Таврийский Национальный Университет Им. В.И. Вернадского
Институт Общей И Неорганической Химии Имени В.И. Вернадского Национальной Академии Наук Украины
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Application filed by Таврийский Национальный Университет Им. В.И. Вернадского, Институт Общей И Неорганической Химии Имени В.И. Вернадского Национальной Академии Наук УкраиныfiledCriticalТаврийский Национальный Университет Им. В.И. Вернадского
Priority to UAA200611982ApriorityCriticalpatent/UA84334C2/en
Publication of UA84334C2publicationCriticalpatent/UA84334C2/en
The invention relates to food industry and can be used at clarifying and stabilizing treatment of the juices, worts and wine materials. The grinded bentonite is preliminary damped with water and subjected to fractional partitioning with subsequent swelling in the solution of soda in the ratio of 1:4-1:5 toward the mass of bentonite. After that the fine faction is treated in the solution of orthophosphoric acid in the ratio of 1:20-1:50 toward the mass of bentonite at pH 3.5-4.5 at mixing during 2-3 hours and sludging. The sludged part is washed with water to pH of 6.5-7.0, dried to the wet condition, grinded and afterdried to the dry condition. The method allows to decrease significantly the consumption of the main product by means of reduction of volume of glutinous, protein, and wort sediments, to prevent the enrichment of the products by calcium ions, and also to realize a clarification from the ions of hard metals.
UAA200611982A2006-11-142006-11-14Method for treatment of food materials
UA84334C2
(en)