FIELD: canned food industry, in particular, production of juice from carrot.
SUBSTANCE: method involves grinding, blanching and rubbing carrot; mixing resulting mass with sugar syrup, citric acid, ascorbic acid, beet pectin in an amount of about 1 wt%; providing homogenizing; packaging; pressurizing and sterilizing procedures.
EFFECT: stabilized consistency of desired product and reduced consumption of power.
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