FIELD: confectionery industry.
SUBSTANCE: method involves squeezing under aseptic conditions juice from sugar beet which is prepared, deodorized and sterilized with above-critical carbon dioxide in supersonic vibration field; cultivating Trichoderma and Aspergillus kind fungi of citric acid fermentation on pomace; separating cultural liquid; blending the latter with juice; introducing into blend liquid ammonia and above-critical CO2-extract of Mortierella beljakovae micromycet biomass; extracting by predetermined process for producing of solid residue treated with liquid ammonia; concentrating blend; treating concentrate with liquid carbon dioxide; mixing with treated solid residue of Mortierella beljakovae micromycet biomass and heating mixture to temperature of at least 60°C.
EFFECT: increased yield of base product and improved structuring properties.
