Kashihara , Yoshiyuki Fujishima , Noriki Nio , Reina Sano
摘要: A method for producing pumpkin that does not lose its shape, which comprises immersing a cut of pumpkin in an aqueous solution that containing divalent cationic salt and pectinesterase, wherein the aqueous solution is at a temperature lower than the optimum temperature for the reaction of pectinesterase (5° C. to 30° C., preferably 7° C. to 25° C., and more preferably 10° C. to 20° C.).
摘要翻译: 一种不会失去其形状的南瓜生产方法,其包括将南瓜切片浸入含有二价阳离子盐和果胶灭酶酶的水溶液中,其中水溶液的温度低于果胶酸酯酶的反应的最适温度( 5℃至30℃,优选7℃至25℃,更优选10℃至20℃)。