FIELD: food industry. SUBSTANCE: yeast were washed with 3-6% sodium chloride solution followed by washing out with water to salt concentration 1% in an aqueous-yeast suspension at dry matter content 10-20%. Then suspension is heated to 30-50 C for 10-60 min. Then yeast cell envelopes were destroyed by heating with steam in injector. Heated suspension is separated for soluble and insoluble fractions followed by their drying. EFFECT: improved method of concentrate preparing. 5 cl
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