| 摘要 |
FIELD: juice industry. SUBSTANCE: method involves blending citrus juice, sugar syrup and rubbed fruit pomace; introducing into blend preparation produced by sequential extracting of Mortierella gemmifera 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, subjecting rubbed pomace to acid hydrolysis; separating hydrolyzate and concentrating until dry substance content is 2.5-4.5%; using resultant concentrate for blending. EFFECT: improved protective and prophylactic properties and increased break resistance of resultant beverage owing to the use of unique combination of components taken in predetermined ratio. 4 ex |
