| 摘要 |
FIELD: food industry. SUBSTANCE: the present innovation deals with keeping raw material in water, its partial freezing or complete freezing and partial freezing out and juice pressing out. Moreover, water is supplemented with preparation obtained due to successive extraction of Mortierella jenkinii micromycete biomass with nonpolar extragent in supercritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract with solid residue at quantity of 0,5-1.104mg/t to be kept for 2-5 h. The present innovation enables to improve organoleptic properties of the product due to excluding opalescence phenomenon and increase performance due to shortened period of keeping raw material in water before freezing process. EFFECT: higher efficiency. 2 ex |
