Dried fruit bar production process

Abstract

The process consists in the preparation of vegetable bars from dried fruits with a dry matter content of 80...82 %, dried berries: sea buckthorn or rosehip or aronia berries with a dry matter content of 92...95 %, irradiated with microbiological lamps with a power of 35 W for 5...30 min, dried fruits are crushed to a granularity of 10...70 µ, mixed with 20...30 % of the total amount of suspension with active acidity pH 3.1...3.7 prepared from pectin, citric acid, concentrated hydroalcoholic extract with a dry matter content of 70....85 % obtained from berry powders (sea buckthorn, or rosehip, or aronia) and water heated to a temperature of 45...50 °C; the mixture is shaped, cut into pieces, glazed with the rest of the pectin suspension, dried at a temperature of 40...65 ºC to a final humidity of 18...23 % and packaged.