HUT58193A - Method for producing foodstuffs of high vitamin c content
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Method for producing foodstuffs of high vitamin c content
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Publication number
HUT58193A
HUT58193AHU567290AHU567290AHUT58193AHU T58193 AHUT58193 AHU T58193AHU 567290 AHU567290 AHU 567290AHU 567290 AHU567290 AHU 567290AHU T58193 AHUT58193 AHU T58193A
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Application filed by Nyirseg Konzervipari VallalatfiledCriticalNyirseg Konzervipari Vallalat
Priority to HU567290ApriorityCriticalpatent/HUT58193A/en
Publication of HU905672D0publicationCriticalpatent/HU905672D0/en
Publication of HUT58193ApublicationCriticalpatent/HUT58193A/en
Foodstuffs of increased vitamin C content are prepd. using fruit and vegetables as starting cpds. with natural or additionally augmented vitamin C levels. The pH of the prods. is set to 1.5 - 3.0 followed by heat treatment at 95 deg.C max., and/or by addn. of oxidase enzyme, a protein type support, trace elements, acids or polyhydric alcohols. Final pH is set to a suitable value for a required prod. followed by conventional processing. (Dwg.0/0)
HU567290A1990-08-291990-08-29Method for producing foodstuffs of high vitamin c content
HUT58193A
(en)
Method of manufacturing high-concentration lactic acid fermentation product using grain type rice and quality improvement method by secondary enzyme treatment during fermentation
Procedure for the production of a fried vegetable product, the thus obtained pre-fermented, fried product and biologically pure culture of Lactobacillus