METHOD FOR PRODUCTION OF APPLE PASTILLE Russian patent published in 2020 - IPC A23G3/52 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Proposed method for apple pastille production involves whipping pre-cooled apple puree with sugar and egg albumen for production of pastille mass, drying pastille paste in the drying cabinet, cooling the obtained formations, coating the formations with pastille mass, forming the obtained formations into pies or rolls, which are further dried, cooled, sprinkled with sugar powder and packaged for subsequent implementation or storage. Ingredients are added in the following ratio, wt. %: apple puree: 3.2–4.0; sugar: 0.4–1.03; egg white: 0.02–0.048. Said ingredients are whipped twice to produce a ready pastille mass relative to the initial one. Drying of beds from pastille mass is carried out on screens, the bottom of which is lined with parchment, at temperature 75–85 °C during 18–19 hours, formed of ready layers of pies or rolls coated on top and sides with a uniform layer of raw pastille mass, and then they are sent for drying for 12–18 hours at temperature of 25–40 °C. Ready pastille pies or rolls are cooled in room temperature conditions.

EFFECT: invention allows to exclude microbiological risks at improvement of product endodontic, microbiological and physicochemical parameters, to reduce time of technological operations, to increase shelf life of the product.

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