| 摘要 |
The solution concerns a method of removal of non-sugars at variable technological quality of crude beet juice. The purpose of the solution is to achieve the highest possible removal of non-sugars from crude beet juice with concurrent preserving of sufficient filtration properties of the first saturated juice during processing of beetroot of different and variable technological quality. The above mentioned purpose is achieved by treatment of lime milk, whose division into the individual technology points and also the pH value in the first saturation stage is changing in correspondence to the technological quality of the crude beet juice.
|
