| 摘要 |
FIELD: food products manufacturing technique. ^ SUBSTANCE: raspberry, strawberry, black currant, plums, apricots and cowberry are washed, inspected, cleaned, crushed, mixed in the proportion of 25 : 20 : 15 : 10 : 15 : 15 and extruded. The obtained berry-fruit mix is dried up to 75% moisture content by releasing pressure and evaporating the vapours produced. The obtained berry-fruit puree is enriched with 90% sugar syrup in the amount of 80% of the initial berry-fruit mix weight, 5% water solution of food pectin in the amount of 1.5% of the initial berry-fruit mix weight and 5% water solution of citric acid in the amount of 0.1% of the initial vegetable mix weight, then it is cooked under the pressure of 4200 Pa resulting in berry-fruit puree with final moisture content of 34%. ^ EFFECT: improvement of end product quality, production of berry-fruit puree with the specified composition and nutritional value, decrease of material and energy costs of manufacturing and reduction of processing time. |
