FIELD: technology of juice production. SUBSTANCE: method involves impregnation by miscella of vegetable raw material designed for juice extraction. Miscella is prepared by extraction of biomass of microorganisms Mortierella bainieri with nonpolar liquefied gas with total content of aracidonic and eicosapentaenoic acids of 0.5-104 mg/t. Impregnation of vegetable raw material is carried out at pressure higher than atmospheric one during 2-5 h. Then pressure is relieved up to atmospheric with speed providing fruits freezing. EFFECT: increased stability of juice to microbial spoilage. 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2155521C1 |
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