FIELD: food industry.
SUBSTANCE: method envisages beet chipping, desaccharification, pulp clarification at the stage of colourity stabilisation, pulp pressing, drying and storage. Pulp clarification at the stage of colourity stabilisation is performed with a citric acid solution with weight fraction equal to 0.08-0.09% during 40-45 minutes under continuous stirring conditions. Drying is performed in active hydrodynamic modes at a temperature of 85-110°C during 11-15.5 minutes till relative moisture content of the pulp is equal to 11-12%. Before further usage, the pulp is swollen.
EFFECT: invention allows to enhance food safety due to stabilisation of beet pulp colourity with a citric acid solution, produce high quality dry pulp, increase pectin and food fibres yield due to swelling stage inclusion into the beet pulp preparation process.
1 dwg
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