METHOD FOR MANUFACTURE OF FUNCTIONAL PURPOSED NATURAL HONEY PASTE (VERSIONS) Russian patent published in 2011 - IPC A23L1/08 

FIELD: food industry.

SUBSTANCE: group of inventions relates to food industry and can be used for manufacture of functional purpose natural honey paste. The method envisages natural honey preparation by way of dry air thermal treatment during 1-8 hours with simultaneous heating to 40°C in a sealed container. Then the honey undergoes double purification through a strainer and during drain into the collector through the secondary purification filter of the drain funnel which ensures uninterrupted delivery into the accumulation vessel. Then the prepared honey is maintained for 24 hours at a temperature of 12-16°C and mixed with a filler represented by either nut kernels and/or seeds or dry fruit to produce a paste. The preliminarily treated filler (nut kernels and/or seeds or dry fruit) is milled into particles sized no more than 3 mm to produce a nut paste or mixture of milled fry fruit with dispersity at least 330 mcm. The produced paste temperature is maintained at 40°C level; then the paste is packaged and sealed.

EFFECT: invention allows to increase the produced product food value, reduce filler losses, extend the range, decrease the calorie content of the product without detriment to preservation of valuable micro- and macroelements and proteins.

27 cl