Chemical composition of apple juice. Classification of juices and their chemical composition. Apple juice: benefits and calories

Ministry of Education and Science of the Republic of Buryatia

Selenginsky District Department of Education

Gusinoozerskaya Gymnasium

Scientific and practical conference "Step into the Future"

Direction: Chemistry

Job title:

Chemical composition natural juice

I. Introduction…………………………………………………………………………….3

II. Main content

1. Composition and properties of fruit juices………………………………………………………………………………………………………………………………………………………………………………………………………………………………………4

2. Determination of acidity .....................................................................................5

3 . Determination of the content of ascorbic acid……………………..............6

4. Determination of carbohydrate content ............................................................... ...................6

5. The results of research ………………………………… ............................... 7- 8

III. Conclusion…………………………………………………………………………..9

IV. List of used literature………………………………………….10

V Applications

Introduction

The vast majority of residents of large cities are increasingly thinking about proper nutrition. endformsbeginningNatural juices are traditionally considered beneficial for the body and are a necessary component healthy eating. Juices and juice-containing drinks partly provide our body with a whole range of biologically active substances: vitamins, minerals, macro- and microelements. The most useful, as established by experts, are juices that are made from fruits and berries with pulp. This includes such nectar juices as apricot, peach, tomato, plum. In such juices, in addition to other useful substances, fiber and pectin substances are preserved, which stimulate the intestines and help to remove cholesterol from the body. Mixed juices have a high health value. For example, apple-grape, apple-carrot. It is no coincidence that now they are widely sold in pharmacies.

Apple juice. The juice has a pronounced choleretic and diuretic effect. It is especially useful for people of mental labor. So, American scientists from the University of Massachusetts Lowell managed to find out that it is apples and apple juice that can help maintain mental clarity in old age. The results showed that substances contained in apple juice are able to protect brain cells from oxidative stress, leading to memory loss and reduced intelligence. Apple juice is also indicated for people prone to infectious diseases and colds, as well as for those who suffer from constipation, migraines and obesity.

experimental part

Determination of acidity. The method is based on the titration of an apple juice solution with a 0.02 M sodium hydroxide solution in the presence of the phenolphthalein indicator (Fruit and Vegetable Processing Products, 1983).

Progress of work: In a conical flask with a capacity of 250 ml, 10 ml of juice (a portion of fruit) was quantitatively transferred with hot water. Then, water at a temperature of 800C was poured into the flask up to half of its volume, thoroughly shaken and kept for 30 min, shaking occasionally. After cooling, the contents of the flask were quantitatively transferred into a 250 ml volumetric flask and topped up with water to the mark. The solution was thoroughly mixed and filtered.

5 ml of the filtrate was transferred into a conical flask, 4 drops of phenolphthalein were added and titrated with a sodium hydroxide solution with continuous stirring until a pink color was obtained that did not disappear within 30 seconds.

Titratable acidity (K) in terms of the prevailing acid in percent was calculated by the formula:

where V is the volume of sodium hydroxide solution used for titration, ml; c is the molar concentration of the titrated sodium hydroxide solution, mol/l; m-

massanaveski, g; M - molar mass of organic acid (for apple juice - malic acid, orange and pineapple - citric acid); V1 - the volume to which the sample was brought, ml; V2 is the volume of the filtrate taken for titration, ml.

Determination of ascorbic acid content.

Ascorbic acid was determined by the titrimetric method (iodatometry) (Vasiliev, 2002).

The titration reaction with potassium iodate proceeds with the formation of J2 (iodine).

JO3+ + 6H++6e-=J - +3H2O

When an extra drop of iodate is added, the reaction proceeds:

JO-3+5J-+6H+=3J2+3H2O

The resulting iodine with starch forms a blue-violet complex (Zolotov, 2002, State Pharmacopoeia of the USSR, 1987).

Work progress: 10 ml of juice was transferred into a 100 ml volumetric flask and made up to the mark with distilled water. To determine ascorbic acid in fruits, 5 g was taken, ground in a mortar, and 2% HCl was added to extract the vitamin. The solution was filtered, after 10 minutes 2 ml of the resulting solution was placed in a comic flask, 1 ml of 2% HCl solution, 0.5 ml of 1% KJ solution, 2 ml of 0.5% starch solution, water was added to a total volume of 20 ml and titrated KJO3 solution. A solution of KJO3 was prepared by accurately weighing m=0.3576 g dissolved in a 1 liter volumetric flask. The calculation of the content of vitamin C in apples was carried out according to the formula:

T - titer. ask. /JO3-, g; VX is the volume of iodate placed for titration, ml; Vflasks - 100 ml; Valiquots - 2 ml; mnav - sample weight, g; 1000 - recalculation of the coefficient per mg; 100 - conversion per 100 g of product .

