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Honey syrup with peppermint liqueur (versions) According to the first invention version, the syrup contains aloe juice in an amount of 11-20 wt %, peppermint liqueur in an amount of 0.05-0.1 wt %, citric acid in an amount of 0.5-0.6, natural bee honey - balance. Additionally, the product may contain 10% ginseng liqueur or 10% paeonia anomala grass and root liqueur or 25% Chinese magnolia vine fruits liqueur in an amount of 10-15 wt %. According to the second invention version, the syrup contains 10% paeonia anomala liqueur in an amount of 20 wt %, peppermint liqueur in an amount of 0.05 wt %, citric acid in an amount of 0.6 wt % and bee honey - balance. According to the third invention version, the syrup contains fresh snowball berries juice in an amount of 30.35 wt %, peppermint liqueur in an amount of 0.05 wt % and bee honey - balance. |
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Dietary low-caloric clarified sea-buckthorn juice Invention relates to food industry, in particular, to low-caloric sea-buckthorn beverages. According to the first version, the beverage characterisation is as follows: the base is represented by clarified directly squeezed or reconditioned sea-buckthorn juice that is dissolved with water till residual concentration of acids is no more than 3 g/dm3; xylitol sugar substitute and sodium sorbate preserving agent are introduced into the juice. For the beverage production one uses the ingredients at the following ratio per 1000 dal: 100 g of xylitol, 1.5 g of sodium sorbate, 1650-2950 dm3 and water - balance. According to the second version, the sugar substitute is represented by sorbitol or erythrite in an amount of 1600 kg per 1000 dal. |
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Method for production of preserved juice of west siberian small-fruited apples and cranberries Invention is related to food industry, in particular, to preservation production. The method is as follows: small-fruited apples are prepared, washed, milled and squeezed. Produced juice is mixed with cranberry juice and ascorbic acid; the mixture is homogenised, packed, sealed and sterilised. |
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Method for production of preserved juice of west siberian small-fruited apples and red bilberries Invention is related to food industry, in particular, to preservation production. The method is as follows: small-fruited apples are prepared, washed, milled and squeezed. The produced juice is mixed with red bilberry juice and ascorbic acid. Then one performs homogenisation, packing, sealing and sterilisation. |
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Invention relates to microbiology and biotechnology. Disclosed is a consortium of Lactobacillus rhamnosus VKM B-2726D and Lactobacillus plantarum VKM B-2725D strains. |
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Invention relates to food industry. The method envisages whole fruits treatment with UHF electromagnetic field with subsequent apricot juice extraction. Then the produced juice is mixed with syrup of a desert product manufactured from white mulberries. |
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Method for manufacture of vegetable juice (versions) Invention relates to food industry, in particular, to preserves manufacture, namely, to vegetable juices manufacture. One performs preparation, crushing and heating of tomatoes, separation of juice, addition of ascorbic acid, homogenisation, pasteurisation, packing and sealing. Homogenisation and pasteurisation are performed with simultaneous heating of the juice at a temperature of 55-65°C and with impact of acoustic filed of ultrasound oscillation range equal to 70 kHz - 1 kHz with specific power equal to 150 - 500 W/cm3 during 20 - 65 sec. Alternatively, juice is aerated, then - packed into containers and air-tightly closed in aseptic medium. |
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Probiotic food product with extended storage life Invention relates to a food product with extended storage life and to usage of probiotic spores and/or resting cells as a probiotic ingredient in the said product. The product is chosen from the group containing milk products, fruit juices and fruit beverages. The probiotic spores are chosen from the group containing bacterial, yeast and fungous spores. The resting cells are chosen from bacterial, fungous and/or yeast and/or their mixtures. The produced is stored under uncooled conditions during a long period of time by way of probiotic bacteria spores inclusion. |
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Carrot nectar production method Invention is related to food industry, in particular, to vegetable juices and nectars production. The method is as follows: carrots are subjected to inspection, primary washing, peeling and secondary washing; peeled carrots are milled. One performs maceration in the presence of Fructozym Collor enzyme preparation, straining of the produced mass in a pulping machine with 1.5-2 mm and 0.5-0.8 mm diameter sieve holes and mixing of the produced puree with sugar syrup at a ratio of puree to 10% sugar syrup solution being 1:1. Then one proceeds with homogenisation, packing and pasteurisation. During mixing one additionally introduces "Lesovichok" syrup in an amount of 5 wt %. Fructozym Collor enzyme preparation is used with concentration equal to 0.01% of the raw materials weight. |
