METHOD OF DRY JUICE PRODUCTION Russian patent published in 2009 - IPC A23L2/08 

FIELD: food industry.

SUBSTANCE: dry juice is produced by evaporating directly squeezed juice under the pressure of 10-1 Pa and the temperature of not more than 50°C until concentrated juice is obtained. The obtained concentrated juice is dried under the atmospheric pressure and the temperature of not more than 50°C during 5 days. Afterwards extrusion resulting in the granulated juice production follows, the latter juice is dried until weight fraction of moisture does not exceed 12%.

EFFECT: invention ensures reducing the temperature alternation range of the directly squeezed juice under the condition of dehydration up to 11-fold one and preserving of up to 87% of the natural water removed from the juice.

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