FIELD: technology of producing beverage on base of citrus juice. SUBSTANCE: method of preparing cloudy beverage includes extraction of citrus fruits with nonpolar liquified gas for removal of bitter substances from flavedo, and their treatment with preparation from biomass of Mortierella minutissima micromycete according to preset technology, and aged, and then crushed and mixed with sugar syrup. EFFECT: increased productivity and stability of beverage to stratification excluding opalescence.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING CLOUDY BEVERAGE | 2002 |
|
RU2204295C1 |
| METHOD OF PREPARING CLOUDY BEVERAGE | 2002 |
|
RU2204296C1 |
| METHOD OF PREPARING CLOUDY BEVERAGE | 2002 |
|
RU2204297C1 |
| METHOD OF PREPARING CLOUDY BEVERAGE | 2002 |
|
RU2204298C1 |
| METHOD OF PREPARING CLOUDY BEVERAGE | 2002 |
|
RU2203589C1 |
| METHOD OF PREPARING CLOUDY BEVERAGE | 2002 |
|
RU2204300C1 |
| METHOD FOR PRODUCING CITRUS FRUITS BASE FOR CLOUDY BEVERAGES | 2002 |
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RU2208996C1 |
| METHOD FOR PRODUCING CITRUS FRUITS BASE FOR CLOUDY BEVERAGES | 2002 |
|
RU2208991C1 |
| METHOD FOR PRODUCING CITRUS FRUITS BASE FOR CLOUDY BEVERAGES | 2002 |
|
RU2208992C1 |
| METHOD FOR PRODUCING CITRUS FRUITS BASE FOR CLOUDY BEVERAGES | 2002 |
|
RU2208994C1 |
