FIELD: food-concentrate industry. SUBSTANCE: the method deals with fruit drying to obtain moisture level not above 15+ACU-, fruit grinding, mixing with water, sugar and roasted rubbed kernels. This mixture is additionally supplemented with ascorbic acid and lipid containing biomass extract of Pythium catenulatum microorganisms followed by evaporating down the mixture to obtain dry matter content being not less than 88+ACU-. Then it is formed in a hot condition, cooled in cellophane film to a room temperature and packed under vacuum into hermetically sealed packing. Synergistic interaction of ascorbic acid and above-mentioned extract provides high adaptogenic properties of the product obtained and prolonged terms of storage up to 3 years. EFFECT: higher efficiency.
| Title | Year | Author | Number |
|---|---|---|---|
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RU2181949C2 |
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| DRIED FRUIT FOODSTUFF PRODUCTION PROCESS | 1999 |
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