METHOD FOR RECOVERING POMACE
A method of recovering pomace produced during the processing of whole fruits and vegetables is described. The method includes optionally enzymatically treating a cold mash during a blanching step to form a hot mash which is finished and then pasteurized and cooled to a temperature no greater than about 2° C. Thereafter, the pasteurized and cooled product is separated into juice and pomace, which has a temperature no greater than about 13° C. and which can be packaged for use.
1 . A method for producing a stable pomace product comprising:
milling a fruit product to create a cold mash;
optionally enzymatically treating the cold mash while blanching to form a hot mash;
pasteurizing the hot mash;
cooling the pasteurized hot mash to a temperature no greater than 5° C.;
thereafter, separating pomace from juice;
wherein the pomace has a temperature no greater than about 13° C., a moisture content from about 75% to about 85%,
2 . The method of claim 1 , wherein the pasteurizing includes heating the hot mash to a temperature of at least 90° C. for a period of time ranging from about 3 to about 200 seconds
3 . The method of claim 1 further comprising conveying the pomace to a sterile environment for packaging.