PROCEDEU DE OBTINERE A SIROPULUI CREMOGENAT DIN FRUCTE DE CATINA ALBA

摘要

An increased viscosity creasing syrup of buckthorn fruit is obtd. by passing washed, conditioned and heated buckthorn fruit through an extracting press and sugar is added to the juice. This, high viscosity juice is mixed with a low viscosity clear juice obtd. from mincerating a mixt. of more fruit and water and pressing the mincerated prod. in the cold, and adding sugar. The two syrups are mixed in proportions to give a required final viscosity. The easily obtd. beverage is abundant in bio-active matter and has good physico-chemical