FIELD: food industry.
SUBSTANCE: invention relates to technology of fruit cocktails production. Method provides for mixing of kiwi, persimmon and feijoa purees in specified ratio. After mixing, homogenisation, deaeration, hot filling packing, sealing and pasteurisation or sterilisation are carried out.
EFFECT: produced fruit cocktail has composition balanced in certain biologically active substances, for use in gerontological nutrition.
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