FIELD: technology of juice production. SUBSTANCE: vegetable raw material is aged in water containing a substance of general formula [NHn-R4-n], where R1 is acid residue of arachidonic acid; n = 0-3; R is alkyl. The substance is dissolved in water in amount of 5•10-1-1•104 mg/t. Ageing is carried out for 2-5 h. After it, vegetable raw material is partially or fully frozen and partially defrosted, and juice is expressed. EFFECT: increased stability of juice to microbial spoilage. 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING JUICE FROM VEGETABLE RAW MATERIAL | 1999 |
|
RU2166877C2 |
| METHOD OF PREPARING JUICE FROM VEGETABLE RAW MATERIAL | 1999 |
|
RU2167575C2 |
| METHOD OF PREPARING JUICE FROM VEGETABLE RAW MATERIAL | 1999 |
|
RU2183415C2 |
| METHOD OF PREPARING JUICE FROM VEGETABLE RAW MATERIAL | 1999 |
|
RU2167574C2 |
| METHOD OF PREPARING JUICE FROM VEGETABLE RAW MATERIAL | 1999 |
|
RU2183416C2 |
| METHOD FOR PRODUCING JUICE FROM VEGETABLE RAW MATERIALS | 1999 |
|
RU2165176C1 |
| METHOD OF PREPARING JUICE FROM VEGETABLE RAW MATERIAL | 1999 |
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RU2166876C2 |
| METHOD FOR PRODUCING JUICE FROM VEGETABLE RAW MATERIALS | 1999 |
|
RU2165175C1 |
| METHOD OF PRODUCTION OF JUICE FROM PLANT RAW | 1999 |
|
RU2165196C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2155516C1 |
