METHOD FOR APPLE THICK SPREAD MANUFACTURE FROM MARC OF DIRECTLY SQUEEZED JUICE PRODUCTION Russian patent published in 2018 - IPC A23L21/10 A23L19/00 

FIELD: food industry.

SUBSTANCE: first, apple paste is prepared from the marc formed after separation of 40-45% of the directly squeezed juice from crushed apples, for which they are heated by microwave treatment, mixing with molasses in an amount of 50% of the apple mass, rubbing, and a 50% aqueous solution of citric acid is added to the resulting mixture, thoroughly mixed and then the apple paste with a solids content of 50% and a pH of 3.5, which is the source of antioxidants, dietary fibres and reducing sugars, is loaded into a vacuum apparatus where preheating at atmospheric pressure is performed, followed by boiling under vacuum and constant stirring, after the end of cooking, pressure in the vacuum apparatus, is again raised to atmospheric pressure, the product is sterilized, then a vacuum is created in the apparatus and it is allowed to cook for 5-10 minutes for cooling, while for production 1 ton of finished products with a solids content of 70% 1439 kg of apple paste is consumed.

EFFECT: natural organoleptic quality indicators such as colour, flavour and aroma are improved with preservation of structural, mechanical and physicochemical parameters of the thick spread quality, preventive properties are provided by enriching the product with pectic substances, fibre, reducing sugars and increasing the content of antioxidants, production efficiency is increased.

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