RED BILBERRY CONCENTRATE PRODUCTION METHOD Russian patent published in 2012 - IPC A23L2/08 

FIELD: food industry.

SUBSTANCE: invention relates to berry concentrates production. The method for red bilberry concentrate production is as follows: one crushes red bilberries to produce a mash, maintains the mash during 10-15 minutes at a temperature of 40-45°C, one proceeds with introduction into it a mixture of enzymic preparations i.e. Fructozym colour and Laminex BG at the following ratio of the mash to the enzymic preparations equal to 100 g - 0.015 g. Then one performs (while continuously stirring) hydrolysis during 1-2 hours at a temperature of 40-45°C, heating of the mixture up to a temperature of 80-85°C during 1-2 minutes, cooling to a temperature of 30-40°C and separation into liquid fraction (with dry substances content equal to 10-11%) and solid residue by way of pressing. Then the liquid fraction is concentrated under vacuum at a temperature of 50-60°C, the ratio of enzymic preparations in the mixture is equal to 1:1. Dry substances content in the concentrate is equal to 40-45%.

EFFECT: invention ensures the product yield increase, low viscosity of the juice and the concentrate quality enhancement.

6 tbl, 2 ex