FIELD: production of jellying concentrate for confectionery products.
SUBSTANCE: method involves squeezing juice from preliminarily prepared sugar beet deodorized with the use of above-critical carbon dioxide; extracting pomace while mixing in extraction volume of water and liquid hydrogen fluoride; blending juice and extract; introducing liquid ammonia and above-critical CO2-extract of Mortierella strangulata micromycet biomass into blend; providing further extraction of said biomass by predetermined process for producing of solid residue, which is further treated with liquid ammonia; concentrating blend; treating concentrate with liquid carbon dioxide; mixing with treated solid residue of Mortierella strangulata micromycet biomass and heating mixture to temperature of at least 60°C.
EFFECT: increased yield of base product possessing improved structuring capability and increased thermal stability.
1 ex
