FIELD: food processing industry, in particular production of red food-grade dye from deep-colored breeds of small-fruited apples.
SUBSTANCE: claimed method includes soaking of deep-colored small-fruited apples for 3.0-4.0 h under 30 cm water layer at temperature of 8-10°C followed by pressing. Obtained juice with pulp after coarse filtration is centrifuged for 8-10 min at 4800 rpm and decanted. Cleared juice is concentrated in vacuum-evaporating apparatus at temperature of 55-60°C and pressure of 0.25 mPa up to dry matter content of 76-78 % and conserved by addition of 1 % sodium benzoate solution in ratio of 0.6-0.8 pts per 100 pts of dye. Cake obtained after pressing, sedimentation, filtration and decantation is dried at 60-70°C and ground to produce fruit meal.
EFFECT: new raw materials for production of food-grade dyes; increased dye yield.
2 cl, 2 tbl, 1 ex
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