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 then they are processed with preparation from biomass of Mortierella alpina micromycete according to preset technology, and aged for 2-5 h. Then mixture is crushed and mixed with sugar syrup. EFFECT: increased productivity and stability of beverage to stratification excluding opalescence. 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING CLOUDY BEVERAGE | 2002 |
|
RU2204303C1 |
| METHOD OF PREPARING CLOUDY BEVERAGE | 2002 |
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RU2204305C1 |
| METHOD OF PREPARING CLOUDY BEVERAGE | 2002 |
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RU2204306C1 |
| METHOD OF PREPARING CYTRUS FRUIT FOR SQUEEZING OUT OF JUICE | 2002 |
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| METHOD FOR PREPARING OF CITRUS FRUITS BEFORE JUICE EXTRACTION | 2002 |
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| METHOD OF PREPARING CLOUDY BEVERAGE | 2002 |
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| METHOD OF PREPARING CLOUDY BEVERAGE | 2002 |
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| METHOD OF PREPARING CLOUDY BEVERAGE | 2002 |
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| METHOD OF PREPARING CLOUDY BEVERAGE | 2002 |
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| METHOD OF PREPARING CLOUDY BEVERAGE | 2002 |
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RU2203589C1 |
