| 摘要 |
FIELD: food-processing industry, in particular, canned food industry. ^ SUBSTANCE: method involves fermenting sterilized beet puree with fungi of Trichoderma and Aspergillus kinds of citric acid fermentation; separating cultural liquid; extracting Mortierella polycephala micromycet biomass with the use of non-polar extract in above-critical state, water, alkaline, water, acid, water, alkaline, and water; introducing resultant solid residue into cultural liquid; concentrating it and introducing into concentrate first extract of Mortierella polycephala micromycet biomass; pouring resultant mixture onto preliminarily prepared raw plant material until dry substance content in liquid phase reaches 65-72%; packing resultant base product into consumer cans or forming while cooling, with following packing of base product. ^ EFFECT: improved organoleptical properties and prolonged shelf life of base product. ^ 5 ex |
