| 摘要 |
FIELD: nonalcoholic industry. SUBSTANCE: method involves blending citrus juice with sugar syrup, concentrate of fruit pomace acid hydrolysate and preparation produced by sequential extracting of Mortierella humilis micromycet biomass with the use of non- polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline and water, with following joining of first extract with solid residue. EFFECT: improved protective and prophylactic properties of beverage and increased breaking resistance. |
