| 摘要 |
FIELD: food industry. SUBSTANCE: invention relates to technology of juice production. Method for preparing juice from vegetable raw involves keeping raw in water, its partial or complete freezing, partial defrosting and juice squeezing out. The preparation obtained by sequential extraction of biomass of micromycetes Mortierella parvispora with nonpolar extractant in supercritical state, water, alkali, water, acid, water, alkali and water is added to water followed by combination of the first extract with solid residue in the amount (0.5-1) x 104 mg/t and keeping for 2-5 h. Method eliminates juice opalescence. EFFECT: improved preparing method, enhanced output. 2 ex |
