FIELD: food-processing industry, in particular, production of canned beverage.
SUBSTANCE: method involves mixing tomato juice, sugar, salt, and ethereal oil of dill and simultaneously adding beet pectin in an amount of 0.9 wt%.
EFFECT: stabilized consistency of desired product and reduced consumption of power for producing of said beverage.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF CANNED BEVERAGE "TOMATO" | 2004 |
|
RU2276565C2 |
| METHOD FOR PRODUCING OF CANNED BEVERAGE "SPECIFIC" | 2004 |
|
RU2276564C2 |
| METHOD FOR PRODUCING OF CANNED BEVERAGE "CUCUMBER" | 2004 |
|
RU2275153C2 |
| METHOD FOR PRODUCING OF CANNED BEVERAGE "YOUTH" | 2004 |
|
RU2275154C2 |
| METHOD FOR PRODUCING OF CANNED JUICE "HEALTH" FROM FERMENTED CABBAGE | 2004 |
|
RU2276566C2 |
| METHOD FOR PRODUCING OF CANNED JUICE FROM FRESH CABBAGE | 2004 |
|
RU2259796C1 |
| METHOD FOR PRODUCING OF CANNED CARROT-CRANBERRY JUICE | 2004 |
|
RU2276556C2 |
| METHOD FOR PRODUCING OF CANNED CARROT-GRAPE JUICE | 2004 |
|
RU2276557C2 |
| METHOD FOR PRODUCING OF CANNED CARROT JUICE | 2004 |
|
RU2276558C2 |
| METHOD FOR PRODUCING OF CANNED CARROT-APPLE JUICE | 2004 |
|
RU2276562C2 |
