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Application filed by Національний Університет Харчових ТехнологійfiledCriticalНаціональний Університет Харчових Технологій
Priority to UAA201406501ApriorityCriticalpatent/UA110163C2/en
Publication of UA110163C2publicationCriticalpatent/UA110163C2/en
The invention relates to a method for making a fruit dessert, comprising preparing raw material, mixing components, cooking the syrup, whipping a prescribed mixture, adding flavoring components, forming the dessert at 60-65 °C and cooling for 1-1.5 hours at a temperature of 8-10 °C, and while mixing the additional components, pectin is added in an amount of 0.6-0.8%, which is preliminary boiled with sugar at a temperature of 104-105 °C up to a dry matter content of 66-68%, and at the whipping stage persimmon puree in an amount of 20-22% at a temperature of 25-30 °C is added to apple puree.
UAA201406501A2014-06-112014-06-11Method for making a fruit dessert
UA110163C2
(en)