FIELD: food industry. SUBSTANCE: after juice separation husks were extracted with water at 70-80 C, then prepared extract and beet juice were mixed, and prepared mixture is filtered. Stabilizing agent is added to the prepared mixture following by instantaneous heating up to 80 C and cooling up to 30 C. Yeast is added to the cooled juice and fermented, and after fermentation condensation is carried out at temperature 60 C, not above, and yeast is used at concentration 0.1%. EFFECT: improved method of dye preparing. 5 tbl
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