FIELD: food industry.
SUBSTANCE: invention relates to food industry. According to the proposed method one loads fruit and vegetables into a solution for infusion at a temperature of 45°F - 50°F and modifies the pressure. The solution contains 30 - 60 wt % of solid substances completely consisting of prebiotic soluble fibre other than inuline such as a fructooligosaccharide with a short chain or dextrin. The infusion solution concentration is maintained within the range of 30° - 60°Bx. Additionally, one proposes an infusion product.
EFFECT: inventions group allows to manufacture a product with reduced sweetness, a good texture, an intensified natural taste and extended storage life.
17 cl, 1 dwg, 3 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| SNACK MIXTURE OF FRUIT OR VEGETABLES AND CEREALS | 2009 |
|
RU2492694C2 |
| BAKED CRACKER AND ITS PREPARATION METHOD | 2010 |
|
RU2487543C2 |
| FOOD FIBRES PRODUCED FROM FRUIT OR VEGETABLE BY-PRODUCTS | 2011 |
|
RU2556388C2 |
| METHOD FOR PRODUCTION OF PASTILLES AND PRODUCT IN FORM OF PASTILLE | 2020 |
|
RU2735036C1 |
| VEGETABLES AND FRUIT SLICES PREPARED FOR STORAGE AND THEIR TREATMENT METHODS | 2006 |
|
RU2421003C2 |
| DEVICE AND METHOD FOR COMBINING INFUSION OF FOOD PRODUCTS BITS | 2008 |
|
RU2438350C2 |
| CHILDREN ALIMENTATION PRODUCTS CONTAINING HYDROLYSED WHOLE GRAINS | 2010 |
|
RU2536911C1 |
| OBTAINING AND INCLUDING BY-PRODUCTS IN BEVERAGES TO INCREASE NUTRITIONAL VALUE AND IMPROVE ORGANOLEPTIC PROPERTIES | 2014 |
|
RU2605352C1 |
| REDUCED VISCOSITY OF BEVERAGES AND FOOD PRODUCTS CONTAINING FRUIT AND VEGETABLE MATERIALS WITH HIGH FIBER CONTENT | 2016 |
|
RU2739084C2 |
| VEGETABLE AND FRUIT-AND-VEGETABLE PASTILLES, THEIR MANUFACTURE AND CONSUMPTION METHOD (VERSIONS) | 2012 |
|
RU2569480C2 |
