| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to technology for preparing jellying concentrate. The concentrate is prepared by squeezing out juice under aseptic conditions from prepared, deodorized and sterilized sugar beet with supercritical carbon dioxide in the field of ultrasonic oscillation followed by culturing mycelial fungi of genus Trichoderma and genus Aspergillus with citric acid fermentation in residues, its blending with juice, addition of liquid ammonia and supercritical CO2-extract from biomass of micromycetes Mortierella sarnyensis to the blend. Then method involves extraction of biomass by the known technology for preparing a solid residue that is treated with liquid ammonia followed by concentrating the blend, treatment of concentrate with liquid carbon dioxide, mixing with treated solid residue of biomass of micromycetes Mortierella sarnyensis and heating the mixture to temperature 60°C. Method provides preparing concentrate eliciting enhanced structural-forming ability and enhanced thermal stability. ^ EFFECT: improved method for preparing. |