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Method for production of syrup of dessert product for apricot compote pouring Invention relates to food industry. The method is as follows: into a dessert white mulberries product with dry substances content equal to 70-73% one adds boiled water in an amount ensuring production of a final syrup product with dry substances content equal to 20-35%. |
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Method for production of syrup of dessert product for plum compote pouring Invention relates to food industry. The method is as follows: into a dessert white mulberries product with dry substances content equal to 70-73% one adds boiled water in an amount ensuring production of a final syrup product with dry substances content equal to 28-32%. |
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Method for production of syrup of dessert product for peach compote pouring Invention relates to food industry. The method is as follows: into a dessert white mulberries product with dry substances content equal to 70-73% one adds boiled water in an amount ensuring production of a final syrup product with dry substances content equal to 31-35%. |
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Sea-buckthorn fruits processing method Invention relates to food industry. The sea-buckthorn fruits processing method involves raw fruits milling, fruit pulp saturation with carbon dioxide with subsequent gas throttling till atmospheric pressure, the mixture heating, settlement, the fruit pulp separation by way of decantation, food vegetable oil addition to the fruit pulp, the mixture dispersion with its subsequent dividing under conditions of artificial gravity force and the target products separation. Sea-buckthorn fruits are milled with seeds integrity preservation and their subsequent separation, while the produced fruit pulp is diluted with water at a ratio of 1:1 and heated till the temperature is equal to 60-90°C. Before the mixture dispersion process clarified juice is removed; food vegetal oil and water-soluble carbohydrate are added to the fruit pulp at a ratio 1:1 and 1:( 0.25-1) respectively. The mixture is dispersed at a temperature of 45 - 90°C with the mixture subsequent dividing by way of centrifugation into the upper layer represented by an oil sea-buckthorn extract, the intermediate layer in the form of thick paste and the lower layer represented by clarified juice of sea-buckthorn fruits. |
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Composition for kvass preparation Kvass preparation composition contains fermented kvass wort concentrate, carbon dioxide and a functional additive made of syrups of berries originating from the Far East region and "Uspenovskaya" mineral water from the Shmakovskoye spring. The volumetric ratio of kvass wort concentrate: berry syrup: carbon dioxide: mineral water is 8: 9.7 : 0.3 : 82. |
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Naturally sweetened juice products Invention relates to food industry. One proposes a beverage including at least one fruit juice, at least one natural non-caloric sweetener containing steviol glycoside (without artificial sweeteners), water and homogenised pulp. Additionally, one proposes a beverage containing orange juice, water, rebaudioside A, homogenised orange pulp, at least one citrus flavouring agent, citric and malic acids and at least one additional taste modifier. Additionally, one proposes the beverage production method. |
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Method for complex non-waste vegetal raw materials processing to produce functional food products Invention relates to food industry, in particular, to functional fruit food products manufacture. The method is as follows: fresh snowball, sea-buckthorn and ash berries are sorted according to quality, washed with flowing cold water and rolled to extract juice with subsequent mixing of the berries with sugar. The produced mixture is heated to the boiling temperature, boiled during 2-3 minutes and maintained for fruit juice diffusion into syrup. Syrup is separated from fruits and packed into a consumer container; the separated fruits are slightly dried till residual moisture content is equal to 20-17% to produce succades. Then the fruits are milled into particles sized 2-3 mm, moulded into a rope, cut into bars, slabs or briquettes to produce fruit tea; then the latter is packaged into a container. |
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Naturally sweetened juice products with beta-glutan Beverage includes at least one fruit juice, at least one high-intensity non-caloric natural sweetener without an artificial sweetener, as well as homogenised pulp and beta-glucan. |
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Beverage and its production method Beverage includes a structured component, unhomogenised vegetable juice and/or fruit juice, homogenised vegetable material and/or fruit material and vegetal sterol ether and/or vegetal stanol ether in an amount of 0.2 - 25 wt % of the beverage weight. The structured component of the beverage contains unhomogenised vegetable puree, fruit pulp and/or fruit puree. The method envisages mixing of a water emulsion containing vegetal sterol ether and/or vegetal stanol ether with one or several structured components. |
