Изучение технологии приготовления напитка на основе пектинов из фруктов и овощей, выращенных в Азербайджане

Abstract

An optimal variant of food used to provide the human organism with biologically active substances that is considered acceptable to every consumer is fruit and vegetable-based juice, which biological value is determined by the maximum retention of nutrients in the product during processing. As the research was related to the preparation of a pectin-rich beverage, the Palavkadu 268 variety of pumpkin, which is a melon fruit, and orange juice were used as the main components of the product. To this end, first of all, the obtained pumpkin puree was treated with enzymes, and then orange juice was added to the mass. Besides, the recipe of the product included sugar, milk powder, sourdough, and 2% liquid pectin. The finished product was made on the basis of this mixture. The effect of the types and concentrations of pectic substances on the probiotic properties of the prepared fruit and vegetable drinks was also studied. The amount of pectin in fruit juice should be taken into account when producing it because a high concentration of pectin increases the viscosity of the juice, and it becomes turbid. By regulating the amount of pectin, it is possible to increase the juice yield. The enzymes of microbial origin are the most widely used substances in the production of juice because they contribute to the expansion of the range of products and the achievement of high juice yield. As a result of our research, it can be concluded that a product with a better bifidogenic effect can be obtained when using 2% liquid pectin in the preparation of beverages.