FIELD: food industry.
SUBSTANCE: after sorting, inspection, washing, peeling, cutting and crushing, cabbages, beet-roots and carrots are pressed. Then the produced juices are blended at a ratio of 40:20:40%; then the blended juice is cryo-concentrated before freezing till dry substances content is equal to 14% and dried by way of sublimation till residual moisture content is equal to 4.0%.
EFFECT: method allows to reduce blended juice drying duration by 120 minutes and manufacture a dietary dry product of high quality.
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