СПОСОБ ПРОИЗВОДСТВА КОНСЕРВИРОВАННОГО МОРКОВНО-ЯБЛОЧНОГО СОКА

摘要

FIELD: food-processing industry, in particular, production of canned foods. ^ SUBSTANCE: method involves mixing carrot pulp, apple juice, sugar syrup, citric acid, ascorbic acid, while additionally introducing beet pectin in an amount of about 1 wt%. ^ EFFECT: stabilized consistency of desired product and reduced consumption of power for producing of canned juice.