APRICOT COMPOTE PRODUCTION METHOD Russian patent published in 2009 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned compotes. Method provides for preparation of the recipe components, cooking syrup out of extract, packing apricots and syrup, sealing and thermal processing. For cooking syrup out of extract yacon is cut, dried in microwave field till residual humidity about 20% at microwave field power providing warming of yacon inside the bits till temperature of 80-90°C for at least 1 hour, fried and minced; rye grains are fried; yacon and rye grains are mixed in mass ratio 7:3. Obtained mixture is filled with drinking water in mass ratio 1:(6-7) and extracted at periodic depressurisation in the extraction mixture till water boils; extract is separated and filtered with obtaining 18-19.5% of solids in its content; sugar is added and syrup is boiled till content of total solids is 31-43.5%. Thermal treatment is performed till industrial sterility.

EFFECT: method allows to produce compote with coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled fruits in end product without reduce of product's storage time.

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