FIELD: food industry.
SUBSTANCE: method involves preliminary milling of berries into particles sized 2-5 mm; then berries surface treatment with enzyme preparations. Before ultrasound exposure one performs the components soaking in well or purified water during 6-8 hours at a temperature of 35-40°C, after treatment one proceeds with the extract cooling and filtration.
EFFECT: method allows to produce an extract with enhanced biological activity, nutritive value and bactericidal effect and to increase the extractive, flavouring and colouring substances yield.
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