| 摘要 |
FIELD: food industry. ^ SUBSTANCE: recipe ingredients are prepared according the method suggested. Prepared yacon is cut, dried in microwave field until residual humidity content is about 20%, roasted and chopped. It is dried for one hour minimum with the microwave filed power heating yacon bits to 80-90C inside. Prepared barley and rye grains are fried. Yacon is mixed with barley grain and rye grain in mass ratio 2:2:1. The mixture obtained is extracted by drinking water at phases ratio 1:(6-7) and periodic depressurisation in the extraction mixture till water boils. Corresponding extract is separated and filtered. Syrup is made based on the extract. Syrup is prepared with dry substances content 22.5-32%. Peaches and syrup are packaged, sealed and sterilised until industrial sterility is achieved. ^ EFFECT: method enables to simplify the technology and reduce the number of boiled fruit in the target product without shortening its shelf life. ^ 1 tbl |
