FIELD: canned food industry, in particular, production of carrot-grape juice.
SUBSTANCE: method involves preparing, grinding, blanching and rubbing carrot; mixing resulting mass with grape juice, sugar syrup, ascorbic acid and beet pectin in an amount of about 1.1 wt%; providing homogenizing; packaging; pressurizing and sterilizing procedures.
EFFECT: stabilized consistency of desired product and reduced consumption of power.
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|
RU2276556C2 |
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