METHOD FOR MANUFACTURE OF VEGETABLE JUICE (VERSIONS) Russian patent published in 2013 - IPC A23L2/02 A23L2/54 A23L1/212 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to preserves manufacture, namely, to vegetable juices manufacture. One performs preparation, crushing and heating of tomatoes, separation of juice, addition of ascorbic acid, homogenisation, pasteurisation, packing and sealing. Homogenisation and pasteurisation are performed with simultaneous heating of the juice at a temperature of 55-65°C and with impact of acoustic filed of ultrasound oscillation range equal to 70 kHz - 1 kHz with specific power equal to 150 - 500 W/cm³ during 20 - 65 sec. Alternatively, juice is aerated, then - packed into containers and air-tightly closed in aseptic medium.

EFFECT: invention allows to produce vegetable juice with increased biological value and enhanced commercial quality as well as expand consumer properties of vegetable juices, in particular, taste gamut.

7 cl, 3 ex