FIELD: food industry. SUBSTANCE: in fractionating, the pulp/liquid ratio is (20-30): (70-80). The liquid fraction is condensed so that its dry matter content is 40-60% , and the condensed liquid fraction pulp is mixed with a 1: 1-1: 2 ratio. EFFECT: higher product quality.
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PREPARING BASE FROM CITRUS FRUIT FOR CLOUDED BEVERAGE | 2002 |
|
RU2208359C1 |
METHOD FOR PRODUCING CITRUS FRUITS BASE FOR CLOUDY BEVERAGES | 2002 |
|
RU2208990C1 |
METHOD FOR PRODUCING CITRUS FRUITS BASE FOR CLOUDY BEVERAGES | 2002 |
|
RU2208991C1 |
METHOD FOR PRODUCING CITRUS FRUITS BASE FOR CLOUDY BEVERAGES | 2002 |
|
RU2208992C1 |
METHOD FOR PRODUCING CITRUS FRUITS BASE FOR CLOUDY BEVERAGES | 2002 |
|
RU2208993C1 |
METHOD FOR PRODUCING CITRUS FRUITS BASE FOR CLOUDY BEVERAGES | 2002 |
|
RU2208994C1 |
METHOD FOR PRODUCING CITRUS FRUITS BASE FOR CLOUDY BEVERAGES | 2002 |
|
RU2208995C1 |
METHOD FOR PRODUCING CITRUS FRUITS BASE FOR CLOUDY BEVERAGES | 2002 |
|
RU2208996C1 |
METHOD FOR PRODUCING CITRUS FRUITS BASE FOR CLOUDY BEVERAGES | 2002 |
|
RU2208997C1 |
METHOD FOR PRODUCING CITRUS FRUITS BASE FOR CLOUDY BEVERAGES | 2002 |
|
RU2208998C1 |
Authors
Dates
1994-01-15—Published
1991-08-29—Filed