FIELD: food industry. SUBSTANCE: vegetable stock is first treated with substance having general formula R1-(CH2)m-[NHn-R3-n]-X, wherein R1 denotes eicosapentaenoic acid residue, m= 2-4, n=1-3, R alkyl, and X mineral acid residue, taken in amounts (0.5-1)*104 and aged for 2-5 h, after which material is crushed and passed between two paired electrodes. EFFECT: reduced risk of microbial damage of juice. 2 ex
Title | Year | Author | Number |
---|---|---|---|
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 STOCK BEFORE JUICE EXTRACTION | 1999 |
|
RU2171610C2 |
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RU2167587C2 |
METHOD OF PREPARING VEGETABLE STOCK BEFORE JUICE EXTRACTION | 1999 |
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METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
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RU2167570C2 |
METHOD OF PREPARING JUICE FROM VEGETABLE RAW MATERIAL | 1999 |
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RU2167574C2 |
METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
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RU2163775C1 |
METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
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METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
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RU2164771C1 |
Authors
Dates
2001-10-10—Published
1999-08-17—Filed