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Preventive beverage containing spirulina Fruit base in the said beverages is represented by the following ingredients: fruit-and-vegetable nectar, spicy vegetable nectar or fruit puree. The fruit-and-vegetable nectar is represented by pumpkin-and-apricot-and-lemon nectar with soluble dry substances content equal to 11.0 - 12.5 wt % and pulp content equal to no more than 30.0-35.0 wt %. The spicy vegetable nectar is represented by a tomato juice based nectar with addition of strained herb of celery, parsley, dill, marjoram, rosemary and sweet pepper puree with soluble dry substances content equal to 4.% - 10.0 wt % and pulp content equal to no more than 12.0-42.0 wt %. The fruit puree is represented by a mixture chosen from apple-and-raspberry, apple-and-pear, apple-and-strawberry, apple-and-bilberry, apple-and-plum, apple-and-strawberry-and-banana, apple-and-apricot and apple-and-orange puree. |
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Invention relates to food industry and may be used during production of tomato paste and tomato juice in a continuous flow. The method is as follows: one sequentially washes tomatoes in two waters under a pressure equal to 2-3 atm., inspects tomatoes placing them in one layer, removes wastes, crushes the vegetables and mills them. The produced mass is separated into a liquid fraction and a fraction with seeds and peel particles. Then the liquid fraction is separated into tomato juice and tomato puree with dry substances content up to 30%. Separated tomato juice is homogenated, poured into containers, sterilised and packed. Tomato puree is conditioned to dry substances content equal to 30-70% to produce tomato paste while the fraction with seeds and peel particles is heated up to 80-90°C; the produced pulp is separated and added into the tomato puree. |
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Beverage includes juice, a spice, salt, a vegetable raw material fermentation product, barley malt, oat malt, vegetable raw material infusion, an edible acid, sugar or its substitute. The juice may be represented by a vegetable juice or a fruit juice or a juice mixture. The juice mixture may be represented by a mixture of vegetable juices or a mixture of fruit juices or a mixture of vegetable and fruit juices. The vegetable raw material fermentation product may be represented by natural kvass or fermented cabbage pickle-water. The vegetable raw material infusion may be represented by an infusion of cherry tree leaf and/or red bilberry leaf and/or a herb infusion of dandelion and/or parsley and/or dill and/or endive. The edible acid contained in the beverage may be represented by citric or acetic and lactic acid. Additionally the beverage may contain a bifidobacteria concentrate solution as well as flavouring additives. |
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Beverage containing non-caloric sweetener and coconut milk Inventions group relates to food industry. The beverage contains at least one non-caloric sweetener, water, an acidifier at least one flavouring agent chosen from the group consisting of a taste flavouring agent, a flavouring component and their combinations; coconut milk in an amount of 0.1% - nearly 10.0% for imparting an improved savour without detectable taste reversion. The natural beverage contains at least one steviol glycoside, water, an acidifier at least one flavouring agent chosen from the group consisting of a natural flavouring agent, a flavouring component and their combinations; coconut milk in an amount of 0.1% - nearly 10.0% for imparting an improved savour without detectable taste reversion. The other inventions describe a concentrate for production of the beverage and a method for improvement of the savour of the beverage containing a steviol glycoside according whereto the beverage is prepared. |
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Method for complex processing of concentrated unclarified and clarified girasol juice Invention relates to food and processing industry, in particular, to methods for girasol tubers processing. The method for processing concentrated unclarified and clarified girasol juices envisages the concentrate dilution with hot water with a temperature of 50-90°C till dry soluble substances content is 17 wt %. The produced inulin-containing solution is delivered to the ultrafiltration device with polymer membranes sized 8 and 5 kDa. The produced retentate is concentrated, inulin is extracted from the produced solution by way of crystallisation at a temperature of 5-10°C; glucose-fructose syrups are produced by fermentative method. The fructooligosaccharides-containing permeate produced after filtration with separation threshold equal to 5 kDa is concentrated till dry soluble substances content is less than 75 wt % for syrup production or is delivered for spray drying. |
