METHOD OF POLYCOMPONENT HORTICULTURAL FRUIT PUREE PRODUCTION Russian patent published in 2011 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The polycomponent horticultural fruit puree production method is as follows. Grapes, apples, black currants, red currants and gooseberries are inspected, cleaned, milled and blended at a ratio of 40:25:15:10:10. B Added to the produced polycomponent horticultural fruit puree are 90% sugar syrup in an amount of 70% of the puree initial weight and 6% water solution of food pectin in an amount of 1.2% of the puree initial weight. The produced horticultural fruit puree is heated to 96°C and concentrated by way of two-stage boiling down: at the first stage - by way of water vapours evaporation from finely dispersed puree drops under a 5-8 kPa pressure, at the second stage - by way of the puree film boiling down at a temperature of 35-40°C under a 5-8 kPa pressure. One ensures that the puree dry substances content is 28% through the produced vapours evaporation. Then the prepared horticultural fruit puree is containerised, sealed and sterilised.

EFFECT: invention allows to improve end product quality, produce polycomponent horticultural fruit puree of specified composition and food value.

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