FIELD: food industry.;SUBSTANCE: invention relates to food industry, in particular, to a method for production of functional fruit juice morsels with high content of antioxidants. Fresh fruits of red-white apples, berries of dark-colored grapes, chokeberry, their leaves are sorted by quality, washed and dried. Dried raw material is dried in IFR drier on mesh trays with ceramic coating till residual moisture content is 5–7 % for leaves and 10–12 % for fruits and berries. Dried fruits, berries and leaves are held on trays at temperature of 20–25 °C and relative air humidity of 70 % in a separate clean dry room for 12 hours for moisture leveling, then treated with a bactericidal lamp located at height of 10–15 cm from the surface of product for 5 minutes. Dried fruit-drink components are poured with purified filters or boiling water, heated to 65 °C and maintained in a vacuum apparatus at residual vacuum of 21–23 kPa and an agitated mixer for 30–40 minutes until 5–7 % of soluble dry extractive substances (SDS in %) are accumulated in the extract. Then the extract is poured into a collector of stainless materials, sugar and citric acid are added till content of weight fraction SDS is equal to 10–11 %. Prepared fruit-drink is deaerated by vacuum to remove air bubbles and foam, then supplied for dispensing into glass bottles with capacity of 0.250 dm3 and sealed closure with covers. Prepared fruit-drink is pasteurized at temperature of 85 °C for 15 minutes to achieve shelf life of 12 months, during which fruit-drinks retain antioxidant activity and vitamins.;EFFECT: functional fruit-drinks obtained according to the given method contain biologically active substances (BAS) – antioxidants by dihydroquercetin 29–40 mg/100 g, vitamin C 13–56 mg%, anthocyanins up to 186 mg%, catechines 31–69 mg%, flavonoids 67–116 mg% and can be referred to functional beverages.;1 cl, 2 tbl
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