Sposib vyrobnytstva kontsentrovanogo yabluchnogo soku.
1994
Bitsenko O.M. | Rakhansky A.V.
The invention is intended to improve the method for concentrated apple juice production through the influence of temperature and time factors when clarifying apple juice which makes it possible to obtain the juice of improved biological value, namely with pectins and vitamins. This aim is achieved through the implementation of the predistinctive features, like heating of the juice, its clarifying under condition of cooling, introduction of fining substances, decanting, evaporation, and the distinctive features, like heating of the juice up to 75-80 deg C, fining substances, e.g. bentonite, are introduced after the heating, in doing so the cooling is performed over 8-12 hours to 35-45 deg C. The initial heating of the juice up to 75-80 deg C makes it possible to retain in the juice all necessary for human life vitamins (content of ascorbic acid is 23-30 mg per 100 g of the product and Fe and K accordingly 2-3 mg and 338 mg per 100 g of the product). Therefore the apple juice as a concentrated product is recommended to patients with anemia, to children, pregnant women and aged people.
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