FIELD: technology of juice production. SUBSTANCE: for increasing stability of juice to microbial spoilage, raw material is aged in saturated water containing mixture of lower alkyl ether of eicosapentainoic acid and chitosan, partially or completely frosted and partially defrosted, and then juicing is conducted. EFFECT: increased stability of juice to microbial spoilage. 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING JUICE | 1999 |
|
RU2165188C1 |
| METHOD OF JUICE PRODUCTION | 1999 |
|
RU2164768C1 |
| METHOD FOR PRODUCING JUICE | 1999 |
|
RU2165189C1 |
| METHOD OF JUICE PRODUCTION | 1999 |
|
RU2167573C2 |
| JUICE PRODUCTION PROCESS | 1999 |
|
RU2171608C2 |
| METHOD FOR PRODUCING JUICE FROM VEGETABLE RAW MATERIALS | 1999 |
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| METHOD OF EXTRACTING JUICE FROM VEGETABLE MATERIAL | 2002 |
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RU2211643C1 |
| METHOD OF EXTRACTING JUICE FROM VEGETABLE MATERIAL | 2002 |
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RU2211644C1 |
| METHOD FOR PRODUCING JUICE FROM VEGETABLE RAW MATERIALS | 1999 |
|
RU2165176C1 |
| METHOD OF EXTRACTING JUICE FROM VEGETABLE MATERIAL | 2002 |
|
RU2211642C1 |
