METHOD OF MANUFACTURING APPLE PUREE FROM MARC OF DIRECTLY SQUEEZED JUICE PRODUCTION Russian patent published in 2018 - IPC A23L21/12 

FIELD: food industry.

SUBSTANCE: method of manufacturing apple puree from marc of directly squeezed juice production is proposed, according to which marc with 18 wt % of dry substances, formed after separating 40-45% of directly squeezed juice, is fed to a microwave chamber, where it is heated to a temperature of 80-90°C. Further, the marc is fed to a doubled mashing machine for obtaining puree. The resulting puree is preserved aseptically, heating it to 70°C, and pasteurized at a temperature of 98-100°C for 2 minutes. Then it is cooled to 25°C and packaged in aseptic conditions in aseptic containers.

EFFECT: method provides obtaining apple puree with increased antioxidant activity and microbiological stability.

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