Production of amaranth juice involves washing raw material from amaranth leaves at temperature
	PROKOPENKO M A; OVCHINNIKOV E A
	2023-12-17
专利权人	AMARA LLC (AMAR-Non-standard)
申请日期	2023-12-17
专利号	RU2835166-C1
成果简介	NOVELTY - Method for production of amaranth juice involves washing raw material from amaranth leaves at temperature of 20-25 °C, raw material drying for 1-1.5 hours, withering for 2-3 hours, grinding to fraction of 0.2-0.6 mm, placing in a fermentation vessel with a sealed cover for fermentation without air access for 15-20 minutes at temperature of 40-45 °C, then continuing fermentation for 30-40 minutes at temperature of 30-40 °C followed by holding for 10-12 hours at temperature of 20-25 °C to form a characteristic dark colour from dark green to dark brown and odour without a sign of harshness, with subsequent loading of fermented raw material into device for separation of juice, which is then poured into plastic bags for ice freezing, which are placed for storage in a freezing chamber at a temperature of -10 °C with subsequent defrosting by the consumer before consumption. USE - Food industry. ADVANTAGE - Invention allows to increase the shelf life of the ready product with the most complete preservation of biologically active substances, taste and organoleptic properties. 6 cl
IPC 分类号	A23L-002/02 ; A23L-002/04
国家	俄罗斯
专业领域	生物科学
语种	英语
成果类型	专利
文献类型	科技成果
条目标识符	http://119.78.100.226:8889/handle/3KE4DYBR/18900
专题	中国科学院新疆生态与地理研究所
作者单位	AMARA LLC (AMAR-Non-standard)
推荐引用方式 GB/T 7714	PROKOPENKO M A,OVCHINNIKOV E A. Production of amaranth juice involves washing raw material from amaranth leaves at temperature. RU2835166-C1[P]. 2023.

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