The research of the influence of the type of enzyme preparation on the content of antocians in cranberry juice

Antocians are unstable chemical compounds collapsing under the influence of light, temperature, air oxygen. For the preservation of the quantity of antocian and stabilization of coloring researches on studying the influence of pectolytic enzyme prepa- rations Uf, "Super-clar", "Fructocim" on such indica- tors as an exit, the content of soluble solids, gen- eral maintenance of antocian for cranberry juice of direct extraction depending on temperature varia- tion from 30 to 50 °C, enzyme module -from 5 to 15 %, holding time from 2 to 6 hours were conduct- ed. From the obtained data processed by means of schedules of the surface of the response it was possible to draw the conclusion that pectolytic en- zyme preparations changed the level of studied indicators. With the increase of time enzyme prepa- rations increased the exit of cranberry juice of directextraction by 20 %. The increase of the concentra- tion, fermentation from the preparations Uf, "Super- clar", "Fructocim" increased solids in the cranberry juice of direct spin by 12 %. The increase of the concentration and time brings to antocian 50 %. The temperature increased the maintenance of antocian by 20 %. The highest maintenance of antocian was reached when processing berries alburnum of cranberry by enzyme preparation Uf in the conditions of the temperature of 45 °C, of the module 10 % during 2 hours.