| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves holding raw plant material in water; partly or completely freezing raw plant material, with following partial defrosting thereof; juicing; introducing into water preparation produced by sequential extracting of Mortierella polycephala 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 juice by eliminating of opalescence. 2 ex |
