| Abstract |
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There is a need to develop a method for preparing mango juice that is rich in aroma and that does not cause sedimentation in a mango-juice processed product itself, or in a beverage containing same, even after long-term storage, while keeping the natural turbid appearance of mango juice. A method for producing a mango-juice processed product having reduced pulp content involves: a step of processing, with an enzyme preparation, mango juice having a turbidity of 3700 or greater after being centrifuged for 10 minutes with a centrifugal effect of 1200 |