FIELD: food industry.
SUBSTANCE: yacon tubers are sorted, calibrated, washed, peeled, boiled and mashed for preparing puree. The puree is whipped into a pastila mass. Then drying is started at the temperature of 75°C, and finished at the temperature of 50°C. Dry sheets are cooled, cut into strips of 2.5×5 cm and packaged. Wherein per 1000 kg of the finished product 2830 kg of yacon without peel are taken.
EFFECT: new finished product with functional properties and high consumer values.
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