FIELD: food industry. SUBSTANCE: the present innovation deals with technology for juice production by keeping raw material in water supplemented with preparation obtained due to successive extraction of Mortierella marburgensis micromycete biomass with nonpolar extragent in supercritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract with solid residue and water is supplemented with 0,5-1•104mg/t plant raw material to be kept in water for 2-5 h. Then raw material is either partially or completely freezed and partially freezed out to press juice. The present innovation enables to improve organoleptic properties of the product due to excluding opalescence phenomenon. EFFECT: higher efficiency. 2 ex
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