| 摘要 |
FIELD: food industry. ^ SUBSTANCE: recipe ingredients are prepared. 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 prepared based on the extract with dry matter content of 42.5-50%. Cherries and syrup are packaged, sealed and sterilised until industrial sterility is achieved. ^ EFFECT: method enables to produce compote with coffee flavour and aroma tones, simplify the technology and reduce content of boiled berries in the target product without reducing the product shelf life. ^ 1 tbl |
