METHOD OF PRODUCING CANDIED APPLES Russian patent published in 2024 - IPC A23B7/08 

FIELD: food industry.

SUBSTANCE: disclosed is a method of producing candied apples, which involves washing apple raw materials, peeling, cutting into rings, infusing and drying. Before drying, apple rings are maintained in a fruit-and-yeast mixture consisting of diffusion fruit juice and a yeast complex. Holding is carried out at ratio of 60–75 parts of apples: 25–40 parts of the fruit-and-yeast mixture for 40–50 minutes, during the aging process the apple rings acquire a yellow, orange or red color, depending on used diffusion fruit juice, which is apple, orange or cherry juices respectively. Drying of fruits is carried out on infrared drier at temperature of 50–40 °C till moisture content of ready product is 12–15%.

EFFECT: invention is aimed at obtaining a product enriched with vitamins, monosaccharides, macro- and microelements.

1 cl, 2 tbl, 3 ex