METHOD FOR OBTAINING AN AIRY DESSERT WITH A LONG SHELF LIFE FROM VEGETABLE RAW MATERIALS Russian patent published in 2023 - IPC A23L21/00 A23L3/44 

FIELD: food technologies.

SUBSTANCE: invention relates to multi-component freeze-dried products and can be used in the production of confectionery, desserts for mass consumption and households. A method for producing a dessert based on vegetable raw materials by sublimation is proposed, in which the main ingredient being berries, fruits, wild plants, or mixtures thereof, is cleaned of impurities, washed, the stalk and/or sepals and/or seeds are removed, and/or seeds, as well as inedible ingredients, and then homogenized, then additional ingredients being cream, or sugar, or glucose-fructose syrup, or aquafaba, or cottage cheese, or sour cream, or honey, or salt, or spices, or eggs, or yogurt and gelatin, or cottage cheese and eggs, or milk, gelatin, cream and cottage cheese, or spinach, or basil, and flavors are added, after which the main ingredient is mixed with additional ingredients and flavors, then the resulting food composition is subjected to homogenization until homogeneous mass, after which the resulting homogenized mass is poured into molds, frozen at a temperature of -18°C for 24 hours, or at -32°C for 8 hours, then it is subjected to sublimation in a vacuum at a temperature of the capacitor -43 ± 5°C, at a pressure of 50 to 70 Pa and the temperature dynamics of the heating element of the sublimator shelves from 33 to 38°C within 24 hours to obtain a product with a moisture content of not more than 5%.

EFFECT: invention makes it possible to preserve 95% of the original vitamins, minerals, as well as biologically active substances of the products used, to ensure long-term storage. i.e. over 12 months without any additional energy costs for storage in a package that excludes the ingress of oxygen, moisture, UV rays.

1 cl, 8 ex