FIELD: technology of juice production. SUBSTANCE: before juice extraction, vegetable raw material is treated by lower alkyl ester of arachidonic acid in the amount of 0.5-1·104 mg/t and aged for 3-8 h. Treated vegetable raw material is ground and subjected to electroplasmolysis. EFFECT: reduced possibility of microbial spoilage of juice.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2163775C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2168305C2 |
| METHOD FOR PREPARING VEGETABLE RAW MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165227C1 |
| METHOD FOR PREPARING RAW VEGETABLE MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165226C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2168307C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167561C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167590C2 |
| METHOD OF PREPARING VEGETABLE STOCK BEFORE JUICE EXTRACTION | 1999 |
|
RU2171610C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167588C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167589C2 |
