METHOD OF PREPARING VEGETABLE STOCK FOR JUICE RECOVERY

摘要

food industry. SUBSTANCE: vegetable stock is impregnated with miscellus obtained by extraction of biomass of microorganism Mortierella exigua with apolar liquefied gas and having summary concentration of arachidonic and eicosapentaenic acid from 0.5 mg/t to 1 g/t. Impregnation is carried out at superatmospheric pressure for 2-5 h. Then, pressure is dropped to atmospheric value with rate ensuring freezing of material. EFFECT: increased resistance of juice against microbial degradation..