RU2001123903A - The method of stabilization of food - Google Patents

The method of stabilization of food

Info

Publication number
RU2001123903A
RU2001123903A RU2001123903/13A RU2001123903A RU2001123903A RU 2001123903 A RU2001123903 A RU 2001123903A RU 2001123903/13 A RU2001123903/13 A RU 2001123903/13A RU 2001123903 A RU2001123903 A RU 2001123903A RU 2001123903 A RU2001123903 A RU 2001123903A
Authority
RU
Russia
Prior art keywords
water
alkali
stabilization
food
biomass
Prior art date
Application number
RU2001123903/13A
Other languages
Russian (ru)
Other versions
RU2208364C2 (en
Inventor
Татьяна Аркадьевна Васильева
Ольга Владимировна Кузнецова
Олег Иванович Квасенков
Original Assignee
Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии
Filing date
Publication date
Application filed by Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии filed Critical Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии
Priority to RU2001123903/13A priority Critical patent/RU2208364C2/en
Priority claimed from RU2001123903/13A external-priority patent/RU2208364C2/en
Application granted granted Critical
Publication of RU2208364C2 publication Critical patent/RU2208364C2/en
Publication of RU2001123903A publication Critical patent/RU2001123903A/en

Links

Claims (1)

Способ стабилизации пищевых продуктов, предусматривающий введение в их состав антиоксиданта, отличающийся тем, что в качестве антиоксиданта используют препарат, полученный путем последовательного экстрагирования биомассы микромицета Pythium ultimum неполярным экстрагентом в надкритическом состоянии, водой, щелочью, водой, кислотой, водой, щелочью и водой с последующим объединением первого экстракта с твердым остатком, в количестве не менее 0,1% по массе.A method of stabilizing food products, comprising introducing an antioxidant into their composition, characterized in that a preparation obtained by sequential extraction of the biomass of Pythium ultimum micromycete with a non-polar supercritical state, water, alkali, water, acid, water, alkali and water with the subsequent combination of the first extract with a solid residue, in an amount of not less than 0.1% by weight.
RU2001123903/13A 2001-08-29 2001-08-29 Food product stabilizing method RU2208364C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2001123903/13A RU2208364C2 (en) 2001-08-29 2001-08-29 Food product stabilizing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2001123903/13A RU2208364C2 (en) 2001-08-29 2001-08-29 Food product stabilizing method

Publications (2)

Publication Number Publication Date
RU2208364C2 RU2208364C2 (en) 2003-07-20
RU2001123903A true RU2001123903A (en) 2003-07-27

Family

ID=29210319

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2001123903/13A RU2208364C2 (en) 2001-08-29 2001-08-29 Food product stabilizing method

Country Status (1)

Country Link
RU (1) RU2208364C2 (en)

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