METHOD FOR PRODUCTION OF APPLE HEAT-STABLE FILLING FROM POMACE OF DIRECTLY SQUEEZED JUICE PRODUCTION Russian patent published in 2018 - IPC A23L21/10 A23L19/00 

FIELD: food industry.

SUBSTANCE: method of production of apple heat-resistant filling provides for cooking of apple paste from pomace, resulting from separating 40-45% of directly squeezed juice from chopped apples by their heating with the help of microwave processing, mixing of the apple mass with 70% of syrup, rubbing and adding 50% aqueous solution of citric acid to the resulting mixture followed by thorough mixing. A suspension of calcium citrate is then prepared by mixing calcium citrate with hot water. Further, the apple pastes with a solids content of 60% and a pH of 3.5 is added with dry pectin, mixed thoroughly and the remaining water from the suspension of calcium citrate is poured in. The mixture is stirred, brought to a boil and boiled to a final solids content and complete dissolution of the pectin. At the end of boiling, a suspension of calcium citrate is added and mixed thoroughly, while simultaneously cooling the product to the required filling temperature.

EFFECT: producing a heat-stable filling of rich colour with honey shade with intensified taste and aroma, with improved chemical composition due to substitution of sucrose with reducing sugars and for reducing the consumption of pectin.

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