CHERRY COMPOTE STERILISATION METHOD

摘要

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The method involves two-stage heating of cherry compote in 70 and 85C water for 8 and 35-40 minutes respectively with subsequent stage cooling in 80C water during 5 minutes, then - in baths with 60C water during 5 minutes and with 40C water during 5 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.166 s-1. ^ EFFECT: method ensures significant saving of heat energy and water; additionally the method allows to ensure more complete preservation of biologically active substances contained in the initial raw material, reduce the quantity of boiled fruits in the ready product and improve the syrup quality. ^ 1 ex