FIELD: technology of juice production. SUBSTANCE: method involves holding of vegetable raw material in water containing lipid-containing extract of biomass of microorganisms Mortierella bainieri in amount of 0.5-104 mg/t in terms of total content of aracidonic and eicosapentaenoic acids, and aged for 3-8 h. Vegetable raw material is partially or fully frozen and partially defrosted and after it, juice is squeezed. EFFECT: increased stability of juice to microbial spoilage.
| Title | Year | Author | Number |
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