METHOD FOR PRODUCING FRUIT BARS Russian patent published in 2017 - IPC A23G3/48 A23L21/10 A23L21/12 

FIELD: food industry.

SUBSTANCE: for producing fruit bars, fruits are inspected, washed, peeled, cut into slices and / or pieces, blanched and dried. After blanching, the prepared fruits are saturated with sugar in sugar syrup with the concentration of 50%, at the sugar syrup temperature of 90-100°C, during the maintaining time of 1 to 20 minutes in said sugar syrup and at the ratio of the syrup and the fruits 1:1. The sugar syrup heating is stopped, and the fruits are maintained within 10 to 20 minutes at the room temperature until the mass fraction of dry substances in the sugar syrup is equal from 24 to 28%. The fruits are separated from the syrup and fed to drying, which is performed using the infrared radiation at the temperature from 70 to 75°C, during the time sufficient to allow the fruit mass loss by 70%, and to provide the final fruit humidity up to 20-25%. The resulting semifinished products are used for subsequent production of fruit bars, which can be stored in kraft bags the entire off-season. The semi-products are loaded into the digester, sugar is added at the ratio of one part per three parts of semifinished products, and boiled out for 20-25 minutes at 80°C with continuously stirring. The resulting finished fruit mixture is cooled to the temperature of 60-70°C. The mixture is loaded from the boiler into the former, in which several ropes are extruded through a die onto a conveyor. The guillotine cuts off a predetermined length of a rope depending on the parameters of a fruit bar obtained. The moulded fruit bars are fed to a mesh conveyor where they are first sprayed with alcohol, and then fed to the cooler with the temperature of -10°C, which allows to remove the residual moisture on the surface of each. The fruit bars pass through the infrared portal for providing their instant sterilisation. Said bars come to the storage table, from which by means of a pusher they are sent to the machine for their packaging.

EFFECT: invention provides obtaining fruit bars with maximum preservation of biologically active substances and valuable vitamin raw materials of the initial product, along with improving their shelf life up to 24 months and reducing production costs.

12 cl, 3 tbl