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 alliaceae micromycete biomass in a desired sequence to be then 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. This enables to increase the quality of the target product.

EFFECT: higher efficiency.

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