FIELD: food industry, particularly, juice production. SUBSTANCE: raw material is held in water containing lipid-containing extract of biomass of microorganisms Pythium insidiosum, then partially or fully frozen and partially defrosted, and after it, juicing is carried out. EFFECT: increased juice stability to microbial spoilage. 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING JUICE FROM VEGETABLE RAW MATERIALS | 1999 |
|
RU2165176C1 |
| 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 |
| METHOD OF PREPARING JUICE FROM VEGETABLE RAW MATERIAL | 1999 |
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| METHOD FOR OBTAINING JUICE OUT OF PLANT RAW MATERIAL | 2002 |
|
RU2218839C1 |
| METHOD OF EXTRACTING JUICE FROM VEGETABLE MATERIAL | 2002 |
|
RU2211643C1 |
