FIELD: food processing industry, in particular cannery industry.
SUBSTANCE: claimed method includes juice preparation by heating sea-buckthorn fruits in amount of 80-90 mass % and small-fruited apples up in amount of 10-20 (based on total fruit mass) to 90-95°C for 5-7 min, pulping, blending with sugar, blend heating up to 60-65°C, hot pre-packing, capping and ultrasound treatment for 4-10 min.
EFFECT: simplified process; increased yield of target product without losses of biologically active substances.
2 cl, 4 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF FRUIT-AND-BERRY DESERTS BASED ON FREELY EXTRACTED JUICE OF SEA-BUCKTHORN FRUITS | 2011 |
|
RU2481774C1 |
| JAM PREPARATION COMPOSITION | 2013 |
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RU2526658C1 |
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| STRAINED SEA-BUCKTHORN WITH SUGAR | 2013 |
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| PRODUCTION METHOD FOR SMALL-FRUITED APPLE SAUCE | 2006 |
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| METHOD FOR NONWASTE LOW-TEMPERATURE PROCESSING OF FRUIT AND BERRIES FOR PRESERVES | 2009 |
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| METHOD FOR PRODUCTION OF ANTHOCYAN FOOD-GRADE DYES FROM PLANT RAW MATERIALS | 2004 |
|
RU2281306C2 |
| FRUIT JUICE | 1998 |
|
RU2141778C1 |
| SEA-BUCKTHORN FRUITS PROCESSING METHOD | 2012 |
|
RU2490916C1 |
