FIELD: food industry. SUBSTANCE: during preparation raw material is impregnated by miscella produced by extraction of biomass of microorganisms Mortierella alpina by means of nonpolar liquefied gas with total content of arachidonic and eicosapentaenoic acid in the amount of 0.5-104 mg/t under pressure higher atmospheric one for 2-5 h. Then pressure is relieved up to atmospheric with speed providing fruits freezing. EFFECT: increased stability of juice to microbial spoilage.
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| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
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