HORTICULTURAL AND FRUIT PUREE PRODUCTION METHOD Russian patent published in 2011 - IPC A23L1/212 A23B7/00 

FIELD: food industry.

SUBSTANCE: invention relates to a horticultural and fruit raw material processing technology. Apricots, cherries and raspberries are washed, inspected, cleaned, milled and mixed in proportion 50.28:36.72:13.01. Then one ads to the horticultural and fruit puree 90% sugar syrup in an amount of 70% of initial horticultural and fruit mixture weight and 6% water solution of food pectin in an amount of 1.2 % of initial horticultural and fruit mixture weight. Then the produced horticultural and fruit mixture is heated up to 92°C and concentrated by way of two-stage evaporation. The first stage represents water vapour evaporation from finely dispersed puree drops under a pressure of 3÷4 kPa, the second stage represents horticultural and fruit puree film evaporation at a temperature of 30-40°C and under a pressure of 3÷4 kPa. Due to evaporation of generated vapours one conditions dry substances content in the horticultural and fruit puree up to 28%. Then the prepared horticultural and fruit puree is packaged, sealed and sterilised.

EFFECT: invention ensures the ready product quality enhancement, production of a horticultural and fruit puree of preset, balanced composition and food value, the product is adapted for different age groups of population with account for recommended daily intake and safe level of daily intake.

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