Determination of carbohydrate content.

Carbohydrates are determined by reaction with diphenylamine and hydrochloric acid. Almost all carbohydrates give colored compounds with diphenylamine

Definition progress: To 1 ml of a solution with a sugar concentration was added 2 ml of a reagent prepared by mixing 10 ml of a 10% solution of diphenylamine in absolute alcohol with

90 ml of glacial acetic acid and 100 ml of hydrochloric acid (concentrated). The reaction mixture was heated for 10–30 min on a boiling water bath. A blank test sample, which contains 1 ml of water instead of a sugar solution, has only a slight greenish tint (Methods of chemistry ..., 1967).

Research results

Fruit juices are a source of nutrients necessary for a person: carbohydrates, vitamins, minerals and biologically active substances.

Vitamins are low molecular weight organic substances necessary for normal life. Since the body is not able to synthesize vitamins on its own, foods containing these compounds must be present in the diet. These products include vegetable juices. Fruits and fruit juices are rich in vitamin C, vitamins of group B. Ascorbic acid is necessary for redox processes in the body, contributes to the normal process of tissue regeneration and healing, strengthens capillary walls, participates in amino acid metabolism, protein synthesis, maintains resistance to various types stress and ensures the normalization of the immunological and hematological status.

A study of the content of ascorbic acid in fruit juices showed that orange juice is the richest in vitamin C. The amount of ascorbic acid in it was 23 mg per 100 ml of drink. The smallest amount of vitamin is determined in apple juice 10 mg per 100 ml of juice. In pineapple juice, 15 mg of ascorbic acid was determined in 100 ml of the drink. For comparative analysis studied the content of vitamin C in fruits: apple and orange. As well as in fruit juices, the largest amount of ascorbic acid was noted in an orange (43.2 mg per 100 g of the product), the smallest in an apple - 17 mg per 100 g of the product.

It should be noted that fruits are characterized by a higher content of ascorbic acid. This is due to the fact that in the production of juices, fruits go through a long process of technological processing, are transported and stored, and therefore the content of the vitamin inherent in fresh fruits and vegetables in drinks is gradually decreasing.

The value of carbohydrates

order: pineapple juice - apple juice - orange juice. The amount of carbohydrates in pineapple and apple juice differs slightly and is 12.2% and 8.3%, respectively. Orange juice has been determined to have 6.5% carbohydrates.

The sour taste of fruits and fruit juices is due to the presence of organic acids in their composition. They are found in all fruits and vegetables. The most famous and common are malic, citric, tartaric, oxalic, succinic, salicylic and benzoic acids. Organic acids in combination with sugars and tannins give vegetables and fruits a specific sweet-sour taste. Organic acids are very actively involved in the processes of digestion and have antipyretic, anti-inflammatory, antibacterial action.

Orange juice was characterized by the highest acidity. The acidity reached 1.4. In pineapple and apple juices, the acidity was lower and amounted to 0.9 and 1.0, respectively. The results obtained correspond to the literature data. So the amount of organic acids in oranges is 1.3 g per 100 ml of drink, in pineapple - 0.8 g, in apples - from 0.9 g and more, depending on the variety of apples.

conclusions

1. Fruit juices are a source of essential nutrients and biologically active substances.

2. The highest content of ascorbic acid was determined in orange juice, which corresponds to the literature data.

3. Pineapple juice compared to apple and orange drinks was characterized by a higher content of carbohydrates.

4. The acidity of the studied juices varies from 0.9 to 1.4

List of used literature

1. Products of processed fruits and vegetables. Methods for determining dry matter or moisture. GOST. - M.: USSR State Committee for Product Quality Management and Standards, 1991. - 14 p.

2. Vasiliev Chemistry. Physico-chemical methods of analysis - M: "Drofa", 2002.

3. State Pharmacopoeia of the USSR. Ed. 11. General methods of analysis of plant raw materials - M: Medicine, 1987.

4. A Fundamentals of Analytical Chemistry - M: graduate School, 2002.

5. Products of processed fruits and vegetables. Test methods. GOST 25555.0-82-GOST. - M.: USSR State Committee for Standards, 1983. - 8 p.

6. Shapiro chemistry. - St. Petersburg: Publishing House of St. Petersburg State University "Elbi-SPb", 2004. - S. 38-41, 182-183.

