JAM PRODUCTION METHOD Russian patent published in 2003 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves washing and shelling fruits, blanching; mixing with sugar or sugar syrup and, if necessary, with flavor additive; providing thermal processing of ready product; cooling and packing. Prepared fruits with mixed sugar are processed by means of rotary dispersing apparatus, which creates acoustic field at intensity of 100-500 W/kg of product. Thermal processing and pasteurizing stages are conducted simultaneously in rotary dispersing apparatus at temperature of 70-120 C, preferably at 70-95 C, for 5-10 min. For preparing of apricot jam, fresh apricot fruits are mixed with sugar in the ratio of 1:0.8-1, for preparing of apple jam, apple fruits are mixed with sugar in the ratio of 1: 0.6-1. After pasteurization stage, citric acid may be added in an amount of up to 0.05% by total weight of ready product. After thermal processing and pasteurization stages, edible gelatin is additionally introduced in an amount of 0.5-1.5% or aromatic plant infusion is introduced in an amount of up to 1% by weight of ready product. Jam has pleasant taste, soft consistency and high nutritive and biological value. EFFECT: simplified production method allowing fresh aroma and color to be kept and improved quality of product. 7 cl, 6 ex