| 摘要 |
FIELD: food industry. SUBSTANCE: the suggested innovation deals with technology to produce beverages based upon citrus juice. Bitter principles are extracted out of citrus fruits' flavedo due to nonpolar liquefied gas. Then citrus fruits are treated with preparation obtained out of Mortierella humilis micromycete biomass with nonpolar extragent in supercritical state with water, alkali, water, acid, water, alkali and water. Then one should combine the first extract with solid residue at the quantity of 0,5-1.104 mg/t to be kept for 2-5 h. Then one should break fruits down to be mixed with sugar syrup. The suggested method enables to increase beverage's resistance for stratification, exclude target product's opalescence. EFFECT: increased productivity value. |
