FRUIT AND BERRY PUREE PRODUCTION METHOD Russian patent published in 2009 - IPC A23B7/00 A23L1/212 

FIELD: food industry.

SUBSTANCE: invention relates to technology of processing of vegetable and fruit raw materials and can be used in manufacturing of fruit and berry puree. Apples, pears, plums, apricots and peaches are washed, inspected, cleaned, minced in colloid mill and mixed in ratio 25:25:20:15:15, warmed up in autoclave under pressure 0.2 Pa till 120°C. After that obtained fruit and berry mixture is sparged in vacuum chamber under 4…7 Pa at thermostatting temperature 40…45°C. Dry substances content in fruit and berry puree is made up to 23…27% with help of expulsion of the vapours forming, after that 90% sugar syrup is added to the obtained fruit and berry puree in quantity of 70% to the primary mass of fruit and berry mixture. Obtained mixture is warmed up to 78°C under 7 KPa till fruit and berry puree with moisture content 34% is obtained.

EFFECT: invention allows to increase end products quality, obtain fruit and berry puree of preset content and food value which is adopted for different population age groups, reduce materials and energy costs due to intensification of two-staged evaporation and reduce of technological process duration.

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