| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method involves preliminary heating of fruits with 85C hot water for 3 minutes with subsequent sterilisation in a 120C air flow at a rate of 1.5 m/s during 50 minutes with subsequent maintenance during 15 minutes in 100C water and cooling in a 25-28C atmospheric air flow at a rate of 7-8 m/s during 30 minutes. In the process of heating and cooling the jar is turned upside down with a frequency equal to 0.3 s-1, maintenance is performed in a static state of the jars. ^ EFFECT: invention ensures preservation of natural components of the raw materials being applied, reduction of cracked and peeled fruits quantity, enhancement of nutritive and biological value of the product. |
