FIELD: food products manufacturing technique.
SUBSTANCE: method of manufacturing concentrated beetroot juice involves preparation of raw material, its blanching and crushing, juice producing and concentration up to solids weight fraction equal to 55%. Prior to concentration 30% of the beetroot juice is treated in electroactivator up to pH=4.0-4.2. This part of juice is concentrated by boiling. The remaining part of juice is introduced during boiling in two stages. At the first stage 45% of juice is added when solids weight fraction reaches 40%. At the second stage remaining 25% of juice is added when solids weight fraction reaches 50%.
EFFECT: invention allows maximal preserving of raw material staining agents and expanding product range.
2 dwg, 1 tbl, 3 ex
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