METHOD FOR COMPLEX PROCESSING FRUIT-BERRY RAW

FIELD: food industry and technology. ^ SUBSTANCE: invention relates to a method for complex processing fruit-berry raw. Method involves milling fruit-berry raw and extraction with water at hydromodulus value = 1:(1-15) in the presence of food acids at pH 1.5-2.5 and temperature 25-60°C. Vegetable pu...

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Hauptverfasser:	ROMANOVA NATAL'JA KONSTANTINOVNA, KOSTINA LARISA ALEKSEEVNA, GAVRILINA GALINA NIKOLAEVNA, SIMONOVA NADEZHDA NIKOLAEVNA, SHAJKHUTDINOV RASHIT RAKHIPOVICH
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF 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 industry and technology. ^ SUBSTANCE: invention relates to a method for complex processing fruit-berry raw. Method involves milling fruit-berry raw and extraction with water at hydromodulus value = 1:(1-15) in the presence of food acids at pH 1.5-2.5 and temperature 25-60°C. Vegetable pulp-free extract is concentrated, treated with aqueous-alcoholic mixture in the concentration 60-96.6 vol. % in the volume ratio = 1:(1-2). Pectin is separated and remaining solution is blended with other components according to prescription for manufacturing alcoholic drinks. Invention provides preparing the commercial pectin and to intensify the process, to enhance the content of extractive substances in the solution and to prepared liqueur-vodka articles with high resistance as result of pectin removing. ^ EFFECT: improved and valuable method for processing. ^ 2 tbl, 5 ex