METHOD FOR PRODUCTION OF SNOWBALL FRUIT SYRUP WITH INCREASED BIOLOGICALLY ACTIVE SUBSTANCES CONTENT Russian patent published in 2015 - IPC A23L1/09 A23L1/30 A23L2/00 

FIELD: food industry.

SUBSTANCE: fruit syrup production method involves whole snowball fruits drying and milling, thermal treatment in the presence of sugar and water and filtration. Snowball fruits are dried till moisture content is equal to 13% at a temperature of 75±2°C during 72 hours with blowing intensity equal to 30% of the air volume during the last hour. Dried fruits are milled into particles sized 0.01 mm. Thermal treatment is performed by way of syrup boiling till dry substances content is equal to 50%.

EFFECT: invention allows to obtain snowball fruits syrup with maximum yield of water- and fat-soluble biologically active substances.

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