METHOD FOR PRODUCTION OF APPLE CRISPY PASTILLE AND PASTILLE PRODUCED BY THIS METHOD Russian patent published in 2021 - IPC A23L21/10

Abstract RU 2757493 C1

FIELD: food industry.

SUBSTANCE: method for producing apple crispy pastille includes the following stages: mixing the initial components, whipping for 20-30 seconds, drying on baking sheets at a temperature of 61-68°C for 22-24 hours, cutting the resulting layers into a format convenient for consumption. The initial components are taken in the following quantities per 1 kg of the finished product, g: applesauce 2500-2600, drinking water 4300-5100, licorice root extract 4.3-5.4, cranberry juice concentrate 11-25. The invention also relates to the product obtained by this method.

EFFECT: invention is aimed to obtain a product with high organoleptic characteristics that does not contain animal proteins and sugar.

3 cl, 2 ex

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RU 2 757 493 C1

Authors

Aivazian Aleksandr Aleksandrovich

Dates

2021-10-18—Published

2021-04-28—Filed