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Application filed by Національний Університет Харчових ТехнологійfiledCriticalНаціональний Університет Харчових Технологій
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A method for producing food syrup of sugar beets includes inspection, washing roots, heat treatment with direct steam, shredding cleaned roots, blanching, juice separation, juice vacuum concentration. To the shredded cleaned roots citric acid solution with pH 3.2…4.2 is added, and blanching is performed under the temperature 75…85 °C for 20…40 min. Juice separation in made in the field of centrifugal forces. The juice is processed with pectolytic enzyme preparation in the amount of 0.005…0.015 % of beet juice mass during 80…130 min, purified with bentonite in the amount of 0.005…0.025 % of beet juice mass during 30…50 min, filtered.
UAU201313512U2013-11-202013-11-20Method for producing food syrup of sugar beets
UA89167U
(en)
PROCEDURE FOR THE EXTRACTION AND CONCENTRATION OF CARBOHYDRATES WITH HYPOCALORIC AND PREBIOTIC PROPERTIES FROM ROOTS OF PLANTS OF THE ASTERACEAS FAMILY AND PRODUCT OBTAINED WITH THE PROCEDURE