STUDYING OF CLARIFICATION PROCESS OF APPLE MUST USING VARIOUS TECHNOLOGICAL MEANS

N. Ageyeva, A. Shirshova, Elena Ulyanovskaya, A. Khrapov, Evgenia Anatolyevna Chernutskaya
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Abstract

The quality of clarification of apple must from various varieties of apples of domestic and foreign breeding, different ripening periods, growing at the Research and Breeding Collection of Genetic Resources of Horticultural Crops, located in the Central Joint Stock Company, Krasnodar, was studied. Sampling of apples was carried out at optimal ripeness from different sides of the tree crown in relation to the cardinal directions. Apple processing was carried out using a crusher-grinder, followed by pressing the pulp on a hydraulic press. The enzyme preparations SQzyme PCL, Grainzyme NL and Fructozyme R were used in the experiments. Apple must was clarified using bentonite (BENTOVIN), plant (pea) and animal (gelatin) protein. As a result of the studies, it was established that self-clarification of the must without the use of enzyme preparations was slow. Slow self-clarification with the formation of voluminous loose and mobile sediments was observed only in certain variants (Ekzotika, Orfey, Liberti, Renet Platona). The addition of enzyme preparations, especially SQzyme PCL, contributed to an increase in must yield by 12-17 % relative to the control. The most “responsive” to the use of enzyme preparations were apples of the varieties Dzhin, Ekzotica, Orfey, Margo, Prikubanskoe, Bagryanets Kubani, Liberti, Renet Platona, forms 12/1-20-16 and 12/1-20-33. With the addition of enzyme preparations in the pulp, the rate of must extraction increased. Gradual clarification was noted in the next 3-4 hours. The greatest increase in must yield was noted during the processing of apple varieties such as Enterprise, Margo, Ketni, Renet Platona – by 12-17 % compared to the control (without the use of enzyme preparations). The use of only one sorbent – bentonite, animal or vegetable protein – did not lead to high-quality clarification of the must at the given dosages. At the same time, complex processing made it possible to significantly improve the quality of clarification and reduce the turbidity of the must. The highest quality clarification of the must, regardless of the apple variety, was obtained by complex treatment of the pulp with enzyme preparations followed by dosing of proteins and bentonite. Key words: APPLE MUST, CLARIFICATION, ENZYME PREPARATIONS, BENTONITE, PROTEIN SORBENTS
利用各种技术手段研究苹果汁的澄清过程
对克拉斯诺达尔市中央股份公司园艺作物遗传资源研究和育种收藏馆(Central Joint Stock Company, Krasnodar)培育的不同成熟期的国内外苹果品种的苹果汁澄清质量进行了研究。在苹果的最佳成熟期,从树冠的不同方向对苹果进行采样。苹果加工使用破碎机,然后用液压机压榨果肉。实验中使用了酶制剂 SQzyme PCL、Grainzyme NL 和 Fructozyme R。苹果汁使用膨润土(BENTOVIN)、植物蛋白(豌豆蛋白)和动物蛋白(明胶)进行澄清。研究结果表明,在不使用酶制剂的情况下,苹果汁的自澄清速度很慢。只有在某些变体(Ekzotika、Orfey、Liberti、Renet Platona)中才能观察到缓慢的自澄清,并形成大量松散和流动的沉淀物。添加酶制剂,尤其是 SQzyme PCL,可使葡萄汁产量比对照组提高 12-17%。对使用酶制剂最 "敏感 "的苹果品种是 Dzhin、Ekzotica、Orfey、Margo、Prikubanskoe、Bagryanets Kubani、Liberti、Renet Platona、12/1-20-16 和 12/1-20-33 型。在果肉中加入酶制剂后,葡萄汁的提取率提高了。在接下来的 3-4 小时内,葡萄汁逐渐澄清。在加工 Enterprise、Margo、Ketni、Renet Platona 等苹果品种时,葡萄汁产量增加最多,比对照组(未使用酶制剂)增加了 12-17%。只使用一种吸附剂--膨润土、动物蛋白或植物蛋白--在给定的剂量下并不能使葡萄汁得到高质量的澄清。同时,复杂的加工工艺可以显著提高澄清质量,降低葡萄汁的浑浊度。用酶制剂对果肉进行复合处理,然后加入蛋白质和膨润土,可以获得最高质量的果汁澄清,而与苹果品种无关。关键字苹果汁、澄清、酶制剂、膨润土、蛋白质吸附剂
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