The development of an integrated low-waste technology of processing of cornelian cherry for jelly and fruit drinks of functional purpose

According to the existing technology jelly is made from the juice or puree with sugar and pectin and other gelling ingredients. Fruit juice is obtained from berries without squeezing, which significantly affects the output and production costs. In addition a significant amount of biologically active substanc-es in the squeeze remains unused. The number of squeeze in the preparation of the juice or puree is 30-35 %. The proposed technology of producing jelly and fruit drinks on the complex of low-waste technology allows getting on one production line just 2 products: jelly puree and juice from the squeeze, and the amount of unused waste is 10 %, i.e. it decreases in 3-3.5 times. In the preparation of jellies of cornelian cherry it is not necessary to add pectin gelling or other ingredients as gelation occurs due to native pectin. The main advantages of the proposed technology in comparison with tra-ditional are reduction in the duration of the produc-tion cycle, minimizing the loss of biologically active substances in the course of processing and provid-ing enhanced bioavailability of biologically active substances, obtaining jelly and fruit drinks with sta-ble pre-calculated quality characteristics. The re-sulting functional jelly and juice on the physical and chemical parameters differ from the standard. Fruit contents of the functional jelly contains more vita-min C of 55 mg %, mass fraction of soluble solids content of 40 %, jelly can be attributed to functional sweet foods with low calories. The content of vita-min C 35 mg%, the fruit of the functional fruit drink was higher in mass fraction of soluble substances of dry substances was 15 %. Jelly and juice of dogwood in nutritional value and vitamin C content conform to functional products, 100 grams of jelly provides the daily needs for vitamin C at the rate of 78.6 and 50 % juice. According to the content of soluble solids, ascorbic acid, sugars, organic acids, pectin, antioxidant activity of functional cornelian cherry jelly and juice can be recommended for healthy nutrition.