FIELD: food industry.
SUBSTANCE: berry sauce includes strawberry puree, Jerusalem artichoke marc, succinic acid, and stevioside with the following content of initial components, wt %: strawberry puree - 39.989-59.989; Jerusalem artichoke marc - 40-60; stevioside - 0.01; succinic acid - 0.001.
EFFECT: invention allows to increase the food density of the finished product, as well as its functional properties.
2 tbl, 2 ex
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