FIELD: food industry.
SUBSTANCE: puree product is proposed, which is made from a mixture containing vegetable food components with the addition of orange or apple juice and water, has a homogeneous structure, and vegetable food components include crushed sprouted grains of cereals or legumes and at least one crushed component selected from a group including fruits, vegetables, berries and pine nuts, while the ratio of all initial components is, by weight %: sprouted grains of cereals or legumes 10-35; a component selected from a group including fruits, vegetables, berries, pine nuts, 25-50; orange or apple juice and water the rest, and as grains of cereals or legumes wheat, oats, peas are used, as fruits and berries, an apple and/or apricot and/or pear and/or banana and/or strawberry and/or strawberry and/or peach and/or orange and/or tangerine and/or prunes are used, and/or kiwi, and /or melon, and/or persimmon, as vegetables - carrots and/or pumpkin. In this case, the food product in the form of puree additionally includes kelp algae, and the particle size of the crushed component of the mixture is 10-30 microns. A method for producing this food product in the form of puree is also proposed, which provides for loading a mixture of pre-prepared components into a rotary-type cavitation unit, in which, for 30-40 minutes, all components are dispersed in a closed volume without air access, while ensuring fine crushing of the mixture, homogenization and pasteurization of the finished product by means of hydrodynamic cavitation technology.
EFFECT: present invention enables to improve the organoleptic properties of the product by increasing its beneficial effect on the human body and improving its digestibility, as well as in ensuring the duration of the shelf life without the addition of special chemical additives.
4 cl, 1 tbl
