METHOD FOR MANUFACTURING FRUIT-BERRY PUREE Russian patent published in 2005 - IPC

FIELD: food industry.

SUBSTANCE: the suggested fruit-berry puree should be prepared due to grating raw material without separating waste products and decanting. One should then mix a centrifugate with a residue and solid residue obtained due to successive extracting Mortierella lignicola micromycete biomass with a nonpolar extracting agent with water, alkali, water, acid, water, alkali and water. It should be repeatedly decanted. Then the centrifugate obtained should be supplemented with an extract obtained after the first extracting the same biomass with a nonpolar extracting agent in supercritical state, heated, packed followed by thermal treatment by obtaining the target product that better keep the chromaticity of initial raw material being stable to stratification during the whole guarantee period of storage.

EFFECT: higher efficiency.

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