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 girasol is cut, dried in microwave oven till residual humidity 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, obtained mixture is extracted by drinking water at phases ratio 1:(6-7) and periodic depressurisation in the extraction mixture till water boils. 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.