KAMCHATKA BILBERRY SYRUP MANUFACTURING METHOD Russian patent published in 2017 - IPC A23L29/206 A23L3/00 A23L2/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely, to methods for production of syrups from whole Kamchatka bilberry fruits. The method implies manufacturing of juice by pressing of Kamchatka bilberry fruits. For the purpose of clarification, the juice is centrifuged and then filtered. Following the juice filtration, 40% of the juice amount is placed into a syrup pan and sugar is added at the following ingredient rate (%): clarified Kamchatka bilberry juice 36.0 and sugar 64.0. Afterwards the mass is heated up to the temperature of 85°C, the remaining juice is added to the heated mass and mixed. The produced syrup is screened, dispensed into glass containers, sealed, pasteurized at the temperature of 85°C for 15 minutes and cooled down to 35-40°C. Preservative in the form of sorbic acid or potasium sorbate 0.2% is added after 40% of Kamchatka bilberry juice is put into the syrup pan, in case syrups are produced with artificial sweeteners.

EFFECT: invention allows for the production of syrup with high content of biologically active substances with hepatoprotective effect, additionally it can be used by different population categories, including those suffering from diabetes mellitus to prevent diabetic retinopathy development.

11 cl, 2 ex