METHOD FOR PRODUCTION OF FRUIT LEATHER WITH FUNCTIONAL PROPERTIES Russian patent published in 2020 - IPC A23L21/10 B82Y40/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a method for production of confectionary products with functional properties. Method for production of fruit leather with functional properties envisages production of puree by softening of strongly pectin fruits in a comb cooker at temperature of 75°C, cleaning them from solid components, milling into a puree state, which is then strained through a sieve to obtain a homogeneous consistence. Then one performs cooling and adding the nanostructured dry extract of the vegetal ingredient in amount of 50-100 mg per 100 g of raw fruit puree. Drying is carried out at temperature of 45-50°C for 8 hours. Vegetal ingredient is represented by nanostructured dry extract of bergenia in sodium alginate, or nanostructured dry extract of bergenia in guar gum, or nanostructured dry extract of bergenia in kappa-carrageenan.

EFFECT: invention is aimed at obtaining fruit leather of increased biological value due to introduction of vegetal ingredient - nanostructured dry extract of bergenia, which can be used as a dietary product for diabetics due to the absence of sugar in the formula.

1 cl, 6 ex