technology of beetroot nectar: The beetroot nectar is a
vermilion coloured (typical to beetroot), pleasant intensive
beetroot smelling juice with a taste characteristic to boiled
beetroot. It is produced with 35% vegetable content. It does not
contain any preservatives. The processing of bio-rhubarb takes
place in a conserving study-workshop. Production is completed by
students of faculty of food processing industry under the
guidance of specialist teachers. All operations are carried out
punctually, in accordance with hygienic and work regulations.
The quantitative receipt of the rhubarb takes place by
measuring, the qualitative receipt takes place by considering
qualitative specifications. Washing -> Husking-> Rinse ->
Chopping -> Fine chopping -> Confection of the coction->
Checking -> Glassing -> Sealing -> Tempering The beetroot nectar
is preserved by pasteurizing, tempering under 100 °C. This
method is applicable at products under 4,5 pH.