7. Methods of carbohydrate chemistry. Ed. . - M .: "Mir" - S. 23-24.

Application

Carbohydrate Determination Analysis

Application

From the point of view of plant biology, the composition of juices is the contents of the vacuoles of the cell. Sugars are dissolved in vacuole moisture: glucose with fructose and various polysaccharides; fruit acids (malic, citric, etc.); minerals; vitamins; amino acids; phytoncides. Juices retain all the nutrients found in fresh fruits, berries and vegetables and are easily absorbed by the body. The nutritional value of juices lies in the high content of easily digestible carbohydrates (glucose, fructose, sucrose, etc.), a complex of water-soluble vitamins (ascorbic, folic, nicotinic and pantothenic acids, P-active substances, carotene, thiamine, riboflavin, etc.), mineral salts, pectins, organic acids, aromatic compounds. Appendix A provides data on the chemical composition of a number of canned juices.

Thus, juice is a source of a number of easily digestible substances useful for the body.

So, for example, to satisfy the daily need for vitamin C, we only need ½ cup of fresh blackcurrant, strawberry or sea buckthorn juice, to cover the need for organic acids - 2 cups of orange or 1 cup of cherry juice. In pasteurized juices of industrial production, the activity of vitamins is somewhat reduced.

Juices without pulp are clarified and unclarified, which are better in terms of nutritional properties, although they are inferior in appearance - cloudy and with sediment. Juices with pulp also contain water-insoluble substances: fiber, pectin, fat-soluble vitamins, so their value is higher. They are prepared by diluting fruit purees with sugar syrup. As a rule, the content of natural fruit juice does not exceed 45%. From fruits containing fat-soluble vitamins A and E, such as peaches, apricots, carrots, only juices with pulp are always prepared.

There are differences in the composition and nutritional value of juices obtained from various raw materials.

Fruit juices are of great importance in our diet and therefore for our health. They serve as a source not only of vitamins and mineral salts, but also contain organic acids, pectins, aromatic substances, essential oils. If vegetable juices go more to build and restore the body, then fruit juices, first of all, serve to cleanse. They also provide the body with the necessary carbohydrates, sugar, vitamins. Fruit juices are higher in calories than vegetable juices. Indispensable for physical exertion, in these cases it is useful to combine them with vegetables. Fruit juices, due to the essential oils contained in fruits, give aroma, activate the activity of the salivary, gastric and other glands, thereby enhancing biochemical reactions, improve metabolic processes in the body. Also, fruit juices have a powerful antimicrobial effect, which ensures the reduction of fermentation and putrefactive processes in the body.

Many of the fruits contain organic compounds such as gums, which are a complex of potassium, magnesium and calcium salts, saccharo-comedic acids. Gums successfully compensate for the lack of minerals necessary for the body. Contained in fruit juices, complex carbohydrates - polysaccharides, including pectin compounds, after swelling when interacting with water, remove poisons and pathogenic microbes, and also contribute to the removal of cholesterol. And also fruit juices are great refreshing drinks.

Juices of the fruits of shrubs and berries (garden and wild) are also useful for the human body, and especially for the patient. The diverse chemical composition of fruit and berry juices determines their high nutritional and, first of all, dietary value, preventive and therapeutic value. The use of these juices enhances the immunity of the body, especially children, to various infectious diseases. Scientific studies have shown the exceptional therapeutic value of many fruit and berry juices and have confirmed many years of practical experience of traditional folk medicine in their medicinal use. Juices of garden and wild fruits and berries are a rich source of vitamins, organic salts, microelement compounds, proteins and other useful substances.

The nutritional value of juices has led to their widespread use for the prevention and treatment of diseases, to the allocation of juice therapy as an independent discipline. Here is a summary of the use of the most popular juices for therapeutic and prophylactic purposes.

