| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to berries processing. The method envisages prepared red bilberry convective drying till intermediate moisture content, additional drying in microwave filed till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of red bilberry. One performs the manufactured product packing it into a package fabricated of a polymer or combined material in an oxygen-free medium.EFFECT: invention allows to reduce losses of biologically active substances of initial raw materials. |
