METHOD FOR PREPARING OF POWDERED SEMI-FINISHED PRODUCT FROM SUGAR BEET JUICE Russian patent published in 2006 - IPC A23L1/00 A23L1/214 C13F3/00 

FIELD: food-processing industry, in particular, methods for preparing of food additives.

SUBSTANCE: method involves inspecting and washing sugar beet roots; providing thermal processing by open steam; skinning and grinding clean roots; pressing ground mass for expelling of juice; concentrating juice under low pressure until dry substance content is 40-45% and providing dispersion drying of condensed juice. Thermal processing is performed under pressure of 0.8-0.9 MPa for 1-1.5 min. During grinding process, roots are simultaneously subjected to blanching. Ground blanched mass is acidified by citric acid until pH value is 4.5. Juice is concentrated under low pressure of 0.072-0.076 MPa at temperature of 65-70 C.

EFFECT: improved quality of ready product owing to preventing reducing substances from decomposition and color reduction, and intensified process.

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