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Method for production of concentrated unclarified and clarified girasol juice Invention relates to food, pharmaceutical, biochemical and processing industry, in particular, to methods for production of a girasol semi-product for subsequent processing. The method envisages washing and preliminary milling of raw material. The produced pulp is heated up to 100°C during 30-60 sec. and pressed. The refuses produced after pressing are treated with hot water with a temperature of 80-90°C, the mixture water duty being 1:2-3. An enzyme is added to the produced solution and has cellulasic and hemicellulasic activity. The produced juice is combined with that of primary pressing. Then the mixture is momentarily heated up to a temperature of 100°C and treated with bentonite and activated carbon (continuously stirred) during 30 minutes. Then the mixture is delivered for subsequent rough filtration. The produced juice is concentrated till dry soluble substances content is no less than 65 wt % to produce concentrated unclarified girasol juice. The produced unclarified concentrate with pulp content no more than 3 wt % is stored either pasteurised in aseptic vessels or unpasteurised in vessels cooled down to a temperature no higher than 10°C. For production of concentrated clarified girasol juice after rough filtration the juice is delivered for ultrafiltration through polymer membranes sized 8 kDa, the produced permeate is concentrated till dry soluble substances content is less than 70 wt %. The produced clarified concentrate is stored either pasteurised in aseptic vessels or unpasteurised in vessels cooled down to a temperature no higher than 10°C. |
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Beverages based on neutralised juice and beverages production method Neutralised juice base contains at least one sour juice neutralised with at least one alkaline additive. The neutralised juice base has pH within the range from approximately 5.0 to approximately 6.1. The beverage composition contains at least one neutralised juice base and at least one beverage component; the beverage composition is represented by a composition with lower acidity. The present invention relates to methods for production of neutralised juice base and methods for production of beverage compositions. |
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Regulation of fruit juice aroma and freshness characteristics Method involves regulation of concentration of a compound chosen from the group consisting of limonin, isolimonin, nomilin and their mixtures in juice to a concentration of the said compound bitter taste level. Additionally, according to the method, one may optionally regulate Brix/acid ratio in the juice for reduction of the compound concentration or regulation of the concentration of polymethoxylated flavones in the juice to a level below heir bitter taste threshold level. |
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Production method of "pervy zimniy" kvass with foxberry Invention refers to production of kvass. The method includes preparation of mash by dissolving of kvass mash in water, addition of dry bakery yeast preliminary disinfected by milk acid. Then the sugar syrup is added, the mixture is fermented, cooled and foxberry juice is added preliminary pasteurized at the temperature of 70°C within 30 minutes. Then the fermented mash is blended with sugar syrup and citric acid, execute ageing and decoloration of young kvass. Then kvass is separated, further aged, filtered through cartridges with fineness of 10 mcm, 5 mcm, 0.5 mcm, pasteurize at the temperature of 70°C and pour it into bottles. |
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Enriched juice with antioxidant effect Invention can be used to prepare natural unclarified juices from fruits and berries by direct expression, enriched with hydroalcoholic infusion of medical plants. Components of the enriched juice have the next ratio of mass. %: direct expression friut and berry juice 86-96, hydroalcoholic infusion of dry common nettle leaves 0.060-0.100, hydroalcoholic infusion of dry couch grass roots 0.045-0.075, hydroalcoholic infusion of dry pericarpium and walnut leaves 0.15-0.025, sugar - the rest. |
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Protein beverage and its production method Protein beverage composition includes from more than nearly 0 wt % to less than nearly 100 wt % of juice as well as from nearly 0.1 wt % to nearly 15 wt % of protein; the said protein does not essentially contain fat, lactose or casein; the said protein is non-hydrolysed. The composition has pH from nearly 2.0 to nearly 3.4. The protein beverage production method is as follows: one mixes in water juice, until juice content is from more than nearly 0 wt % to less than nearly 100 wt %, protein, which does not essentially contain fat, lactose or casein and is non-hydrolysed, and an agent regulating pH from nearly 2 to nearly 3.4; thus one produces a mixture not containing fat, lactose or casein. The produced mixture is heated, cooled and packed. The composition of concentrated protein beverage powder includes juice in the form of a dry juice powder concentrate and protein which does not essentially contain fat, lactose or casein and is non-hydrolysed. The composition of protein beverage concentrated syrup includes from more than nearly 0 wt % to nearly 60 wt % of juice concentrate having Brix value from nearly 20°Bx to nearly 75°Bx. The protein beverage may contain juice and/or an additive which ensures energy generation improvement. The protein beverage may be treated for pathogenic microorganisms inactivation in presence or absence of carbonisation which may be applied for ensure the beverage taste and mouthfeel. Pathogenic microorganisms inactivation treatment may be implemented in an individual package applied for protein beverage storage and consumption. The protein beverage may be produced of the protein beverage concentrate. |
