| 摘要 |
FIELD: food industry, confectionary industry. ^ SUBSTANCE: the suggested concentrate should be prepared due to pressing the juice out of sugar beet prepared with deodorated carbon dioxide in supracritical state. Residues should undergo hydrolysis-extracting with hydrofluoric acid solution obtained directly in the mentioned process at separate supply of water and liquid hydrogen fluoride for this stage. Obtained extract without residues should be mixed with sugar beet juice and supplement the blend with liquid ammonia along with an extract obtained due to extracting Mortierella marburgensis micromycete biomass according to the preset technique. The concentrate should be treated with liquid carbon dioxide and supplemented with a solid residue obtained as a result of extracting Mortierella marburgensis micromycete and treated with liquid ammonia. The mixture should be heated up to 60 C, not less. The innovation provides increased output of the target product and improved structure-forming properties. ^ EFFECT: increased thermal stability. |
