| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages placement of white and black mulberries (at a ratio of 80 to 20%, respectively), treated and dried with UHF energy, into a glass container. Then they are poured with boiled water in an amount of 30-50% of the container net weight and treated with UHF electromagnetic field with a frequency equal to 2400÷50 MHz and power equal to 450-600 W during 1.0-1.5 minutes. Temperature within the whole bulk of the product reaches 90-95°C; juice extracted from mulberries has a red-pink colour; dry substances content in the juice is equal to 10-14%.EFFECT: manufacture of a new dessert and dietary product, its organoleptic indices remaining unchanged during a month.1 ex |
