| 摘要 |
FIELD: cannery industry, in particular production of carrot beverage. ^ SUBSTANCE: claimed method includes carrot washing, inspection, piling, rinsing, grinding, blanching, pulping, syrup preparation, blending, homogenization, pre-packing and sterilization. After blanching carrot is cooked in presence of citric acid for 20 min at temperature of at most 90°C. Syrup in prepared using water after blanching, cooled, ascorbic acid is added. Then mass is divided by two equal parts. The first one is blended with pulped after cooking carrot mass, and the other one is blended with predetermined amount of vegetable, refinement deodorized oil and obtained water-oil mixture is introduced into emulsifier to produce primary emulsion. Said primary emulsion is agitated and blended with the first part to produce secondary emulsion, and all beverage mass is homogenized. ^ EFFECT: beverage enriched beta-carotene, vitamins, unsaturated fatty acids, with increased radio-protective activity, prophylactic and high organoleptic characteristics, and low cost. ^ 3 ex |
