Juice drinks based on vegetable raw materials

Abstract

Numerous scientific studies have repeatedly proved the importance of consumption of fresh vegetables and fruits for human health. Natural juices from vegetables and fruits are a concentrated form of vitamins, minerals and antioxidants. Vegetable juices help absorb nutrients at a high rate. When consuming vegetables in the form of juice, β-carotene is absorbed faster, which contributes to the normal formation of the skin and strengthening of the mucous membranes. The purpose of the research is to develop a technology for the production of juice drinks based on vegetable raw materials with a balanced content of nutrients and low calorie content. The article presents data on the development of the technology of juice drinks based on fruit and vegetable raw materials using apple juice, pumpkin and carrot puree. The choice of blending components for creating biologically valuable drinks is substantiated: the basis is pumpkin puree; auxiliary – unclarified apple juice; biologically valuable additive – carrot puree. It has been experimentally investigated that the prescribed amount of apple juice in a blend with pumpkin and carrot should be at least 2.5 parts of the blend. The optimal content of carrot puree in a pumpkin-apple drink has been determined – no more than 10 %. The drink had a pleasant sweet pumpkin taste, a fruity aroma with a hint of orange apple and evenly distributed pulp. Various options for recipe ratios of food components for creating a pumpkin-apple-carrot drink with pulp according to organoleptic evaluation were studied. A technological scheme for the production of pumpkin-based juice with the addition of apple juice and carrot puree has been developed. Organoleptic evaluation and sensory analysis of experimental drinks were carried out. It was found that the ratio of components in mixed drinks against the background of the main one significantly affects the organoleptic indicators of the finished product.