| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves extracting bitter substances with the use of non-polar liquefied gas; impregnating with liquefied gas, preferably ammonia, at pressure above atmospheric pressure and reducing pressure to atmospheric pressure value at rate providing fruits freezing; before impregnation process, treating fruits with preparation produced by sequential extracting of Pythium catenulatum micromycet biomass with the use of non-polar extractant in above- critical state, water, alkaline, water, acid, water, alkaline, and water, and joining first extract with solid residue, said preparation being used in an amount of 0,5-1.104 mg/t; holding for 2-5 hours. EFFECT: improved organoleptical properties of final product by eliminating of opalescence. 2 ex |
