Innovative technology of functional beverages
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2016, Vol 1, Issue 78
Abstract
Purpose. On purpose to solvethe problem of providing the adequacy of nutrition in recent years is already widespread production and consumption of functional foods that enriched essenziale nutrients biologically active substances (BAS) from nontraditional raw materials. One of widespread groupsofsuch foods there are functionaldrinks. Due to the presence in their composition biologically active ingredients such beverages contribute to the prevention of the negative impact of environment factors on the human body, involved in the regulation of protective biomechanisms, prevent disease, increase stamina, normalize digestion, reduce allergic reactions, improve emotional state, slow the aging process. Methods. An important source for a receipt biologically of active ingredients is uncon An important source for a receipt biologically of active ingredients is unconventional raw material (wildgrowing gardenstuffs and berries and aromatic plants), and also foods of processing of traditional digister (pomaces of gardenstuffs and vegetables). for maximal mainte pomaces of gardenstuffs and vegetables). nance during their selection it is necessary to use the innovative methods of previous treatment of raw material. Using suchraw materials in the production of functional beverages and innovative methods of preliminary processing which ensure maximum preservation of the BAStoday is quite relevant. Results. The intentionof this work is to investigate the possibility of using innovative methods of preliminary processing of untraditional raw materials for the production of juices and ccelerate the extraction process of biologically active substances from secondary raw materials for the enrichment of Apple juice. This paper investigates the effect of the duration of vacuumizing of the raw material on changes in physicochemical parameters and yield of juice. It has been proven the feasibility of enrichment of Apple juice BAS secondary raw materials of wild fruits and berries by ultrasonic processing. Conclusions. The optimalmodes of treatment of wildgrowing raw material are set in the conditions of vacuumfor that the best indexes of exit of juice are got. It is confirmed the experienced way, that selfcontrol of digister in hypobaric terms gives an opportunity to increase the exit of juice on 3…8,2 % and content of L ascorbic acid on 1,7…3,3 % depending on the type of raw material. Positiveinfluence of ultrasonic treatment is experimentally confirmed on the process of extraction of L ascorbic acid from the pomaces of wildgrowing raw material at the receipt of drinks. Her content as compared to control grows in 4,3…6,8 times depending on the type of raw material.
Authors and Affiliations
Tatyana Sutkovich, Valentin Plakhotin, A. Boroday, А. Manzhos
Keywords
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