METHOD FOR MAKING APPLE PASTILLE IN FORM OF PIE OR ROLL, PASTILLE PRODUCED BY METHOD THEREOF, AND APPLE PASTILLE PRODUCTION LINE Russian patent published in 2020 - IPC A23G3/48 A23G3/52 A23G3/54 

FIELD: food industry.

SUBSTANCE: group of inventions relates to the confectionary products production. Disclosed is a method for making apple pastille in the form of pie or roll, which involves foraging apples and removing mechanical impurities, washing and drying fruits, thermal treatment by boiling minced apple fruits without access of air with a hot steam of indirect heating at vacuum depth from 10⁵ to 10² Pa and temperature of up to 100 °C for 10–20 minutes after boiling until apple mass with dry substances content is not less than 10 %, supply of apple mass without air access for straining to produce dispersed apple puree without skin, seeds, cellulose, supply of apple puree without air access for cooling without access of air to temperature of 5–8 °C, preparation of homogenised and porous pastille mass by beating apple puree with addition of sugar and/or sugar powder and egg white during the beating process, pouring pastille mass on baking trays with a perforated bottom, previously lined with material, preventing sticking paste sheet mass to tray, layer of not more than 25 mm, drying pastille mass at temperature of not more than 70 °C for no more than 36 hours by means of acute steam of vertical indirect heating to moisture content of not more than 25 % and cooling dried formations by natural method to temperature not higher than 35 °C, after which at least one of the inner sides of the formations, from which the layered pies of 3–5 layers are formed, or the inner side of the formation, from which the roll is formed, paste is applied from the paste mass after whipping, puff cakes or rolls are formed and put them in a natural way. One proposes apple pastille in the form of pie or roll produced by the said method at the following raw material initial consumption, kg: 2–3 kg apples; sugar and/or sugar powder 0.2–0.3 kg; egg white 0.025–0.03 kg. Also disclosed is a process line for producing apple pastille in the form of pie or roll, comprising in-series installed in the process flow direction and interconnected washing machine for fruit washing with running water and their drying and a grinder for grinding fruits, a cooking and vacuum boiler for obtaining apple mass by boiling without access of air with a hot steam of indirect heating at a vacuum depth of 10⁵ to 10² Pa and temperature of up to 100 °C, a wiping machine for producing dispersed apple puree, a sealed refrigerating container for forced cooling of apple puree, a mixer for preparation of homogenised and porous paste mass with sugar and/or sugar powder and egg white and drying chamber, in which drying is carried out by means of acute steam vertical indirect heating, and between cooking and vacuum boiler and wiping machine and between wiping machine and sealed refrigeration vessel provided are pipelines providing supply of air-free apple mass and apple puree respectively, at that, supply of apple mass into the straining machine is performed forcibly by means of a pump connected to the pipeline at the apple mass output from the vacuum boiling boiler, straining of apples in straining machine is carried out with limited air access due to removal of air, which has fallen into stripping machine together with apple puree by vacuum created by vacuum cooking chamber, and the apple puree is supplied into the sealed refrigerating capacity without any difficulties due to the vacuum created by the vacuum boiling kettle.

EFFECT: invention allows to produce pastille products in the form of multilayer pie or roll.

15 cl, 1 dwg, 1 ex