PRODUCTION METHOD OF MASHED APPLE CONCENTRATE Russian patent published in 2008 - IPC A23B4/44 

FIELD: production method of food products.

SUBSTANCE: production method of mashed apple concentrate includes washing and examining of the fruit, removal of 40% juice from apples, boiling of fruit during 6...15 min at the temperature 90...96°C, two stages grating: at first through the hole 1.0...1.5 mm diameter, then through the sieve with 0.5...0.8 mm diameter of extruder holes. Received flesh after juice removing is predried till humidity of 45% with the help of pressure decrease and evaporation of created steams. In predried mashed apples one adds 70% sugar syrup in quantity of 30% to mashed apples mass and 0.1% sodium benzoate to mashed apples mass. Then received mixture is agitated and heated at the temperature 85...90°C with pressure 8500 Pa till receiving of mashed concentrated with humidity 40%. Then received mashed apples are sterilised with heating it till the temperature 95...97°C and packed in tare.

EFFECT: quality improvement of mashed concentrates of stated compound; decrease of material and energy consumption for production because of intensification of fruit treatment process in extruder and decrease of technological process time.