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Coloring Foods And Improving Nutritive Qualities
(AREA)
Dairy Products
(AREA)
Abstract
A method for producing concentrate from Jerusalem artichoke tubers includes tubers washing, crushing, extracting soluble matters therefrom, fining, filtering and concentration. Prior to crushing tubers are subject to steam-thermal cleaning, extracting is carried out by water with citric acid, after that the extract is fined by enzyme preparation Pectophoetidine. The invention relates to food industry, preserving, confectionary, baking, nonalcoholic, milk branches.
UA93005030A1993-06-251993-06-25Method for producing concentrate from jerusalem artichoke tubers
UA10539A
(en)
Improvement in and relating to an enzyme for decomposition of a high molecular carbohydrate, the isolated high molecular carbohydrate, a method for selection of a microorganism producing such enzyme and a method for production of such enzyme