FRUIT PASTILA PREPARATION METHOD Russian patent published in 2024 - IPC A23G3/34 A23G3/52 

FIELD: food industry.

SUBSTANCE: invention relates to fruit pastila laid in layers. Proposed method for preparation of fruit pastila includes stage of preparation of syrup mixture, including mixing of dry powdered agar-agar with water with temperature of 20 °C at hydromodule 1:8-10, after which the mixture of water and agar-agar is left to swell for 1 hour, agar-agar is dissolved, fruit syrup is added to the mixture, the obtained mixture is boiled out at temperature of 121 °C to dry substances weight fraction of 61%, cooling of the obtained syrup mixture to temperature of 90 °C. Method also involves a stage of preparing a light fluffy mass by mixing fruit puree with concentrated juice or a natural flavouring agent, adding potassium sorbate, egg white and citric acid. Potassium sorbate is added at rate of 0.01% to the total pastila mass. Then the stage of pastel mass preparation is carried out by adding the syrup mixture to the prepared light fluffy mass and their mixing during 10 minutes into the pastila mass. Drying stage includes uniform distribution of pastila mass on parchment, drying of distributed mass for 6.5 hours at temperature of 110 °C to residual moisture content of 8%. Laying stage involves cutting the dried pastila mass into rectangular strips and laying them in layers with subsequent wrapping and packing into a box.

EFFECT: invention is aimed at increase of shelf life of the ready pastila, increase of thermal stability of the ready pastila and improvement of organoleptic properties.

6 cl, 2 dwg