FIELD: food industry.
SUBSTANCE: proposed is a method for producing apple-chocolate paste, wherein apples are sorted, washed, cut into small pieces, blanched, and pulped on a double pulping machine with a 3 mm diameter of holes of the first sieve and 0.8 mm of the second sieve. The resulting puree is heated and concentrated without sugar in a vacuum apparatus. Upon the end of concentration, cocoa powder pre-dissolved in cooled apple paste is added to the paste, mixed to a homogeneous mass, and the finished paste is supplied for packing. Then pasteurised in an autoclave or pasteuriser.
EFFECT: creation of a product with the required qualities.
1 cl, 2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING HOT SOUR SAUCE FROM DAMSON PLUM | 2021 |
|
RU2791520C1 |
| ICE-CREAM PRODUCTION METHOD | 2008 |
|
RU2370091C1 |
| METHOD FOR APPLE THICK SPREAD MANUFACTURE FROM MARC OF DIRECTLY SQUEEZED JUICE PRODUCTION | 2016 |
|
RU2644583C1 |
| METHOD FOR PRODUCTION OF FUNCTIONAL VEGETABLE BEVERAGE | 2019 |
|
RU2738357C1 |
| METHOD OF PRODUCING JELLY MARMALADE USING CONCENTRATED PUMPKIN PASTE | 2015 |
|
RU2603895C1 |
| METHOD FOR PRODUCTION OF BERRY-AND-VEGETABLE SAUCES WITH SNOWBALL TREE BERRIES | 2012 |
|
RU2493726C1 |
| METHOD OF MANUFACTURING APPLE PASTE FROM MARC OF DIRECTLY SQUEEZED JUICE PRODUCTION | 2016 |
|
RU2623249C1 |
| METHOD FOR PRODUCTION OF JELLY FROM GARDEN NIGHTSHADE SUNBERRY FOR FUNCTIONAL NUTRITION | 2015 |
|
RU2601600C1 |
| METHOD OF PRODUCING FRUIT AND BERRY MARSHMALLOWS | 2023 |
|
RU2807727C1 |
| METHOD FOR PRODUCING OF FRUIT JAM | 2001 |
|
RU2236150C2 |
