APRICOT JAM PRODUCTION METHOD Russian patent published in 2015 - IPC A23L1/06 

FIELD: food industry.

SUBSTANCE: apricot jam production method is performed in the following sequence: raw materials receipt, sorting, washing, stoning (in the summer-autumn period, when fresh fruits are used), hydration during an hour at a temperature of 19±2°C (in the winter-spring period, when dried apricots are used), a mixture composing with addition of water (till dry substances content equal to 55%) and sugar at a ratio of 1:0.6 or 1:0.8 or 1:1 or 1:1.2. Prepared fruits with sugar addition are homogenised by way of treatment by means of a mechanoacoustic apparatus creating an acoustic field with intensity equal to 100-500 W/kg of the product. Then one simultaneously performs the mass heat treatment and pasteurisation in the same mechanoacoustic apparatus at a temperature of 55°C during 15 minutes or at 60°C during 10 minutes or at 65°C during 5 minutes. Then the product is quickly packaged, packed, marked and cooled at an ambient temperature no higher than 19±2°C.

EFFECT: invention allows to obtain the ready product by means of a simplified technology, such product having a pleasant taste, fresh fruits aroma, tender consistency and high nutritive value.

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