FIELD: food processing industry, in particular confectionary industry.
SUBSTANCE: method relates to production of gelling concentrate containing structure forming agents of vegetable and microbial origin. Claimed method includes preparation of sugar-beet root crops, thermal deodorization with carbon dioxide, pressing for juice and bagasse production; bagasse hydrolysis and liquid phase separation; blending thereof with juice, addition liquid ammonia into blend, concentration by evaporation in vacuum, and concentrate treatment with liquid carbon dioxide. Thermal deodorization is carried out using carbon dioxide in above-critical state in ultrasound field with simultaneous beet sterilization. Pressing is carried out under aseptic conditions. Bagasse hydrolysis is carried out by concurrent cultivation thereon mycelia fungi of strain Trichoderma and strain Aspergillus obtained by citric acid fermentation. Extract of biomass of Mortierella humilis micromycete obtained after extraction with carbon dioxide in above-critical state in amount of 2 % as reduced to dry matter is added into blend simultaneously with ammonia. After extraction with carbon dioxide in above-critical state biomass of Mortierella humilis micromycete is subsequently extracted with water, alkali, water, acid, water, alkali, and water. Obtained solid residue is treated with liquid ammonia and introduced into concentrate treated with liquid carbon dioxide in amount being equivalent (calculated as biomass consumption) to extract amount introduced simultaneously with liquid ammonia. Obtained mixture is heated up to 60°C.
EFFECT: increased yield of target product; product with improved structure forming ability and increased thermal resistance.
