| 摘要 |
FIELD: food processing industry, in particular cannery industry. ^ SUBSTANCE: claimed method includes inspection, washing and blanching of raw materials prepared from mixture of (mass %) cut apples 33.0-35.0; feijoa puree 23.0-25.0; 50 % apple syrup 35.0-40.0; and pectin gel forming powder 2.0-5.0, followed by mixture boiling to produce target product containing 56-58 % of dry materials. Said pectin gel forming powder is obtained by enzyme treatment of seed-free apple refuse at water duty of 1:1 for 30 min followed by drying with IR-rays at 40-50°C for 4 hours. Food structure-forming agent is soaked before formula component blending in syrup in ratio of 1:10, respectively. ^ EFFECT: dietary product with increased content of biologically value and flavoring agents and decreased content of dry matters, improved organoleptic characteristics useful in nutrition of infants and subjects suffering from diabetes mellitus. ^ 2 tbl, 5 ex, 2 cl |
