FIELD: food industry, confectionary industry.
SUBSTANCE: the suggested concentrate should be prepared due to pressing the juice out of sugar beet prepared with deodorated carbon dioxide in supracritical state in the field of ultrasound fluctuations along with beet sterilization. Then comes the beet pressing under aseptic conditions by obtaining the juice and residues. Residues should be hydrolyzed due to simultaneous cultivation micellar fungi of Trichoderma and Aspergillus fungi of acetic acid fermentation upon them followed by separation of liquid phase. The latter should be blended with juice, moreover, liquid ammonia should be supplemented into this blend simultaneously with an extract obtained out of Pythium insidiosum micromycete biomass according to the preset technique. The blend should be concentrated due to vacuum evaporation. The concentrate should be treated with liquid carbon dioxide and heated up to 60 C, not less. The innovation provides increased output of the target product and improved structure-forming properties along with increased thermal stability.
EFFECT: higher efficiency.
