APPLE CHIP PRODUCTION METHOD Russian patent published in 2017 - IPC A23L19/00 A23B7/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to apple chip production method. Apples are sorted per their size, washed, seed cell is removed, apples are peeled, cut into rings 3-4 mm thick. Apples are blanched in 0.05% citric acid solution at the temperature of 55°C for 5 minutes, poured over with hot syrup with the temperature of 75°C (1:1 sugar syrup 70% and grape fruitage), cured for 6-7 hours. Apples are laid on sieves, syrup is drained and then boiled. Pouring with hot syrup follows as well as curing for 5 hours, taking out, drying, syrup draining down, then the procedure is repeated. Produced apple semi-products undergo convection drying. Drying is performed at a temperature of 60°C during 3-5 hours till residual moisture content in the product is equal to 6-7%.

EFFECT: invention makes it possible to exclude frying of semi-products in oil, improve food and organoleptic properties of the product, preserve product colour, reduce its caloric value, increase equipment efficiency, decrease duration of the technological cycle.

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