FIELD: fat-and-oil industry. SUBSTANCE: sea-buckthorn fruits broken and resulting mass is kept for 12 to 20 h at 50-65 C to be fermented and released juice is separated. Remaining mass is dried at 50-65 C for 38-40 h under low air exchange conditions until residual moisture achieves 4-10%, after which mass is heated to 70-80 C and centrifuged. EFFECT: improved quality of desired product due to reduced amount of oxidation products and increased content of carotinoids. 3 cl, 4 ex
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