FIELD: technology of juice production. SUBSTANCE: method involves treatment of vegetable raw material by lipid-containing extract of biomass of microorganisms Pythium insidiosum. Extract is applied from above-critical carrier in amount of 0.5-104 mg/t in terms of total content of aracidonic and eicosapentaenoic acids, and aged for 3-8 h. Treated vegetable raw material is ground and passed through twin electrodes. EFFECT: increased stability of juice to microbial spoilage. 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2168307C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167572C2 |
| METHOD FOR PREPARING VEGETABLE RAW MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165185C1 |
| METHOD FOR PREPARING VEGETABLE RAW MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165187C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167591C2 |
| METHOD FOR PREPARING PLANT RAW MATERIAL BEFORE OBTAINING JUICE | 2002 |
|
RU2214750C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2155514C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2155515C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2155517C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2155519C1 |