1. Orange. Kills bacteria, boosts immunity, aids in weight loss, promotes the elimination of cholesterol from the body, normalizes bowel function, reduces the risk of birth defects in the fetus, protects against certain forms of cancer
2. Pineapple. Useful for chills and stress, promotes weight loss
3. Tomato. Fountain of youth, indispensable for peptic ulcer of the stomach and duodenum
4. Grape. Normalizes metabolism, effective for gastritis, anemia and high blood pressure, helps maintain a healthy complexion, cope with neurosis
5. Apricot. Strengthens the heart muscle and promotes the removal of excess fluid.
6. Apple. Useful for intestinal disorders, liver and kidney diseases, iron deficiency
7. Pear. It has a bactericidal and diuretic effect. Recommended for those who suffer from diseases of the circulatory system and have problems with the kidneys
8. Plum. Regulates the activity of the gastrointestinal tract, is useful for gastritis.
9. Grapefruit. Normalizes sleep, helps with urolithiasis, increased fatigue
10. Cherry. Useful for anemia, strengthens the walls of blood vessels, has an anti-inflammatory effect.
11. Pumpkin. Increases the level of hemoglobin in the blood, improves sleep, makes hair silky, helps to eliminate toxins from the body, protects against certain forms of cancer.
12. Cranberry. Useful for the prevention and treatment of infections of the genitourinary system.
13. Cabbage. It is used for weight loss, useful for gastritis, gastric and duodenal ulcers, tonsillitis, stomatitis, gum disease.
14. Carrot. It improves appetite and digestion, is used in the treatment of gastric and duodenal ulcers, increases the body's resistance to infectious diseases, strengthens the nervous system, and is good for the eyes.
15. Cucumber. One of the best natural diuretics, useful for people with high and low blood pressure, helps with diseases of the teeth and gums.
16. From parsley. Strengthens the walls of blood vessels, indispensable for diseases of the genitourinary tract, nephritis, dropsy, flatulence, cataracts, conjunctivitis, ophthalmia.

Note that some additional components may be present in the juice. GOST R 51398-99 contains detailed explanations regarding the components that can be added to juice. These include exclusively natural aromatic substances, as well as sugar, citric and ascorbic acids. A wider range of ingredients can be added to vegetable juices. The addition of natural aromatic substances is allowed only in reconstituted juices, since the separation of the aroma occurs during the production of concentrated juice. In the production of direct-pressed juices, aromatic substances are not separated from the product, therefore, the addition of aromatic substances to direct-pressed juices is not allowed. Natural aromatic substances obtained from this juice or fruit juice of the same name are added to reconstituted juices.

It should be noted that either sugar or citric acid is added to the juice in a dry form and only to adjust the taste, and not to compensate, for example, for the lack of natural solids in the juice caused by its artificial dilution by adding water. In any case, all added ingredients must be indicated in the product composition, which, in accordance with GOST R 51074-97, is given on the product packaging. At the same time, it should be noted that in the production of reconstituted juices, added water, as well as added natural aromatic substances, are natural components of juice and, therefore, are not indicated in the composition of the product.

Drinks prepared from natural juices are divided into a number of assortment groups. The new GOST R 51398-99 distinguishes the following main groups.

1. Juice - a liquid product obtained from fruits or vegetables by mechanical action and preserved by physical means, except for treatment with ionizing radiation.

Note: Juice can be obtained from one type of fruit or vegetable, and also made by mixing several fruit and/or vegetable juices of different names.

2. Fruit juice - juice obtained from good-quality ripe, fresh or kept fresh fruits by cooling, unfermented but capable of fermentation, intended for direct consumption or for industrial processing.

2a. Direct-pressed fruit juice is fruit juice obtained directly from fruits by pressing or centrifuging or rubbing.

2b. Reconstituted fruit juice – fruit juice obtained by reconstituting concentrated fruit juice drinking water in a ratio that ensures the preservation of the physico-chemical, microbiological, nutritional and organoleptic properties of juice from fruits of the same name, with simultaneous restoration of aroma by adding concentrated natural volatile aroma-forming substances or without aroma restoration, as well as with or without addition of directly squeezed fruit juice of the same name, fruit puree or concentrated fruit puree of the same type of fruit.

From the definition, as well as from the following definitions of the terms "fruit juice" and "vegetable juice", the main features and requirements that a product related to "juice" must meet, namely:

- the juice is a liquid product (the only exception is “dry juice”, i.e. a product containing all juice components and dried to an air-dry state);

- juice is obtained exclusively through mechanical processes, for example, by pressing fruit or vegetable raw materials in a press (other processing methods, for example, diffusion or extraction, which do not belong to mechanical processes, are not technological methods for obtaining juice);

- raw materials for juice production are sound, ripe, fresh or kept fresh by refrigeration whole fruits or vegetables (separate parts of fruits or vegetables, for example, peel, pomace and other processed products do not belong to raw sources for obtaining juice);

- exclusively physical methods are used to preserve juice, for example, heat treatment (pasteurization, sterilization or cooling);

– juice concentration is allowed, i.e. removal of a certain proportion of water contained in it with the help of physical processes and subsequent recovery with water.

