| 摘要 |
FIELD: food industry. ^ SUBSTANCE: recipe components are prepared, syrup is cooked out of extract, peaches and syrup are packed, sealed and sterilised till industrial sterility is achieved. For cooking syrup out of extract yacon is cut, dried in microwave oven till residual humidity about 20% at microwave field power providing warming of yacon inside the bits till temperature of 80-90C during at least an hour. Yacon bits are roasted and minced, mixed with roasted and minced acorns in mass ratio 1:1. Obtained mixture is filled by drinking water at phases ratio 1:(6-7) and extracted at periodic depressurisation in the extraction mixture till water boils. Obtained extract is separated and filtered till dry substances content in it is 18-19.5%, sugar is added and syrup is boiled till dry substances content in it is 22.5-32%. ^ EFFECT: method enables to produce compote with coffee flavour and aroma tones without actual coffee content, simplify the technology and reduce content of boiled fruit in the target product without reducing the product shelf life. ^ 1 tbl |
