FIELD: food industry.
SUBSTANCE: the present innovation deals with obtaining gelling concentrate containing structure-forming agents of vegetable and microbial origin. Prepared sugar beet should be deodorated and sterilized with supercritical carbon dioxide in the field of ultrasound fluctuations, juice pressing should be carried out under aseptic conditions followed by cultivation upon residues of mycellar fungi of Trichoderma and Aspergillus species of acetic acid fermentation. Then comes separation of culture liquid, its blending with juice, addition of liquid ammonia and supercritical CO2-extract into the blend out of Mortierella alliaceae micromycete biomass extracted then according to the preset technique to obtain solid residue treated with liquid ammonia followed by concentrating the blend, treating the concentrate with liquid carbon dioxide, mixing with treated solid residue of Mortierella alliaceae micromycete biomass and heating the mixture up to 60 C, not less. The innovation provides improved structure-forming capacity and increased thermal stability of gelling concentrate.
EFFECT: higher efficiency.
