FIELD: food industry. SUBSTANCE: fruit-berry extracts are mixed with leaf vegetable raw material. The resulting mixture is subjected to extraction, the extract is separated and concentrated to give the desired product. EFFECT: more efficient preparation process. 5 cl
| Title | Year | Author | Number |
|---|---|---|---|
| LINE FOR PRODUCTION OF RED FOOD COLOR FROM FRUIT-AND-BERRY RESIDUES | 1993 |
|
RU2057153C1 |
| PRODUCTION LINE FOR THE GRAPE JUICE | 1994 |
|
RU2048513C1 |
| METHOD OF DYE PREPARING FROM THE ONION PEEL | 1993 |
|
RU2041899C1 |
| EXTRACTOR FOR PROCESSING FRUIT-AND-BERRY POMACE | 1993 |
|
RU2035884C1 |
| PLANT FOR MICROWAVE EXTRACTION OF FRUIT AND BERRY MARC WITH NONPOLAR EXTRACTING AGENTS | 1994 |
|
RU2083653C1 |
| METHOD FOR PRODUCING FOOD DYE OF VEGETABLE RAW MATERIALS | 1992 |
|
RU2018511C1 |
| APPARATUS FOR SEPARATING PECTIN FROM FRUIT RESIDUES | 1993 |
|
RU2063148C1 |
| METHOD OF PROCESSING DOG ROSE BERRIES AND LINE FOR ITS REALIZATION | 1993 |
|
RU2045917C1 |
| METHOD OF PREPARING PECTIN FROM FRUIT-BERRY RESIDUE | 1995 |
|
RU2088113C1 |
| METHOD OF PREPARING ANTHOCYANIN DYE FROM VEGETABLE RAW MATERIAL | 1994 |
|
RU2077543C1 |