9. Fruit nectar is a liquid product obtained by mixing fruit juice(s) and/or concentrated fruit juice(s), or the edible portion of sound ripe fresh or preserved fresh fruit, puréed to a pulp, with drinking water, sugar, or sugars, or sucrose. syrup or honey, in which the total mass fraction of fruit juice and / or puree, depending on the type of fruit, is at least 25%, unfermented, but capable of fermentation, preserved by physical means, except for treatment with ionizing radiation, and intended for direct consumption .

GOST also for the first time introduces the concept of new products, raw materials, technologies, which includes:

- diffusion juice

- fruit and vegetable puree

– concentrated fruit and vegetable puree

- natural volatile aroma-forming fruit and vegetable substances

- concentrated natural volatile aroma-forming fruit and vegetable substances.

12. Mors - a liquid product obtained from fresh or frozen berries by mechanical extraction of directly squeezed juice or puree from them, followed by mixing it with the extraction product of hot drinking water pomace obtained from the same berries with or without the addition of flavoring ingredients, with mass the proportion of berry juice or puree is not less than 15%, preserved by physical means, except for processing with ionizing radiation, intended for direct consumption.

Note - In the manufacture of fruit drink, the process of mechanical production of juice or puree from fresh or frozen berries may be accompanied by simultaneous mixing with the product of aqueous extraction of pomace of the same berries with or without the addition of flavoring ingredients. Morse can be made from concentrated products.

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MINISTRY OF EDUCATION OF THE NATIONAL PUBLIC OF BELARUS

EE "BELARUSIAN STATE ECONOMIC UNIVERSITY"

Department of commodity science of food products

COURSE WORK

by discipline:Tovorovedenieefood products

on the topic: Chemical composition and nutritional value of fruits and vegetablesjuices on the example of tomato juice

ABSTRACT

The object of the study is fruit and vegetable juices, tomato juice.

The subject of research is the chemical composition and nutritional value.

The purpose of the work: to characterize and classify fruit and vegetable juices. Describe the chemical composition and nutritional value for them.

The topic is quite voluminous, since there are many different classifications and subclassifications, but the paper presents its main scale. There are seven chapters in the work, where theoretical issues related to the determination of juices of their nutritional value and chemical composition are sequentially considered, some information from the history is presented, a classification and range of products are given, and interesting information about juices is also included. The greatest wealth is health! It's never too late to take care of him. All you need is patience, perseverance and, of course, knowledge.

The author of the work confirms that the material presented in it correctly and objectively reflects the state of the issue under study, and all theoretical, methodological and methodological provisions and concepts borrowed from literary and other sources are accompanied by references to their authors.

INTRODUCTION

“Juices are drinks obtained by pressing a variety of fruits (pome fruits, stone fruits and berries). Juices contain sugars (10-15%), organic acids (0.6-1.5%), mineral, coloring, aromatic substances and vitamins. Some fruits (oranges, tangerines, peaches, apricots) contain water-insoluble provitamin A - carotene in the pulp. To preserve it, the juices of these fruits are prepared without filtration with pureed fruit pulp. Juices are preserved by pasteurization, freezing or filtration through sterilizing filters. This definition of juices took place in the 60s of the twentieth century. At present, the concept of "juices" has not undergone big changes. The concept of "juice" according to GOST is defined as a liquid product, unfermented, but capable of fermentation, obtained from the edible part of benign ripe, fresh or kept fresh due to the cooling of fruits, fruits or vegetables by mechanical action, corresponding mainly to organoleptic, physical and chemical properties and nutritional value of fruits, berries and vegetables of the same name, with a mass fraction of the fruit part from 85% to 100%, preserved by physical means, except for processing with ionizing radiation, intended for direct consumption and for industrial processing.

However, over time, the range of products has expanded. Therefore, today it is necessary, deriving the concept of "juices", to mention what cannot be attributed to those. Namely, a product containing sugar, citric acid, preservatives, dyes, and artificial flavors cannot be called juice: other names (nectar or drink) must be used for such products.

Tomato juice is a tasty, refreshing drink containing many vitamins, a very valuable nutritious product.

Since the main component of tomato juice is directly the fruit of the tomato, the benefits of tomato juice are directly related to the benefits of the tomato.

