METHOD FOR PREPARING OF CITRUS FRUITS FOR JUICING

FIELD: food-processing industry. SUBSTANCE: method involves extracting bitter substances with the use of non-polar liquefied gas; impregnating with liquefied gas, preferably ammonia, at pressure above atmospheric pressure, with following reducing of pressure to atmospheric pressure value at rate pro...

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Hauptverfasser:	KVASENKOV O.I, BARKHATOVA T.V
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	FIELD: food-processing industry. SUBSTANCE: method involves extracting bitter substances with the use of non-polar liquefied gas; impregnating with liquefied gas, preferably ammonia, at pressure above atmospheric pressure, with following reducing of pressure to atmospheric pressure value at rate providing freezing of fruits; before impregnation process, treating fruits with preparation produced by sequential extracting of Mortierella elongate micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, and joining first extract with solid residue, said preparation being used in an amount of 0,5-1.104 mg/t; holding for 2-5 hours. EFFECT: improved quality of final product. 2 ex