FIELD: food-processing industry.
SUBSTANCE: method involves washing roots; skinning; grinding to particles of 5-7 mm size; acidifying ground mass with citric acid to pH value of 4.2 and exposing to thermal processing by microwave heating at temperature of 100 C until ground mass is cooked out; drying cooked out mass under vacuum at residual pressure of 0.01 MPa during 18-20 min by microwave heating at specific power of 1,000-1,200 W/kg; cooling; grinding into powder and packaging ready product.
EFFECT: improved quality of powder by reducing beet color and eliminating beet odor.
1 tbl, 3 ex
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