FIELD: food-processing industry.
SUBSTANCE: method involves preparing and rubbing beet; sterilizing resultant pulp and fermenting while providing combined cultivation thereon of mycelium fungi of Trichoderma kind and of Aspergillus kind of citric acid fermentation; separating cultural liquid and concentrating to dry substance content of 58-60%; introducing resultant concentrate into prepared raw materials and boiling out; introducing into cultural liquid solid residue produced after sequential extracting of Mortierella parvispora micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, said solid residue being introduced in an amount of 6-8% by weight of dry substances; introducing into concentrate extract produced after extracting of equivalent amounts of the same biomass with the use of non-polar extractant in above-critical state.
EFFECT: provision for obtaining of base product with improved organoleptical properties.
5 ex
