PEACH COMPOTE PRODUCTION METHOD Russian patent published in 2010 - IPC A23L1/212 A23L3/00 

FIELD: food industry.

SUBSTANCE: invention relates to technologies of canned compotes manufacturing. Method provides for preparation of recipe ingredients, preparation of a syrup out of the extract, packing of the peaches and syrup, sealing and thermal treatment. Prepared girasol is cut, dried in microwave field till residual moisture content is about 20% at microwave filed power providing warming of girasol inside the bits till temperature 80-90°C during at least an hour, roasted and chopped. Prepared barley malt is roasted, girasol and barley malt are mixed in mass ratio 7:3, the obtained mixture is extracted by drinking water with phases ratio of 1:(6-7) and periodical pressure releases in the extraction mixture until the water boils, the corresponding extract is separated and filtered. Syrup is prepared with dry substances content of 22.5-32% and the syrup is sterilised 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 content of boiled fruit in the target product without reducing the product shelf life.

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