RU2012103145A - METHOD FOR PRODUCING CARROT NECTAR - Google Patents
METHOD FOR PRODUCING CARROT NECTAR Download PDFInfo
- 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
- Prior art date
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- Preparation Of Fruits And Vegetables (AREA)
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)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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RU2012103145/13A RU2493747C1 (en) | 2012-01-30 | 2012-01-30 | Carrot nectar production method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2012103145/13A RU2493747C1 (en) | 2012-01-30 | 2012-01-30 | Carrot nectar production method |
Publications (2)
Publication Number | Publication Date |
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RU2012103145A true RU2012103145A (en) | 2013-08-10 |
RU2493747C1 RU2493747C1 (en) | 2013-09-27 |
Family
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Family Applications (1)
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RU2012103145/13A RU2493747C1 (en) | 2012-01-30 | 2012-01-30 | Carrot nectar production method |
Country Status (1)
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RU (1) | RU2493747C1 (en) |
Families Citing this family (1)
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)
Publication number | Priority date | Publication date | Assignee | Title |
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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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2012
- 2012-01-30 RU RU2012103145/13A patent/RU2493747C1/en not_active IP Right Cessation
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Publication number | Publication date |
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RU2493747C1 (en) | 2013-09-27 |
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Date | Code | Title | Description |
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MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20140131 |