ОПТИМИЗАЦИЯ ТЕХНОЛОГИЧЕСКОГО ПРОЦЕССА ПРОИЗВОДСТВА КОНЦЕНТРИРОВАННОГО МАНДАРИНОВОГО СОКА
Journal Title: INTERNATIONAL ACADEMY JOURNAL "Web of Scholar" - Year 2018, Vol 1, Issue 5
Abstract
The article focuses on the technology of processing non-standard fruit for making the natural and concentrated juice which is in demand all over the world. However, it should be noted that the Georgian mandarin and products obtained as a result of its processing are characterized by a high content of naringin and hesperidin. Samples of mandarin juice and mandarin concentrate are produced using two technological schemes: the first standard technological scheme - freshly squeezed juice, separation, pasteurization, centrifugation and concentration; the second technique scheme developed by us - freshly squeezed juice, separation, centrifuging (without heating), pasteurization, concentrating. The content of vitamin C, naringin, and hesperidin was determined in obtained samples and organoleptic parameters were evaluated. The content of dry is 11 % and 58 % in the concentrate. The results have shown that the content of hesperidin is 145 mg/l in the samples of natural juice obtained by the first scheme, 708 mg/l in the concentrated juice; the content of naringin is 218 mg/l in the samples of natural juice and 323 mg/l in the concentrated juice. The content of naringin is 155 mg/l in the samples of natural juice obtained by the second scheme, 207 mg/l in the concentrated juice; the content of hesperidin is 75 mg/l in the samples of natural juice and 383 mg/l in the concentrated juice. New technology gives the opportunity to maintain the high content of vitamin C (ascorbic acid) (276 mg / l) in concentrate and also reduce the content of hesperidin and naringin within the norm which corresponds to AIJN and improve organoleptic parameters.
Authors and Affiliations
К. Кинцурашвили, М. Цецхладэе, Д. Чиковани
Keywords
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