FIELD: food industry. SUBSTANCE: method involves diluting yolk with water, absorbing cholesterene and/or its esters by introducing β-cyclodextrin and separating cholesterene complex from yolk fraction. Then added water is removed from the yolk fraction and the latter is subjected to fermenting treatment with the aid of a-amilase and/or bacterial CTG-ase (cyclodextrin-trans-glycosilase). Now the resulting b-cyclodextrin complex of cholesterene is cleaned from impurities and treated with water and/or alcohol followed by separation of b-cyclodextrin. EFFECT: higher efficiency. 22 cl
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