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Method of manufacturing vegetable beverage Method envisages washing beet roots, their inspecting, cutting off beet herbage remains and ends, rinsing beet roots at preset process parameters, their mincing and finishing. Additionally the method envisages cutting off celery herbage remains and ends, celery washing, inspecting, rinsing at preset process parameters, its mincing and finishing. Additionally the method envisages inspecting oyster plant, its rinsing at preset process parameters, mincing and finishing Afterwards specified components are mixed with drinking water, culinary salt and citric acid, heated, packed, sealed and sterilised. |
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Method of manufacturing vegetable beverage Invention relates to technology of vegetable drinks production. Under the method tomatoes are washed, inspected, rinsed at preset process parameters, minced and finished, lagenaria is washed, inspected, have their fruit stems cut off, are rinsed at preset process parameters, milled and finished, yacon is washed, inspected, rinsed at preset process parameters, milled and finished; the above components are mixed with potable water and culinary salt, heated, packaged, vacuum-sealed and sterilised. |
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Method of manufacturing vegetable beverage Invention relates to technology of vegetable drinks production. One proposed a method for production of vegetable beverage; the method envisages that tomatoes are washed, inspected, rinsed at preset process parameters, minced and finished, lagenaria is washed, inspected, have their fruit stems cut off, are rinsed at preset process parameters, milled and finished, chicory is washed, inspected, rinsed at preset process parameters, milled and finished; the above components are mixed with potable water and culinary salt, heated, packaged, vacuum-sealed and sterilised. |
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Method for manufacturing blended nectar with sugar Method envisages for carrot and oyster plant washing and rinsing at the specified parameters of the process, their separate grinding and finishing to produce appropriate purees. Purees are blended with orange juice and sugar syrup, heated, packed, sealed and sterilised. |
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Method for manufacturing blended nectar with sugar Invention relates to technology of nectar manufacturing. One proposes a method for production of blended nectar with sugar; the method envisages washing and rinsing pumpkin and dandelion roots at preset process parameters; their separate mincing and finishing to produce corresponding purees, blending with lime juice, water and sugar syrup, warming, packaging, pressurisation and sterilisation. |
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Method of manufacturing vegetable beverage Invention is implemented as follows. Tomatoes are washed, inspected and rinsed while barbotaging carbon dioxide into rinse water. Tomatoes are minced and finished to produce the juice. Zucchinis are washed, inspected, have their fruit-stems cut off, and rinsed while barbotaging carbon dioxide into rinse water, minced and finished to produce a puree. Scorzonera is washed, inspected and rinsed while barbotaging carbon dioxide into rinse water, minced and finished to produce a puree. Tomato juice is blended with vegetable puree and culinary salt. The mixture is heated, packed, sealed and sterilised, blending is performed at the following components ratio, wt %: tomato juice - 19-20, zucchini puree - 20-21, scorzonera puree - 20-21, culinary salt 0.5-0.7, drinkable water up to 100. |
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Method of manufacturing vegetable beverage Invention relates to technology of vegetable drinks production. Under the method tomatoes are washed, inspected, rinsed at preset process parameters, minced and finished, lagenaria is washed, inspected, have their fruit stems cut off, are rinsed at preset process parameters, milled and finished, dandelion roots are washed, inspected, rinsed at preset process parameters, milled and finished; the above components are mixed with potable water and culinary salt, heated, packaged, vacuum-sealed and sterilised. |
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Method of manufacturing vegetable beverage Invention relates to technology of vegetable drinks production. Under the method tomatoes are washed, inspected, rinsed at preset process parameters, minced and finished, scallops are washed, inspected, have their fruit stems cut off, are rinsed at preset process parameters, milled and finished, oyster plant is washed, inspected, rinsed at preset process parameters, milled and finished; the above components are mixed with potable water and culinary salt, heated, packaged, vacuum-sealed and sterilised. |
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Method for production of nectar Invention relates to technology of nectar manufacturing. Benincasa and chicory are washed. They are rinsed while barbotaging carbon dioxide into rinse water. They are separately ground and finished to produce purees. One blends orange juice, puree, water and sugar syrup at the following components ratio, wt %: chicory puree - 19- 20, benincasa puree - 20-21, orange juice 17-20, sugar syrup - 3-3.5, water to 100. The blend is heated, packed, sealed and sterilised. |
