FIELD: food production technology.
SUBSTANCE: dried fruit raw material is extracted for 25-30 minutes with water at 50-75°C with addition of complex pectolytic and cellulolytic enzyme preparation "П10Х" in amount of 0.05-0.07% by weight of raw material being processed. Then raw material is extracted with hot water at 85-90°C to solids content of 10-15%. Then mixture is concentrated at 70-80°C and 0.005-0.008 MPa using vacuum evaporator installation to 40-70% solids content in resulting concentrate. To concentrate cooled to 50-55°C, natural anthocyan antioxidant is added in amount of 0.02-0.36 wt % and resulting product is bottled.
EFFECT: resulting concentrate of higher bioavailability and functional properties produced according to non-waste technology.
4 ex
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| METHOD FOR PRODUCTION OF NATURAL SWEET WHITE FRUIT WINE | 2011 |
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| 0 |
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