| 摘要 |
FIELD: confectionery industry. SUBSTANCE: method involves preparation and deodorization of root crops of sugar beet, juicing, hydrolysis-extraction of pomace, and blending of juice and extract. Then blend is treated with fluid ammonia with simultaneous introduction of preparation produced according to preset technology from biomass of microorganisms selected from preset group, concentrated, treated with liquid carbon dioxide, and heated not lower 60 C. EFFECT: increased gelling ability of final product. |
