Blended fruit and vegetable juices based on small-fruited apples, pumpkin, mountain ash and honey

Abstract

Health and life expectancy of a person are largely related to the quality of food. Insufficient amount of biologically active substances (BAS) in the diet can lead to the development of alimentary diseases such as diabetes, cancer, diseases of the cardiovascular system. They are based on oxidative stress causing the development of inflammation. Natural antioxidants of plant origin – polyphenols and carotenoids reduce the risk of these diseases. To create blended juices of functional orientation, fruit and vegetable raw materials containing high concentrations of these compounds is suggested to use. Mountain ash and small-fruited Siberian apples are rich in flavonoids and hydroxycinnamic acids, pumpkin – carotenoids. Honey enriches the taste of the drink. Based on these components, recipes of blended fruit and vegetable juices with honey were created. Methods of research of organoleptic, physico-chemical and microbiological parameters, approved by normative and technical documentation, were used in the work. Four compositions that differ in the ratio of the ingredients were considered. According to the results of the organoleptic evaluation, the juice formulation was chosen, including 450 ml of juice of small-fruited apples, 400 ml of pumpkin juice, 100 ml of mountain ash syrup, 25 ml of honey and 25 ml of water on 1 liter juice. The main physicochemical indicators of the juice are determined: the mass fraction of soluble solids was 16.0%, the mass fraction of pulp was 4.5%, the mass fraction of sugar was 36.3%, the mass fraction of titrated acids in terms of malic acid was 0.45 %, pH was 3.7. Studies of microbiological safety were carried out. The check sample of juice corresponds to the industrial sterility indicators and regulatory and technical documentation.

Prospects of improving technologies for apple raw materials processing

“…Линия предусматривает процессы влаготепловой обработки растительного сырья с использованием комбинированных энергоподвода, конвективно-СВЧ сушки сырья и переменного влаготеплового воздействия, реализующих осциллированную обработку плодов в установке рециркуляционного типа. При этом достигаетсяобеспечение готовых сушеных изделий высокой пищевой ценности при сокращении энергозатрат и потерь сырья [8][9][10][11][12][13][14][15][16][17][18][19][20].…”