Український Державний Університет Харчових Технологій
Украинский Государственный Университет Пищевых Технологий
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Application filed by Український Державний Університет Харчових Технологій, Украинский Государственный Университет Пищевых ТехнологийfiledCriticalУкраїнський Державний Університет Харчових Технологій
Priority to UA98063343ApriorityCriticalpatent/UA30978A/en
Publication of UA30978ApublicationCriticalpatent/UA30978A/en
The invention relates to the food and canning industry. A method includes washing and chipping raw material, extracting, filtering and drying. The chips are pressed, and, after extracting of the pressed chips obtained pressed juice is mixed with the extract, up to dry matter of 14-16 %, citric acid is added in an amount of 0.4-0.5 % to the weight of the juice, the juice is treated with open steam with a pressure of 0.28 – 0.32 and an amount of the open steam of 0.8 – 1.2 % to the weight of the juice, and after filtering it is evaporated up to dry matters of 30 - 35 %.
UA98063343A1998-06-261998-06-26Method to make powdered soluble topinambour
UA30978A
(en)
Process for producing l-arabinose, l-arabinose-containing enzymatically processed products, diet foods, diabetic diet foods and fruit or vegetable juices and process for producing the same