| 摘要 |
FIELD: non-alcoholic industry. SUBSTANCE: method involves blending citrus juice with sugar syrup, concentrate of fruit pomace acid hydrolysate and preparation produced by sequential extracting of Mortierella zychae 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; before blending procedure, subjecting fruit pomace to acid hydrolysis, separating hydrolysate and concentrating it to dry substance content of 2.5-4.5%. EFFECT: wider range of beverages based on citrus juice, increased protective and prophylactic properties, and improved resistance of beverage to stratification. 4 ex |