In general, there is no reliable archaeological data on the origin of the cultivated tomato species Lycoperson esculentum Mill. Wild and semi-wild species and varieties of tomato exist in nature even now, and their fruit is indeed a berry, not a vegetable, and the Chinese even refer to it as a fruit. Tomatoes grow in Ecuador, the Galopogos Islands, Peru and northern Chile. A number of researchers consider Peru to be the birthplace of the cultivated tomato. There are reports that the beginning of the culture of tomatoes dates back to the 5th century BC, when they were bred by the ancient Peruvians.

It was assumed that tomatoes were brought to Europe by Columbus in 1493 through Western India. For the first time, tomatoes were cultivated in Europe in the 50s and 60s of the 16th century. The first botanical information about the cultivated species of tomato and sketches were given by the Italian botanist Mattioli in 1554. At the end of the 16th century in France, England, Belgium, Germany, Italy, Spain, Portugal, tomatoes were called love apples. In Czechoslovakia, Hungary and Yugoslavia, tomatoes are called paradiskas or paradise apples. The term "tomato", which is currently used in many countries, comes from the native South American "Tumatle" - tomatil.

Compared to many vegetable crops, tomato is a relatively new crop for Russia and the CIS. Tomato cultivation began in the southern regions of the country in the 18th century. and spread far from immediately - at first they, like potatoes, were considered poisonous. By the middle of the 19th century, the culture of tomatoes began to spread through the gardens of the country in the middle regions, and by the end of the 19th century it was widely spread in the northern regions.

In the 18th century, the tomato was predominantly an ornamental crop. The further development of horticulture made the tomato a food crop, but its cultivation was carried out practically by trial and error, because. Until the beginning of the 20th century, tomato cultivation, like vegetable growing in general, was not considered a science, but rather a craft or art.

Today, tomatoes are loved by everyone, as is tomato juice. Nutritionists consider tomato juice one of the most useful.

Tomato, according to FAO, ranks first in the world among fruit vegetable crops (4 million hectares), including in protected ground (60% of the total area). Most of the areas are in China - 974 thousand hectares (25 million tons), in India - 520 thousand hectares (7.4 million tons), Turkey - 225 thousand hectares (9 million tons), Egypt - 180 thousand. ha (6.3 million tons), USA - 177 thousand ha (12 million tons). In total, in 2004, 108.5 million tons of tomatoes were produced in the world, of which 25 million tons are processed.

Growing tomatoes in winter greenhouses is of great economic importance for the country, because. in winter, the population needs to especially consume foods rich in vitamin C. This is due to the exacerbation of colds in the population. And tomato fruits are distinguished by high nutritional, taste and dietary qualities. Tomato fruits are an excellent source of other useful substances that are necessary to normalize the metabolism in the human body and maintain its ability to work.

By the way, according to statistics, the Germans drink the most juice in the world (42 - 46 liters per year per person!). We use only about 4 liters. .

1 . Assortment and classification of juices

1.1 Range of juices

The main trends in the formation of the range of juices is the production of products designed for specific target groups (children and the elderly, men and women, schoolchildren, students, tourists, and so on). Assortment groups of juices have been formed on the world market, consumed on certain occasions or depending on the time of year, helping to reduce stress loads, having an energy or calming effect. .

In our republic, fruit drinks include:

Juice without additives. Juice, in which the mass fraction of the fruit part is 100%.

To regulate the taste of vegetable juices, vegetable-fruit and fruit-vegetable juices without additives, it is allowed to add an acidity regulator - citric acid s, lactic acid, lemon juice and / or lime juice, including concentrated, in terms of free citric acid, not more than 3 g / l.

Addition of sugar and/or sugars: glucose (anhydrous dextrose), fructose is not allowed.

To improve the consistency of juices without additives from pineapple and passion fruit, pectin may be added in an amount not exceeding 3 g/l.

Juice with sugar (glucose, fructose). Juice, in which the mass fraction of the fruit part is at least 85%, with the addition of sugar or sugars with a mass fraction of moisture of not more than 2% in an amount of not more than 15%.

Unclarified juice: juice with suspensions.

Clarified juice: juice from which suspensions have been removed to a visually transparent state.

Juice with pulp: juice with particles of pulp, the mass fraction of which does not exceed 35%.

Fruit juice.

Vegetable juice.

Blended juice (nectar, drink): juice/nectar/drink obtained by mixing two or more types of juice with or without puree.

Direct-pressed juice (fruit, vegetable, vegetable-fruit, fruit-and-vegetable): juice obtained directly from fruits, berries or vegetables by pressing and/or centrifugation and/or rubbing or other physical means of extracting it.

Reconstituted juice (fruit, vegetable, vegetable-fruit, fruit and vegetable).

