FIELD: food-processing industry, in particular, preparing of jellying concentrate containing plant and microbial structurizers.
SUBSTANCE: method involves preparing juice by squeezing under aseptic conditions of sugar beet deodorized and sterilized with above-critical carbon dioxide in supersonic vibration field; culturing on pomace mycelium fungi of Trichoderma and Aspergillus kind of citric acid fermentation; separating cultural liquid and blending it with juice; introducing into blend liquid ammonia and above-critical CO2-extract of Pythium coloratum 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; mixing with processed solid residue of Pythium coloratum micromycet biomass; heating mixture to temperature of at least 60°C.
EFFECT: improved structuring properties and increased thermal stability of concentrate.
