FIELD: confectionery industry, in particular, processes for preparing of jellying concentrate containing structurizers of plant and microbial origin.
SUBSTANCE: method involves squeezing juice from sugar beet which is prepared and deodorized with above-critical carbon dioxide; extracting pomace while mixing in extraction volume of water and liquid hydrogen fluoride; blending juice and extract; introducing into blend liquid ammonia and above-critical CO2-extract of Mortierella gamsii micromycet biomass; extracting mixture by predetermined process for producing of solid residue; treating solid residue with liquid ammonia; concentrating blend; treating concentrate with liquid carbon dioxide; mixing with treated solid residue of Mortierella gamsii micromycet biomass and heating mixture to temperature of at least 60°C.
EFFECT: improved structuring properties and increased thermal stability of resultant concentrate.
