FIELD: production of jellying concentrate for confectioneries.
SUBSTANCE: method involves squeezing juice from prepared sugar beet deodorized with above-critical carbon dioxide; extracting pomace during mixing in extraction volume of water and liquid hydrogen fluoride; blending juice and extract; introducing liquid ammonia and above-critical CO2-extract from Mortierella alliaceae micromycet biomass, which is further extracted by predetermined process for producing of solid residue treated with liquid ammonia; concentrating blend; treating concentrate with liquid carbon dioxide and mixing with treated solid residue of Mortierella alliaceae micromycet biomass; heating resultant mixture to temperature of at least 60°C.
EFFECT: improved texturizing properties and increased thermal stability of concentrate.
1 ex
