IMPROVED INFUSION METHOD FOR PRODUCTION OF FRUIT AND VEGETABLE SNACK FOOD PRODUCTS FRIED UNDER VACUUM

摘要

FIELD: food industry.;SUBSTANCE: invention relates to food industry. According to the proposed method one loads fruit and vegetables into a solution for infusion at a temperature of 45°F - 50°F and modifies the pressure. The solution contains 30 - 60 wt % of solid substances completely consisting of prebiotic soluble fibre other than inuline such as a fructooligosaccharide with a short chain or dextrin. The infusion solution concentration is maintained within the range of 30° - 60°Bx. Additionally, one proposes an infusion product.;EFFECT: inventions group allows to manufacture a product with reduced sweetness, a good texture, an intensified natural taste and extended storage life.;17 cl, 1 dwg, 3 tbl