| 摘要 |
FIELD: food industry for conservation using carbohydrate-containing concentrates. SUBSTANCE: method involves saturation of prepared raw material with carbohydrates in concentrated clarified fruit or berry juice with 50-75% content of dry substances, and with addition of preparation produced by successive extraction of biomass of Mortierella verticillata micromycete with nonpolar extracting agent under above-critical condition with water, alkali, water, acid, alkali and water with the following combination of the first extract with solid residue at temperature lower than that of boiling of concentrated juice up to content of dry substances in raw material equal to 50-55%. Then mixture is dried up to moisture content of 20-25%. EFFECT: improved organoleptical properties of candied berries; reduced losses of native biologically active substances. 3 cl |
