METHOD FOR MAKING FRUIT PASTILLE Russian patent published in 2021 - IPC A23G3/48 A23G3/52 

FIELD: confectionery industry.

SUBSTANCE: method for making fruit pastille is proposed including sorting and calibration of apples, removal of seeds and stalks, baking apples on baking sheets at a temperature of 80-100°C in a chamber, ricing baked apples for pap, adding lemon juice, thorough mixing, dividing the mass into 2 parts in a ratio of 4:1, adding egg white, powdered sugar, topinambur powder, whipping the pastille mass, to a smaller part - puree of sweet red pepper, whipping of a slip, drying the pastille mass in layers at a temperature of 90±2°C, cooling of pastille layers to 15-20°C, laying layers in three layers, smearing each layer with a slip, forming into bars, smearing each bar on all sides with a slip, drying, cooling to a temperature of 20°C, powdering with topinambur powder, packaging.

EFFECT: invention makes possible to obtain a fruit pastille that has high nutritional and biological value, high organoleptic characteristics and preventive properties, and also provides an increase in shelf life and reduction of finished fruit pastille cost.

1 cl, 1 tbl