METHOD FOR PREPARATION OF FRUIT CAVIAR Russian patent published in 2019 - IPC A23L21/15 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of fruit caviar from natural products. Method for preparation of bursting fruit caviar with a sweet taste includes preparation of natural juice of fruits or nectar of berries, in which, with vigorous stirring, calcium lactate is packed in proportions per 1 l of juice 10 g of calcium lactate. To prepare process solution of sodium alginate in purified water at room temperature, 5 g of sodium alginate are filled in 1 l of water. Fruit caviar spheres are produced by way of pomace of a fruit solution of calcium lactate, which in the form of drops falls into a technological solution of sodium alginate, where it is fixed in form of round granules, close to spherical. After 1–2 minutes granules are removed from process solution, passed through sieve, washed in intended container with sugar syrup and extracted by means of another sieve. After that product is unfolded into pre-prepared sterile glass jars are closed with sterile covers and pasteurized at temperature 85 °C.

EFFECT: proposed method for production of popping fruit caviar provides creation of product with caviar appearance, inside capsules of which contains natural fruit juice or nectar without additives of dyes and flavours.

1 cl