STABILIZATION OF WHEAL GERM ENZYME ACTIVITY

FIELD: food processing industry, in particular stabilization of wheal germ prepared for food purposes and stored. ^ SUBSTANCE: claimed method includes germ purifying from magnetic metal contaminants, treatment with fumaric acid and cooling. Treating is carried out by blending of wheal germs preheate...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	SHEVTSOV A.A, ZJABLOVA T.V, CHERNIKOVA E.A, BONDARENKO O.A, KAPRANCHIKOV V.S
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	FIELD: food processing industry, in particular stabilization of wheal germ prepared for food purposes and stored. ^ SUBSTANCE: claimed method includes germ purifying from magnetic metal contaminants, treatment with fumaric acid and cooling. Treating is carried out by blending of wheal germs preheated to 48-52°C with fumaric acid in amount of 5-7 % based on total germ mass followed by cooling to 5-10°C. Heating and cooling are carried out in air flow closed cycle with inflow and discharge of excessive air. ^ EFFECT: reduced fumaric acid consumption at minimal enzyme activity. ^ 1 dwg, 3 tbl