| 摘要 |
FIELD: grape-processing industry, confectionary industry. ^ SUBSTANCE: the suggested method for manufacturing grape paste deals with applying, as initial raw material, secondary vinicultural product - grape residues - reduced with the help of dispergator-extractor up to 3.5-10.0 particles size. High degree of dispersion and low moisture of initial raw material (50-60%) enable to carry out subsequent thermal treatment at the stage of boiling down during short period of time being equal to about 8-10 min at 98-100 C. The suggested innovation provides obtaining the product of high content of biologically active components. ^ EFFECT: higher efficiency of manufacturing. ^ 5 ex, 1 tbl |
