FIELD: production of jellying concentrate comprising structurizers of plant and microbial origin.
SUBSTANCE: method involves preparing sugar beet roots; providing thermal deodorization with carbon dioxide; squeezing to produce juice and pomace; providing hydrolysis of pomace and separating liquid phase; blending liquid phase with juice; introducing liquid ammonia into resultant blend; concentrating by vacuum evaporation; treating concentrate with liquid carbon dioxide. Thermal deodorization process is carried out with the use of carbon dioxide in above-critical state in ultrasonic vibrations field and beet roots are simultaneously sterilized. Squeezing process is performed under aseptic conditions. Pomace hydrolysis process is carried out by joint cultivation thereon of mycelium fungi of Trichoderma kind and Aspergillus kind of citric acid fermentation. Simultaneously with ammonia, extract is introduced into blend. Said extract is produced after extracting of Mortierella gracilis micromycet biomass with the use of carbon dioxide in above-critical state and is introduced in an amount of about 2% by weight of dry substances. After extraction with carbon dioxide in above-critical state, Mortierella gracilis micromycet biomass is sequentially extracted with water, alkaline, water, acid, water, alkaline, and water. Resultant solid residue is treated with liquid ammonia and introduced into concentrate treated with liquid carbon dioxide in an amount equivalent with respect to biomass consumption to an amount of extract introduced into blend simultaneously with liquid ammonia. Resultant mixture is heated to temperature of at least 60°C.
EFFECT: increased yield of base product possessing improved structuring capability and increased thermal stability.
