| 摘要 |
food industry, particularly, preparation of sugary products. SUBSTANCE: method involves extraction of dried grape with water of 60-95 C with extract preparation containing invert sugar, its cleaning from nonsugars, concentration of extract until syrup is prepared with preset content of dry substances. Extraction is conducted at ratio of water and dried grape 1: 1-1:3 for 30-180 min. Before extraction, water is cleaned from impurities and its pH is brought up to 5.0-6.5. Syrup prepared by concentration is directed for storage or crystallization. For syrup crystallization introduced in it is inoculum from glucose and fructose with forming of friable mixture. Crystallization is conducted by blowing through a layer of said mixture with air of 50-80 C for dehydration and increment of crystals. The process involves mixing of components with following drying of product by air with temperature 30-50 C and relative humidity <30%. EFFECT: improved extraction process and increased yield of prepared product. 2 cl, 1 ex
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