METHOD OF PRODUCING OF BLENDED JUICE Russian patent published in 2008 - IPC A23L2/02 A23N1/00 

FIELD: food-processing industry.

SUBSTANCE: invention is meant for use in food-processing industry for producing of blended juices for functional feeding. The method of producing of blended juice includes blending of the initial raw ingredients and stabilising agent. As initial raw ingredient beetroot is used. It is first ground into particles of the 6x3x1 mm size. As a stabilising agent cherry fiber is used. They are blended in the ratio of respectively: (1-3):1 up to pH = 3.5-4. Then they are blanched at the temperature of 80-82°C during 5-6 minutes, cooled down to the temperature of 36°C, enzyme preparation of pectolitic effect in the amount of 0.3 cm³/100 g of the beetroot fiber is introduced, conditioned at the temperature of 36°C during 120 minutes with stirring every 30 minutes, the juice is extracted. The invention provides maximal conservation of coloring agents of the raw ingredients and improvement of taste of the final product, increase of its nutrition value and bioavailability, decrease of waste quantity as well as widening of the variety of products.

EFFECT: provision of maximal conservation of colouring agents of the raw ingredients and improvement of taste of the final product, increase of its nutrition value and bioavailability, decrease of waste quantity as well as widening of the variety of products.

2 dwg