FIELD: technology of juice production. SUBSTANCE: before juice extraction, vegetable raw material is treated by a substance of general formula: R1-(CH2)m-[NHn-R3-n]-X, where R1 is eicosapentaenamine; m = 2-4; n = 1-3; R is alkyl; X is acid residue of inorganic acid. After it, vegetable 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 RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167586C2 |
| METHOD OF PREPARING VEGETABLE STOCK BEFORE JUICE EXTRACTION | 1999 |
|
RU2171609C2 |
| METHOD OF PREPARING VEGETABLE STOCK BEFORE JUICE EXTRACTION | 1999 |
|
RU2171610C2 |
| METHOD FOR PREPARING VEGETABLE STOCK FOR JUICE EXTRACTION | 1999 |
|
RU2174362C2 |
| METHOD FOR PREPARING VEGETABLE STOCK FOR JUICE EXTRACTION | 1999 |
|
RU2174363C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167570C2 |
| METHOD OF PREPARING JUICE FROM VEGETABLE RAW MATERIAL | 1999 |
|
RU2167574C2 |
| METHOD OF PREPARING JUICE FROM VEGETABLE RAW MATERIAL | 1999 |
|
RU2183415C2 |
| METHOD OF PREPARING JUICE FROM VEGETABLE RAW MATERIAL | 1999 |
|
RU2183416C2 |
| METHOD OF PREPARING CITRUS FRUITS BEFORE JUICE EXTRACTION | 1999 |
|
RU2183417C2 |
