FIELD: food industry. SUBSTANCE: the present innovation deals with mixing citrus juice, sugar syrup and rubbed through fruit residues. Then the mixture is additionally supplemented with preparation obtained due to successive extracting Mortierella lignicola micromycete biomass with nonpolar extragent in supercritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract and solid residue. Rubbed through residues before mixing process should undergo acid hydrolysis, hydrolyzate is separated to concentrate it up to dry matter content to be 2.5-4.5%. For mixing one should apply a concentrate. The product is prepared at certain quantitative ratio of components. The innovation enables to obtain beverages in assortment based upon citrus juice at increased protective and prophylactic properties, being of higher quality by resistance for stratification. EFFECT: higher efficiency of production. 4 ex _