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Method for production of nectar Invention relates to food industry and represents a method for production of nectar. The method envisages washing and rinsing benincasa and scorzonera at preset process parameters; their separate mincing and finishing to produce corresponding purees, blending with orange juice and sugar syrup, warming, packaging, pressurisation and sterilisation. |
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Method for production of nectar Invention relates to food industry and represents a method for production of nectar. The method envisages washing and rinsing benincasa and scorzonera at preset process parameters; their separate mincing and finishing to produce corresponding purees, blending with lime juice and sugar syrup, warming, packaging, pressurisation and sterilisation. |
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Mixture for health and recreation cocktail Invention relates to food industry and medicine, it is intended for preparation of cocktails with health and recreation effect. The mixture based on natural juices contains natural juices: watermelon or grape or tomato juice or natural liquid honey, uncooked quail eggs in a blended condition and ozone at the following components ratio, g per l: natural liquid honey- 40-60, uncooked quail eggs in a blended condition - 240-260 (24-26 pcs.), ozone at the concentration of 0.004-0.01, natural juices: watermelon or grape or tomato juice - the rest. |
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Method of manufacturing vegetable beverage Invention relates to technology of vegetable drinks production. Under the method tomatoes are washed, inspected, rinsed at preset process parameters, minced and finished, lagenaria is washed, inspected, have their fruit stems cut off, are rinsed at preset process parameters, milled and finished, scorzonera is washed, inspected, rinsed at preset process parameters, milled and finished; the above components are mixed with potable water and culinary salt, heated, packaged, vacuum-sealed and sterilised. |
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Method for manufacturing blended nectar with sugar Invention relates to technology of nectar manufacturing. The method envisages washing and rinsing carrot and scorzonera at preset process parameters; their separate mincing and finishing to produce corresponding purees, blending with orange juice and sugar syrup, warming, packaging, pressurisation and sterilisation. |
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Method for manufacturing blended nectar with sugar Invention relates to technology of nectar manufacturing. The method envisages washing and rinsing benincasa and dandelion roots at preset process parameters; their separate mincing and finishing to produce corresponding purees, blending with lime juice and sugar syrup, warming, packaging, pressurisation and sterilisation. |
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Method for production of nectar Invention relates to technology of nectar manufacturing. Benincasa and yacon are washed. They are rinsed while barbotaging carbon dioxide into rinse water. They are separately ground and finished to produce purees. One blends lime juice, puree, water and sugar syrup at the following components ratio, wt %: yacon puree - 20-21, benincasa puree - 19-20, lime juice -10-10.5, sugar syrup - 9.5-10, water to 100. The blend is heated, packed, sealed and sterilised. |
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Method for manufacturing blended nectar with sugar Invention relates to technology of nectar manufacturing. The method envisages washing and rinsing pumpkin and oyster plant at preset process parameters; their separate mincing and finishing to produce corresponding purees, blending with orange juice and sugar syrup, warming, packaging, pressurisation and sterilisation. |
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Method for manufacturing blended nectar with sugar Invention relates to technology of nectar manufacturing. The method envisages washing and rinsing carrot and dandelion roots at preset process parameters; their separate mincing and finishing to produce corresponding purees, blending with orange juice and sugar syrup, warming, packaging, pressurisation and sterilisation. |
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Method for manufacturing blended nectar with sugar Invention relates to technology of nectar manufacturing. The method envisages washing and rinsing pumpkin and scorzonera at preset process parameters; their separate mincing and finishing to produce corresponding purees, blending with lime juice and sugar syrup, warming, packaging, pressurisation and sterilisation. |
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Method for manufacturing blended nectar with sugar Invention relates to technology of nectar manufacturing. The method envisages washing and rinsing benincasa and yacon at preset process parameters; their separate mincing and finishing to produce corresponding purees, blending with orange juice and sugar syrup, warming, packaging, pressurisation and sterilisation. |
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Method for manufacturing blended nectar with sugar Invention relates to technology of nectar manufacturing. The method envisages washing and rinsing benincasa and chicory at preset process parameters; their separate mincing and finishing to produce corresponding purees, blending with lemon juice and sugar syrup, warming, packaging, pressurisation and sterilisation. |
Another patent 2513802.