| 摘要 |
FIELD: food industry. SUBSTANCE: method involves grinding the raw material, its water extraction at temperature of 95-100 C, separation of extract and concentration. Novelty is that the extraction is conducted at ratio of raw material and water 1:5-1:10. Then, fermentation is additionally carried out by proteolytic ferment, pepsin, for example, for 35-40 C and at temperature extract 35-45 C. Concentration is conducted at atmospheric pressure, and before concentration syrup is introduced in extract in amount of 0.3-2.0% to 100 g of dry substances. Also before concentration, citric acid is added in amount of 0.1-0.2% to raw material mass for keeping colorants. Pepsin is introduced in amount of 0.1-0.3% to raw material mass. EFFECT: higher efficiency. |
