| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to manufacturing of natural fruit and vegetable pulpy juices. The method implies crushing raw material, steam blanching, pulping, homogenization, deaeration, heating, packing, sealing and sterilisation. Glycine and methionine in the amount of 0.5% wt are introduced to the juice after deaeration during heating to improve its nutritive and taste properties. Glycine is added in the form of water solution. Methionine is firstly dissolved in the juice or puree. The total mass is heated up to 80°C at least. ^ EFFECT: increasing biological and nutritional value of the manufactured natural pulpy juices. |
