| 摘要 |
FIELD: non-alcoholic industry. SUBSTANCE: method involves blending citrus syrup, sugar syrup and rubbed fruit pomace; additionally introducing into resultant blend preparation produced by sequential extracting of Mortierella pulchella 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 rubbed fruit pomace to acid hydrolysis; separating and concentrating hydrolysate to dry substance content of 2.5-4.5%. Concentrate is used for providing blending procedure. Product is prepared with the use of components taken in predetermined ratio. EFFECT: wider range of beverages based on citrus syrup, improved protective and prophylactic qualities and increased resistance to stratification. 4 ex |
