| 摘要 |
FIELD: food-processing industry, in particular, production of additives used in confectionery industry or additives used as ready food product. ^ SUBSTANCE: method involves washing roots; providing thermal processing of roots by microwave heating with specific power of 450-500 W/kg for 18-25 min; skinning roots and cutting into pieces; exposing resultant pieces to electrochemical activation in anode zone of activator until mass has pH value of 2.0-2.5 at hydraulic modulus of 1.0-1.5; cooking said pieces in sugar syrup; drying and dusting with sugar; drying resultant candied pieces to moisture content of 14-17%. ^ EFFECT: improved quality of candied sugar beet pieces and wider range of usage. ^ 1 dwg, 2 ex |
