FIELD: food products manufacturing technique.
SUBSTANCE: method involves preparation of raw material, its crushing, juice producing and concentrating up to solids weight fraction equal to 55%. Prior to concentration 30% of the beet juice is acidified in electroactivator up to pH=4.0-4.2. Then it is mixed with the remaining part until pH=4.9-5.1 is obtained. Blanching is carried out prior to crushing.
EFFECT: natural concentrated beet juice of high quality and maximal preservation of colouring agents in it, expanding range of products manufactured.
1 tbl, 2 dwg, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF MANUFACTURING CONCENTRATED JUICE | 2007 |
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RU2337591C1 |
| METHOD OF PRODUCING OF BLENDED JUICE | 2007 |
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RU2333702C1 |
| METHOD OF PRODUCING OF BLENDED JUICE | 2007 |
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RU2333703C1 |
| METHOD FOR PRODUCTION OF CONCENTRATE OF FOOD DYE FROM BEET | 1993 |
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RU2061004C1 |
| METHOD FOR PRODUCTION OF NATURAL FOOD GRADE COLORANT FROM PLANT RAW MATERIALS AND WASTE FROM PLANT RAW MATERIAL PROCESSING, AND OBTAINED NATURAL FOOD GRADE COLORANT | 2005 |
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| METHOD FOR PRODUCTION OF ANTHOCYAN FOOD-GRADE DYES FROM PLANT RAW MATERIALS | 2004 |
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RU2281306C2 |
| METHOD FOR PRODUCTION OF NATURAL ANTHOCYANIC FOOD-GRADE COLORANT FROM MAIZE WASTE AND OBTAINED ANTHOCYANIC FOOD-GRADE COLORANT | 2004 |
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| METHOD OF PRODUCING LIQUID CONCENTRATE ON BASE OF STARCH HYDROLYZATES | 0 |
|
SU1593607A1 |
| METHOD OF PRODUCING BEET-BASE FOOD DYE | 0 |
|
SU1595861A1 |
| METHOD OF PREPARING FOOD DYE | 0 |
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SU1747459A1 |
