FIELD: technology of juice production. SUBSTANCE: before juice extraction, vegetable raw material is treated by a substance of general formula: R1-[NHn-R4-n], where R1 is acid residue of arachidonic acid; n = 0-3; R is alkyl. Then raw material is aged for 2-5 h, ground and subjected to electroplasmolysis. EFFECT: reduced possibility of juice microbial spoilage.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING VEGETABLE STOCK BEFORE JUICE EXTRACTION | 1999 |
|
RU2171610C2 |
| METHOD FOR PREPARING VEGETABLE STOCK FOR JUICE EXTRACTION | 1999 |
|
RU2174363C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167586C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167587C2 |
| METHOD OF PREPARING VEGETABLE STOCK BEFORE JUICE EXTRACTION | 1999 |
|
RU2171609C2 |
| METHOD FOR PREPARING VEGETABLE STOCK FOR JUICE EXTRACTION | 1999 |
|
RU2174362C2 |
| METHOD FOR PREPARING RAW VEGETABLE MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165226C1 |
| METHOD FOR PREPARING VEGETABLE RAW MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165227C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2163774C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167571C2 |