Concentrated juice (fruit, vegetable): juice from which a part of the water contained in it has been removed by physical impact in order to increase the content of soluble solids by at least 50% compared to the content of soluble solids in the reconstituted juice of the corresponding name, capable of fermentation after reconstitution with prepared drinking water.

Concentrated vegetable juice is made from vegetable juices of the same name or concentrated vegetable juices, natural volatile flavor components that have been removed from the juice during its concentration. As a rule, neither sugar nor other sweet substances are added to concentrated juices. Concentrated juice is produced clarified (apple, pear, cherry, cherry, cranberry, plum, grape) and non-clarified (apple, plum, cherry). From different fruits and fruits, different amounts of concentrated juice are obtained.

For example, in order not to carry a huge amount of natural juice, say, from Africa, the juice is evaporated to a concentrate, reducing the volume by six times. Further, already in the field, water is added to the juice, and it goes on sale. In the process of concentration under the influence of high temperature in the juice, up to half of vitamin C can be destroyed, some of the aromatic substances that give the juice taste disappear, and some amino acids and carbohydrates react and change their structure. Naturally, these losses reduce the value of the juice. When reconstituting juice from concentrate, the amount of water may be added differently. The more water, the less rich the juice will be. Then they put sugar, citric acid, natural flavors and, in the worst case, preservatives. And the result is no longer juice, but a juice-containing drink.

Dry juice (fruit, vegetable): juice made by removing the water contained in it from direct juice by physical action to an air-dry powder state and capable of fermentation after reconstitution with prepared drinking water.

Juice can be obtained directly from fruits (direct extraction), as well as from hot-bottled juices prepared for the future, aseptic or refrigerated storage juices, including those with a preservative - sorbic acid, or from concentrated fruit juices.

Dry fruit juice can be supplemented with: natural volatile aromatic components; ascorbic and citric acids, sugars.

Juice of direct extraction with the addition of flavoring ingredients: juice to which table salt is added to improve the taste. The simultaneous presence of an acidity regulator (citric or lactic acid, lemon juice and / or lime juice, including concentrated) and sugar or sugars (glucose, fructose) is also allowed.

Nectar (unclarified, clarified, with pulp, fruit and vegetable, vegetable, vegetable and fruit, fruit nectar).

Nectar is obtained from reconstituted juices. Fresh fruit nectars have nothing to do with the nectars on store shelves. The latter do not occur in nature. They are an artificial drink made from concentrate, sugar and water. Sometimes lemon or lemon is also added here. ascorbic acid, natural flavors. Nectars are much closer to juices than other drinks: they contain at least 25-50 percent juice.

All nectars can be divided into three groups:

1. Nectars, which are obtained from classic juices such as orange or apple, diluting them with water and adding sugar.

2. Nectars, which are obtained from the juice of lemon, cranberries, passion fruit - fruits that have such a sharp taste that it cannot be drunk without sugar or other juices.

3. Nectars of the third group are obtained from fruits that are simply not destined to become juice - when you try to squeeze bananas, peaches, cherries and some other fruits, not juice is formed, but something similar to mashed potatoes.

As you can see, nectars are not far from juices, and they are generally close to juices with sugar.

The topic of the struggle of juice and nectar for the consumer has become quite relevant at the present time. The situation on the market proves that juice producers are increasingly resorting to hidden methods of labeling their products. Behind the design tricks, they are trying to hide the word “nectar” on the packaging. According to marketers of juice companies, open labeling of nectars can reduce the company's sales by 5-7%. After all, the consumer, it turns out, is disloyal to this type of juice products. Lawyers do not yet see violations of consumer rights in such actions of companies. Meanwhile, nectars occupy a dominant position in the juice market (the share of nectars is 52%, the share of juices is 43%) and form the basis of the assortment lines of most domestic juice producers. They learned to circumvent the law without breaking it. .

The word "nectar" officially came into use among juice producers in 2001 - after the appearance of a new juice GOST, which obliged manufacturers to indicate reliable information about the product and its quality characteristics on the label. GOST strictly divided juice products into three categories: juices, nectars, juice-containing drinks, which differ from each other in the percentage of juice.

As “juice”, according to GOST, you can mark a drink completely restored from juice concentrate without adding water and sugar. Beverages with a juice content between 25 and 99% must be labeled as “nectars”, and for “juice drinks” the standard calls for 10 to 25% juice. So, whether manufacturers want it or not, they are obliged to inform citizens about the composition of their products. However, low consumer awareness, coupled with design tricks by manufacturers, has significantly reduced the effect of the introduced standard. And until now, an ordinary consumer has to work hard to determine the contents of packages with juice products.

