DEVELOPMENT OF A TECHNOLOGY FOR USING ENZYMES TO INCREASE APPLE JUICE YIELD
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In our republic, fruit juices are produced in large volumes and in a wide assortment. Modern methods such as enzymatic processing and targeted fermentation are not applied in practice to obtain them. The prospects of these methods lie not only in the use of economical technological regimes, the saving of energy resources and the reduction of losses and waste, but also in the possibility of a "soft" modification of the components of the raw material in order to obtain high-quality products. This article establishes that, as a result of the action of various enzymes such as Pektomaserin, Pectinex Ultra SP-L, Pektomaserin G10X and Rizopus mikrosporuks on apple fruit in production, the yield of juice increases. A comparative analysis of the effectiveness of the maceration action of the enzymes was carried out. A technological scheme for the production of apple juice was prepared.
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