METHOD OF PREPARING CITRUS FRUITS FOR JUICE EXTRACTION

摘要

food industry. SUBSTANCE: method involves extraction of bitter substances with liquefied nonpolar gas at pressure above atmospheric during 2 to 5 h, after which pressure is lowered to atmospheric value with velocity ensuring freezing of fruits. Liquefied gas is supplemented by arachidonic acid lower alkyl ester in amount (0.5-1)*104 mg/t. EFFECT: enhanced antimicrobial protection of juice.