PRODUCTION METHOD OF APRICOTS COMPOTE 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 the ingredients, preparation of a syrup out of the extract, packing of the apricots and syrup, sealing and thermal treatment. Prepared chicory is cut, dried in a microwave field until its residual moisture content is about 20% with the microwave field power providing warming of the chicory inside the bits up to 80-90°C for 1 hour minimum, roasted and chopped. Prepared barley malt is roasted, chicory 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 31-43.5% 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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