FIELD: food industry. SUBSTANCE: method involves blanching the beet and its grinding. Juice is separated and heated for sterilization and deodorization by supercritical carbon dioxide, cooled up to temperature of fermentation. Sour is inoculated and fermented up to 4.0 pH. EFFECT: improved taste.
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Authors
Dates
1997-08-10—Published
1995-09-19—Filed