PRODUCTION METHOD OF APRICOTS COMPOTE Russian patent published in 2010 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: invention relates to techniques of canned apricot compotes production. The method provides for preparation of the ingredients, preparation of a syrup out of the extract, packing of the apricots and syrup, sealing and thermal treatment. The prepared girasol-sunflower is cut, dried in a microwave oven for 1 hour minimum until its residual humidity is about 20% at microwave field power providing warming of the girasol-sunflower inside the bits to 80-90°C. Then the girasol-sunflower is roasted and minced. The prepared barley malt is also roasted, girasol-sunflower and barley malt are mixed in mass ratio 7:3. The obtained mixture is extracted by drinking water at phases ratio 1:(6-7) and periodic pressure releases in the extraction mixture until the water boils. The syrup is prepared with dry substances content of 31-43.5% and the syrup is heat-treated until industrial sterility is achieved.

EFFECT: method enables to produce compote with coffee flavour and aroma tones without actual coffee content, simplify the technology and reduce the number of boiled fruit in the target product without reducing the product shelf life.

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