Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste

A method for manufacturing multicomponent fruit and berry paste based on apples, cranberries, hawthorn with a high content of pectin substances has been improved. special feature the technique is concentration in rotary film apparatus until dry matter 28... 30 % under mild mode during 25...50 s provided that puree preheated to 50 °C. The limiting shear stress each type raw material effective viscosity index samples formulations studied pastes have established. It was found best properties are demonstrated by composition following formulation ratio components: apple – %; cranberries 40 10 %. That makes it possible obtain chemical (the higher substances, organic acids, ascorbic acid, etc.). rational amount adding 75 replace determined substantiated. manufacture pastille degree structure formation, which confirmed 616 Pa?s, compared control 354 Pa?s. decrease mass fraction 5.0 %, an increase acidity reducing ensured, meets requirements set regulatory documents. This provides excellent organoleptic properties, i.e. gives products even red color, pleasant taste, smell. developed technology expands range "healthy food" partially replacing materials low physiologically functional components composition, as well nutritional value. use sparing modes intensify process paste, indicates energy resource-saving