FIELD: food industry, confectionary industry.
SUBSTANCE: the suggested concentrate should be prepared due to pressing the juice under aseptic conditions out of sugar beet prepared, deodorated and sterilized with carbon dioxide in supracritical state in the field of ultrasound fluctuations, cultivating upon residues of mycellial fungi of Trichoderma and Aspergillus species of citric acid fermentation, separating culture liquid, its mixing with juice and introducing liquid ammonia into the blend along with supracritical CO2-extract out of Mortierella nigrescens micromycete biomass further extracted according to the preset technique to obtain a solid residue treated with liquid ammonia followed by concentrating the blend, treatment of concentrate with liquid carbon dioxide, mixing Mortierella nigrescens micromycete biomass with a treated solid residue and heating the mixture up to 60 C, not less. The innovation enables to obtain a concentrate of improved structure-forming properties and increased thermal stability.
EFFECT: higher efficiency of manufacturing.
