METHOD OF MANUFACTURING FUNCTIONAL PURPOSED NATURAL HONEY PASTE (VERSIONS) Russian patent published in 2008 - IPC A23L1/08 A23L1/36 A23L1/30 A23L1/212 

FIELD: food products manufacturing technique.

SUBSTANCE: method implies melting honey which is prepacked in a dry-air heating chamber during 10-14 hours so that temperature of the melted honey is maintained in the range of 50-55°C, and honey humidity is kept constant. Then melted honey is poured from the container into the collecting jar through the mesh filter with holes diameter of 2-3 mm which is covered with sieve or gauze. Afterwards honey refiltering, settling for 8-12 hours (45-50°C), removing foam with impurities, holding it for 3-4 days, reheating and returning the taken away honey follow. After settling honey is supplied to the mixer where nuts and/or seeds kernels or dried fruits are additionally introduced to it. Nuts and/or seeds kernels are beforehand inspected, washed, dried and crushed down to the size of 1.5-3 mm. Dried fruits are steeped beforehand in cold water for 1-2 hours, washed, inspected, rinsed with shower, dried and crushed down to the size of 1.5-3 mm, and the crushed mass is laid out in a layer 5-10 mm thick and treated with bactericide irradiator for 2-3 minutes. The obtained honey-nut or honey-fruit mixture is homogenised for 5-10 minutes producing paste which is then packed and sealed.

EFFECT: invention allows maximal preserving of biologically active substances and antioxidants in the end product.

18 cl, 1 tbl, 3 ex