| 摘要 |
technology of juice production. SUBSTANCE: vegetable raw material is aged in water containing a substance of general formula [NHn-R4-n], where R1 is acid residue of arachidonic acid; n = 0-3; R is alkyl. The substance is dissolved in water in amount of 5.10-1-1.104 mg/t. Ageing is carried out for 2-5 h. After it, vegetable raw material is partially or fully frozen and partially defrosted, and juice is expressed. EFFECT: increased stability of juice to microbial spoilage. 2 ex
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