METHOD OF PREPARING SQUASH BEVERAGE

摘要

FIELD: food-processing industry. SUBSTANCE: method involves dividing squash fruit prepared for processing into two parts; preparing squash pulp by separating flesh part from skin; mincing, blanching and rubbing; removing seeds from other part of fruit; mincing flesh and heating to temperature of 80-90 C; adding 10%-citric acid solution in the squash: acid solution ratio of 1: 0.7-1: 0.9; holding and rubbing; mixing both resultant pulps, sugar syrup and dog rose syrup at predetermined ratio of used components. Method is used for producing dietary canned food products. EFFECT: provision for obtaining beverage with increased pectin content and increased biological value. 2 tbl