RU2003113604A - METHOD FOR PREPARING A CARBOHYDRATE CONTAINING JELLY CONCENTRATE FOR CONFECTIONERY PRODUCTS - Google Patents

Claims (1)

A method of preparing a carbohydrate-containing gelling concentrate for confectionery, involving the preparation of sugar beet root crops, thermal deodorization with carbon dioxide, squeezing to produce juice and squeezes, hydrolysis of squeezes with separation of the liquid phase, blending it with juice, introducing liquid ammonia into the blend, concentration by vacuum evaporation, treatment of the concentrate with liquid carbon dioxide and heating to a temperature not lower than 60 ° C, characterized in that thermal deodorization is carried out by carbon dioxide in supercritical In the ultrasonic vibrations field with simultaneous sterilization of the beets, the squeezing is carried out under aseptic conditions, squeezing is carried out by co-cultivation of mycelial fungi of the genus Trichoderma and genus Aspergillus of citric acid fermentation, and the extract obtained after extraction of the biomass of Monierella micromycete is introduced into the blend carbon dioxide in a supercritical state, in an amount of about 2% by weight of dry matter, while after extraction with carbon dioxide in supercritical The biomass of micromycete Mortierella strangulata is sequentially extracted with water, alkali, water, acid, water, alkali and water, the resulting solid residue is treated with liquid ammonia and introduced into a concentrate treated with liquid carbon dioxide in an amount equivalent to the biomass consumption of the extract introduced into the blend simultaneously with liquid ammonia, and the mixture is subjected to heating to a temperature not lower than 60 ° C.