| 摘要 |
FIELD: food industry.SUBSTANCE: raw fresh or frozen berries or fruit are milled, sugar substitutes are sieved, pectin and citric acid are dissolved in water at a ratio of 1:1. The prepared berries or fruit and apple puree are stirred and heated in a cooking kettle; then one pours into the kettle the sugar substitutes and then - the pectin mixture with further boiling out until the dry substances content is 65-68%. The fruit-and-berry mass is drained into an intermediate container and stirred. The prepared mass is unloaded onto plastic sheets, spread across the sheet surface, and placed into the drying chamber with a view of the mass structure formation for the time required for pectin to form a stable gel. The mass is cooled, with the temperature in the chamber equal to 25-30°C, until the mass temperature is 40-45°C, dried at 40-45°C during 4 h and repeatedly cooled at 25-30°C. The ready product layers with moisture content equal to 20-22% are cut with disc blades to a format convenient for consumption (in the form of strips or bars) which are additionally dried until the moisture content is 15-17%.EFFECT: maximal possible preservation of useful and nutritive properties of live fruit and berries, with the end product having a long storage life.11 cl, 4 tbl, 4 ex |
