FIELD: production technology of dried preserves from fruit-and-berry raw material. SUBSTANCE: fruit-and-berry raw material is treated by mixture of arachidonic acid and chitosan taken in ratio close to 1:1 in amount of 0,5-1•104 mg/t and aged for 2-5 h. Upon completion of the preparation process, moisture is withdrawn. EFFECT: increased stability of dried preserves from fruit-and-berry raw material to microbial spoilage. 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING DRIED PRESERVES FROM FRUIT-AND-BERRY RAW MATERIAL | 1999 |
|
RU2167532C2 |
| METHOD OF PRODUCING DRIED PRESERVES FROM FRUIT-AND-BERRY RAW MATERIAL | 1999 |
|
RU2161411C1 |
| METHOD FOR PREPARING BEER AND FRUIT RAW MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165197C1 |
| METHOD FOR PREPARING BEER AND FRUIT RAW MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165199C1 |
| METHOD FOR PREPARING BEER AND FRUIT RAW MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165198C1 |
| METHOD FOR PREPARING BEER AND FRUIT RAW MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165200C1 |
| METHOD FOR PRODUCING JUICE | 1999 |
|
RU2165188C1 |
| METHOD FOR PRODUCING JUICE | 1999 |
|
RU2165189C1 |
| METHOD OF JUICE PRODUCTION | 1999 |
|
RU2164767C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167561C2 |
