Fruit growing
and viticulture of South Russia

Annotation

Apple juice is one of the most popular drinks among the population. The content of physiologically valuable components is one of the most important indicators of juice quality. It is equally important to preserve the healing properties of apple juice during storage with the desirable use of natural preserving agents. An infusion of bracken fern can be used as a natural preserving agent. The objects of the study were apple juices of direct pressing, extracts of bracken fern. Generally accepted and instrumental methods were used for analysis. Experiments related to sensory analysis were carried out in the laboratory. As a result of the work, the composition of several variants of apple juices for preservation, in which fern extract was used, was studied. Fern extract was obtained using hydrochloric, malic, citric acids in molar concentration. It is established that the maximum content of biologically valuable substances is found in extracts of hydrochloric acid. Extracts obtained with malic and citric acids were used to study the canning process of experimental apple juices. It is shown that the use of fern extract with malic or citric acids in dosages of 0.025-0.1 % ensured the stability of apple juices during the guaranteed period of storage. The degustation of apple juices carried out by the expert commissionconfirmed the immutability of their taste characteristics. It was noted that the introduced fern extracts practically did not change the physico-chemical composition of the juice. As a result of experiments, the limiting amount of the dosage of fern extract was found, equal to 0.2 % of the juice volume, which begins to lead to a change in the taste characteristics of apple juice and lower its quality indicators.

Annotation

In this work, an attempt has been made to study the possibility of using carbon dioxide extracts from plant raw materials as an additive to improve the taste and aromatic parameters of a grape-containing drink. Advancing the technology of juices and drink is mainly aimed at improving their stability indicators, preserving and increasing the content of biologically active substances. Considerable attention in the production conditions is paid to the use of preservation agents, especially if this applies to products intended for infant food. In this work, methods of chemical analysis, capillary electrophoresis, gas chromatography using a capillary column were used to assess the general parameters of the component composition of grape juice. Experiments on the modification of grape drink used carbon dioxide extracts produced by OOO �Karavan� (Krasnodar). To compare the component composition of the extracts, the substances were determined by group characteristics. It has been shown that the use of CO2 extracts increases the stability of grape-containing drink. The effect on the taste, color and aroma of grape juices from Aligote, Riesling varieties was investigated at the following doses of vegetable extracts � 0.005 %, 0.01 % and 0.02 %. The main condition for the use of the carbon dioxide extract additive has been determined � it should not change the taste and aromatic characteristics of grape-containing drink. Among the selected plant extracts, only the addition of 0.005 % of horse chestnut or coconut allowed to ensure the stability of the product and did not change its taste characteristic. The use of these carbon dioxide extracts allowed to increase the stability of grape-containing drink within the warranty period and contributed to its clarification.