METHOD FOR PRODUCTION OF POWDERY FOOD COLOR FROM BEET

摘要

FIELD: food industry. SUBSTANCE: root crops of table beet are washed, ground with receiving the juice. It is stabilized by ascorbic acid by reducing pH up to 4.0-4.5 and pasteurized at temperature 80-82 C without ageing, cooled up to temperature of fermentation 20-22 C, and fermented with pure culture of baker's yeast Saccharomyces cerevisiae, which is introduced in amount of 0.03-0.07% to juice mass, up to sugar content 1.1-0.3% and filtered. Fermented juice is dried on inert carriers up to powdery state of color at temperature 80-90 C. EFFECT: higher efficiency. 1 tblA