FIELD: food industry.
SUBSTANCE: method for vacuum drying of fruits and berries includes blanching and grinding raw materials, freeze-drying in a vacuum chamber at a residual pressure of 10-30 Pa to a humidity of 30-35%, wherein the raw materials after freeze-drying are saturated with a berry syrup with or without sugar at a temperature of 20-25°C and a humidity of 65-70%. Further, the treated fruits and berries are vacuum-dried at a residual pressure of 2.5-3 kPa and a temperature of 45-50°C until the raw material humidity reaches 30-35%.
EFFECT: increasing the vitaminization level.
2 ex
| Title | Year | Author | Number |
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