METHOD OF DRY JUICE PRODUCTION

摘要

FIELD: food industry. ^ SUBSTANCE: dry juice is produced by evaporating directly squeezed juice under the pressure of 10-1 Pa and the temperature of not more than 50C until concentrated juice is obtained. The obtained concentrated juice is dried under the atmospheric pressure and the temperature of not more than 50C during 5 days. Afterwards extrusion resulting in the granulated juice production follows, the latter juice is dried until weight fraction of moisture does not exceed 12%. ^ EFFECT: invention ensures reducing the temperature alternation range of the directly squeezed juice under the condition of dehydration up to 11-fold one and preserving of up to 87% of the natural water removed from the juice. ^ 1 tbl, 2 ex