RU2012103145A - METHOD FOR PRODUCING CARROT NECTAR - Google Patents

METHOD FOR PRODUCING CARROT NECTAR Download PDF

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Publication number
RU2012103145A
RU2012103145A RU2012103145/13A RU2012103145A RU2012103145A RU 2012103145 A RU2012103145 A RU 2012103145A RU 2012103145/13 A RU2012103145/13 A RU 2012103145/13A RU 2012103145 A RU2012103145 A RU 2012103145A RU 2012103145 A RU2012103145 A RU 2012103145A
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RU
Russia
Prior art keywords
enzyme preparation
maceration
nectar
fructozym
collor
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RU2012103145/13A
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Russian (ru)
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RU2493747C1 (en
Inventor
Станислав Вадимович Ремизов
Лариса Александровна Маюрникова
Михаил Сергеевич Куракин
Татьяна Федоровна Киселева
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Общество с ограниченной ответственностью "Научно-производственное предприятие "Батат" (ООО "НПП "Батат")
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Priority to RU2012103145/13A priority Critical patent/RU2493747C1/en
Publication of RU2012103145A publication Critical patent/RU2012103145A/en
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Publication of RU2493747C1 publication Critical patent/RU2493747C1/en

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Abstract

1. Способ производства морковного нектара, включающий подготовку, измельчение, мацерацию, в присутствии ферментного препарата Fructozym Collor, и протирку моркови на протирочной машине, с диаметром отверстий сита 1,5-2 мм и 0,5-0,8 мм, ее смешивание с сахарным сиропом в соотношении пюре и 10%-ного раствора сахарного сиропа 1:1, вводе в смесь сиропа «Лесовичок» в колличестве 5% по массе, гомогенизацию, фасовку, и стерилизацию.2. Способ по п.1, отличающийся тем, что процесс мацерации ведут в присутствии ферментного препарата Fructozym Collor, дозировка ферментного препарата составляет 0,01% к массе сырья.3. Способ по п.1, отличающийся тем, что процесс мацерации ведут при температуре 40±2°С в течение 2 ч.1. Method for the production of carrot nectar, including preparation, grinding, maceration, in the presence of the enzyme preparation Fructozym Collor, and wiping carrots on a wiping machine, with a hole diameter of sieves of 1.5-2 mm and 0.5-0.8 mm, mixing it with sugar syrup in the ratio of puree and 10% solution of sugar syrup 1: 1, introducing into the mixture of syrup "Lesovichok" in the amount of 5% by weight, homogenization, packaging, and sterilization. 2. The method according to claim 1, characterized in that the maceration process is carried out in the presence of the enzyme preparation Fructozym Collor, the dosage of the enzyme preparation is 0.01% by weight of the raw material. The method according to claim 1, characterized in that the maceration process is carried out at a temperature of 40 ± 2 ° C for 2 hours

Claims (3)

1. Способ производства морковного нектара, включающий подготовку, измельчение, мацерацию, в присутствии ферментного препарата Fructozym Collor, и протирку моркови на протирочной машине, с диаметром отверстий сита 1,5-2 мм и 0,5-0,8 мм, ее смешивание с сахарным сиропом в соотношении пюре и 10%-ного раствора сахарного сиропа 1:1, вводе в смесь сиропа «Лесовичок» в колличестве 5% по массе, гомогенизацию, фасовку, и стерилизацию.1. Method for the production of carrot nectar, including preparation, grinding, maceration, in the presence of the enzyme preparation Fructozym Collor, and wiping carrots on a wiping machine, with a hole diameter of sieves of 1.5-2 mm and 0.5-0.8 mm, mixing it with sugar syrup in the ratio of puree and 10% solution of sugar syrup 1: 1, introducing into the mixture of syrup "Lesovichok" in the amount of 5% by weight, homogenization, packaging, and sterilization. 2. Способ по п.1, отличающийся тем, что процесс мацерации ведут в присутствии ферментного препарата Fructozym Collor, дозировка ферментного препарата составляет 0,01% к массе сырья.2. The method according to claim 1, characterized in that the maceration process is carried out in the presence of the enzyme preparation Fructozym Collor, the dosage of the enzyme preparation is 0.01% by weight of the raw material. 3. Способ по п.1, отличающийся тем, что процесс мацерации ведут при температуре 40±2°С в течение 2 ч. 3. The method according to claim 1, characterized in that the maceration process is carried out at a temperature of 40 ± 2 ° C for 2 hours
RU2012103145/13A 2012-01-30 2012-01-30 Carrot nectar production method RU2493747C1 (en)

Priority Applications (1)

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RU2012103145/13A RU2493747C1 (en) 2012-01-30 2012-01-30 Carrot nectar production method

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Application Number Priority Date Filing Date Title
RU2012103145/13A RU2493747C1 (en) 2012-01-30 2012-01-30 Carrot nectar production method

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RU2012103145A true RU2012103145A (en) 2013-08-10
RU2493747C1 RU2493747C1 (en) 2013-09-27

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Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2614811C1 (en) * 2016-02-24 2017-03-29 Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Дагестанский Государственный Технический Университет" (Дгту) Carrot juice production method

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2322936C1 (en) * 2006-07-13 2008-04-27 Государственное образовательное учреждение высшего профессионального образования "Казанский государственный технологический университет" Method for producing of fermented carrot beverage

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Effective date: 20140131