| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method involves preparing table beet, its rubbing through, sterilization of puree prepared, fermentation in combined culturing mycelial fungi of genus Trichoderma and genus Aspergillus of citric acid fermentation using this puree, separation of cultural fluid, its concentrating up to the content of dry matter 58-60%, addition of prepared concentrate to prepared vegetable raw and boiling down. Solid residue prepared after successive extraction of micromycetes Mortierella spinosa biomass with non-polar extractant in supercritical state, water, alkali, water, acid, water, alkali and water is added in the amount 6-8% of dry matters mass. Also, extract prepared after extraction of equivalent amount of the same biomass with non-polar extractant in supercritical state is added to the concentrate. Method provides preparing the end product with improved organoleptic properties. ^ EFFECT: improved manufacturing method, valuable properties of product. ^ 5 ex |
