FIELD: technology of juice production. SUBSTANCE: raw material is aged in water containing a substance of general formula, where [R1-(CH2)m-NHn-R3-n]-X, is R1 jasmonamine; m = 2-4; n = 1-3; R is alkyl; X is acid residue of inorganic acid. The substance is dissolved in water in amount of 5•10-1-1•104 mg/t. Ageing is carried out for 2-5 h. Then substance is partially or completely frozen and partially defrosted, and juicing is conducted. EFFECT: increased juice stability to microbial spoilage.
| Title | Year | Author | Number |
|---|---|---|---|
| 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 |
|
RU2167575C2 |
| METHOD OF PREPARING JUICE FROM VEGETABLE RAW MATERIAL | 1999 |
|
RU2167576C2 |
| METHOD OF PREPARING JUICE FROM VEGETABLE RAW MATERIAL | 1999 |
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RU2166877C2 |
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RU2165192C1 |
| METHOD FOR PRODUCING JUICE FROM VEGETABLE RAW MATERIALS | 1999 |
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RU2165176C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
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RU2155516C1 |
| METHOD OF PREPARING JUICE FROM VEGETABLE RAW MATERIAL | 1999 |
|
RU2166876C2 |
| METHOD FOR PRODUCING JUICE FROM VEGETABLE RAW MATERIALS | 1999 |
|
RU2165175C1 |
