摘要 |
FIELD: nonalcoholic industry. SUBSTANCE: method involves blending components introduced in the following weight ratio: concentrate of acid hydrolysis fruit pomace 200-500; preparation of Mortierella jenkinii micromycet biomass 0.02-0.13; citrus juice 300- 500; sugar syrup in an amount providing dry substance content of 10%. Preparation is produced by sequential extracting of Mortierella jenkinii 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 and increased breaking resistance of beverage. 4 ex |