| 摘要 |
FIELD: food industry. SUBSTANCE: method involves mixing of natural fruit component, for example, natural fruit juice, sweetener and water. The mixture is heat treated in flow-through pasteurizer at temperature 86-89 C for 20-60 s. The prepared fruit gel is cooled and aseptically bottled in aseptic packing not permitting the contact of fruit gel with air. EFFECT: stable consistency and long-term storage life. 6 cl
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