FRUIT PUREE PRODUCTION METHOD Russian patent published in 2012 - IPC A23B7/00 A23L1/212 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. According to the proposed method, pumpkins, apples and apricots are washed, inspected, peeled, milled and mixed in proportion equal to 50:25:25, heated under a pressure of 0.15 MPa up to a temperature equal to 110.8°C; then the produced fruit mixture is concentrated by way of two-stage evaporation. At the first stage, due to depressurisation, the mixture is sprayed under a pressure of 3…4 kPa, at the second stage a flowing-down puree film is evaporated at a 35…40°C thermostating temperature on the vacuum chamber vertical wall till dry substances content is equal to 28…30%.

EFFECT: method ensures production of fruit puree of the preset composition and nutritive value, adapted for different age groups of the population.

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