FIELD: food industry.
SUBSTANCE: invention relates to technology for preparing jellying concentrate containing structural-forming agents of vegetable and bacterial origin. Method involves preparing sugar beet root crops, heat deodorization with carbon dioxide, squeezing out to obtain juice and residues, hydrolysis-extraction of residues, separation of extract, blending juice and extract, addition to the blend of liquid ammonia, concentrating by vacuum-evaporation and treatment of the concentrate with liquid carbon dioxide. In heat deodorization carbon dioxide in supercritical state is used. Hydrolysis-extraction is carried out with hydrochloric acid solution that is prepared directly in extractive volume in separate feeding water and liquid hydrogen chloride to it. Extract prepared after extraction of biomass of micromycetes Mortierella spinosa with carbon dioxide in supercritical state in the amount about 2% by the dry matter mass is added with ammonia to the blend simultaneously. After extraction with carbon dioxide in supercritical state biomass of micromycetes Mortierella spinosa is extracted successively with water, alkali, water, acid, water, alkali and water. The prepared solid residue is treated with liquid ammonia and added to the concentrate treated with liquid carbon dioxide in the amount equivalent to the biomass extract by consumption that is added to the blend with liquid ammonia simultaneously. The obtained mixture is heated to temperature 60°C, not less. Method provides increasing the specific yield of the end product, to reduce consumption of resources and to obtain product eliciting the enhanced structural-forming capacity and enhanced thermal stability.
EFFECT: improved method for producing.
