| 摘要 |
FIELD: food industry.SUBSTANCE: apricot compote production method is as follows: before putting into jars apricots are preliminarily treated with microwave energy with a frequency equal to 2400±50 MHz and power equal to 300-500 W. Large fruits are treated during 20-30 sec.; 30-35% of kernels are removed due to the created flow of air, moisture, temperature (65-70°C) from the fruit centre to the surface; the remaining fruits are cut and kernels are removed. Small fruits are treated during 10-20 sec.; additionally, air is removed and cell membranes are destructed. Then the fruits are poured with a syrup with dry substances content equal to 20-35%, prepared from a dessert product produced from mulberries with dry substances content equal to 70-73%, sealed and sterilised.EFFECT: invention allows to produce a compote with improved organoleptic properties, ie in terms of a colour, taste and flavour due to acceleration of the syrup diffusion into fruit cells. |
