Influence of heat treatment on the amino acid composition of grape juices direct extraction
Автор: Kekibayeva A.K., Konys A., Baygazieva G.I.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Техника и технологии
Статья в выпуске: 3-1 (129), 2020 года.
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Currently, the development of technology for functional beverages based on direct-pressed grape juice is a particularly important and urgent task due to the presence of a diverse and affordable raw material base in the South of Kazakhstan. In view of the fact that high temperatures applied for a short time do not have a profound negative impact on the quality of juice, the assessment of heat treatment as a key technological stage that affects the change in the composition of free amino acids in experimental samples of straight-pressed wine juices was carried out. Taking into account the totality of data from the organoleptic and chemical analysis of experimental samples, for the production of juices with a high level of biological value, we recommended the Sensation and Husain red grape varieties with a high set of amino acids after the pasteurization process: 1504.5 mg / dm3 and 1288.8 mg / dm3 respectively.
Non-alcoholic drinks, direct extracted juices, amino acids, grape, pasteurization
Короткий адрес: https://sciup.org/140256782
IDR: 140256782 | DOI: 10.48184/2304-568X-2020-4-32-37
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