METHOD FOR PRODUCING FIG WITH FUNCTIONAL PROPERTIES Russian patent published in 2021 - IPC A23L21/12 A23L33/10 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to a method for the production of confectionery products with functional properties used for the prevention of diseases, including cancer and gastrointestinal diseases. A method for producing fig with nanostructured spirulina is proposed, in which a puree is obtained by softening strongly pectin fruits in a steam convection heater at a temperature of 75°C. Then, it is purified from solid components, crushed to a puree state and rubbed through a sieve to obtain a homogeneous consistency. Nanostructured spirulina in sodium alginate or nanostructured spirulina in agar-agar is added to the cooled puree at the rate of 300 mg per 100 g of raw fruit puree. Drying is carried out at a temperature of 45-50°C for 8 hours.

EFFECT: invention makes it possible to obtain a fig with increased nutritional value due to the introduction of a plant ingredient that increases physical endurance and immunity – nanostructured spirulina, rich in iodine, iron, zinc, magnesium, selenium, and B vitamins, which can also be offered as a dietary product for people with diabetes and athletes due to the absence of sugar in the recipe.

1 cl, 2 ex