METHOD FOR PRODUCING OF JAM FROM SUGAR BEET Russian patent published in 2004 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves washing basic raw material; providing thermal microwave treatment of raw material at temperature of 95-100 C and specific power of 450-500 W/kg for 18-25 min; cleaning and coarse grinding; performing electrochemical activation in anode zone to pH value of 2-2.5 and liquor ratio of 0.7-1.0; adding sugar in an amount of 40-60% by weight of jam; rubbing resultant mass to finely ground state and concentrating by means of thermal microwave treatment process at specific power of 350-450 W/kg for 30-40 min until dry substance content is 64-68%. Method allows jam to be produced, which has color and acidity typical of apple jam and is free from sugar beet taste. Also, product does not tend to sugaring. EFFECT: improved quality of product, increased shelf life, reduced content of saponin, nitrates and nitrites in jam. 4 ex