METHOD FOR PRODUCTION OF FRUIT LEATHER WITH FUNCTIONAL PROPERTIES

摘要

FIELD: food industry.;SUBSTANCE: invention relates to food industry, in particular, to a method for production of confectionary products with functional properties. Disclosed is a method for producing fruit leather with nanostructured dry extract of echinacea by softening intensely pectin fruits in a convection steamer at temperature of 75 °C, which are then cleaned from solid components, milled into a puree state and strained through a sieve to obtain a homogeneous consistency, cooled puree is added with nanostructured dry echinacea extract in sodium alginate or nanostructured dry echinacea extract in guar gum, 50–100 mg of echinacea extract per 100 g of raw fruit puree is dried at 45–50 °C for 8 hours.;EFFECT: invention is aimed at obtaining of fruit leather with increased biological value due to introduction into composition of vegetal ingredient - nanostructured dry extract of echinacea, which is rich in iron, calcium, selenium, silicon and inuline, and can be used for prevention of socially significant diseases, including oncological and gastrointestinal diseases.;1 cl, 4 ex