FIELD: food industry.
SUBSTANCE: invention relates to the food industry, namely the production of freeze-dried rose hips. In the proposed method, the wild rose is dried by sublimation in one layer in three stages: at the first stage, lasting 90-120 minutes, infrared heaters with a wavelength of 2 mcm are used, at the second stage, lasting 100-140 minutes, infrared heaters with a wavelength of 1.2 mcm are used, and in the third stage, infrared heaters with a wavelength of 0.8 microns are used. The residual pressure in the chamber should be 50 Pa, and the heating temperature of the product should not exceed 40°C.
EFFECT: invention should provide a high quality lyophilized product with a pronounced characteristic taste that retains its original shape, with a moisture content of not more than 5%, with a relatively short duration of dehydration.
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