A juice-containing fruit drink is prepared by mixing fruit juice, concentrated fruit juice or juices, or the pureed edible part of sound ripe, fresh or kept fresh by refrigeration fruit with water, sugar or sugars, citric acid, preserved by physical or chemical means and intended for direct consumption.

In the manufacture of beverages, natural volatile aromatic components of fruit juice of this name, artificial flavors, sweeteners, sweeteners, natural opacifiers and pulp stabilizers can be used. Drinks can be carbonated with carbon dioxide.

In the manufacture of juice-containing vegetable drinks, natural volatile aromatic components of the juice of this name, artificial flavors, dyes, natural opacifiers and pulp stabilizers can also be used. Drinks may also contain all the ingredients that are allowed for vegetable juice. Drinks can be carbonated with carbon dioxide.

Morse, concentrated fruit drink.

Morse is a soft drink, sometimes alcoholic. It is a berry or fruit juice diluted with water and sugar. Prepared from fermented and clarified juices, blended with sugar syrup, acids, dyes, flavors, drinking water. Sometimes it is prepared by brewing berries in water, as well as compote, it differs from it in degree of degree. It is used for the manufacture of alcoholic cocktails. When assessing quality, in addition to organoleptic indicators, relative density, dry matter content, alcohol (at least 1%), invert sugar, pectin, and acidity are determined. .

Syrups are boiled down solutions of mixtures of sugar, fruit juices, citric acid, food colorings, flavorings. .

There are syrups:

natural

Prepared from fresh, pasteurized and canned fruit and berry juices, to which at least 60% sugar is added. Benign syrups are transparent, thick consistency, have a pleasant smell, taste and color, characteristic of the juice of fruits and berries from which they are prepared. A high concentration of sugar has a preservative effect and ensures good shelf life of syrups: 6-8 months.

On food aromatic essences

Their basis is sugar syrup, harmless dyes and aromatic essences are used for tinting and flavoring, organic acids (citric, tartaric, food lactic) are used for acidification.

According to the processing method, syrups are pasteurized and unpasteurized with a sugar content of 50 and 65%, respectively.

Extract.

Obtained by concentrating juices, evaporation under vacuum or freezing to a solids content of 44-62%.

Any of the technologies allows you to squeeze out only 80 percent of the juice. To reduce losses, manufacturers recycle cake. It's being washed clean water, in which the remaining juice is dissolved and a washing extract is obtained. It, of course, is already very different from the “first” juice: it is more cloudy and contains substances from the pulp of berries or citrus films. Therefore, the citrus wash extract is very bitter, and manufacturers cannot add more than 20% of it to the juice, since such a bitter drink would be difficult to sell.

But the washing extract from apples does not affect the taste in any way, so manufacturers can add this, in fact, water as much as they like. The washing extract from berries (cherry, blackcurrant) makes the color of the juice more intense. So it is a mistake to believe that the brighter and darker the cherry or currant juice, the less water it contains.

The extracts are characterized by high acidity, which guarantees good preservation at temperatures from 0 to 20 0C. .

1.2 Juice classification

tomato juice production technology

1) depending on the production technology:

Unclarified (naturally cloudy): freshly squeezed juices from one type of raw material without added sugar, with the presence of particles of fruit or vegetables from which they are prepared. Compared to clarified juices, they have a darker and more cloudy appearance. On the other hand, unclarified juices are richer in vitamins and minerals.

Clarified (clear): transparent, attractive-looking juices that have undergone a clarification process by filtration or settling, followed by sediment removal. Clarified juices are inferior in taste and nutritional value to non-clarified ones, since some of the flavoring and aromatic substances are removed during clarification.

Freshly obtained juice, regardless of the method of extraction, has a dark, unattractive appearance, as it contains particles of the raw material from which it is made. In the juices of some fruits (citrus fruits, pears, apricots) and vegetables (tomatoes, carrots, cucumbers) in the suspended particles of the pulp are valuable vitamins and substances necessary for the body. Their removal reduces the value of the resulting juices. At the same time, grape juice, in addition to turbidity, contains a significant amount of sparingly soluble tartar that precipitates during storage. Therefore, grape juice must be clarified to give it an attractive appearance and transparency.

Juices with pulp (nectars): juices containing puree from the fruits or berries from which they are prepared. These juices are of the greatest value, since in terms of chemical composition and taste they most fully correspond to fresh fruits and berries.

For the preparation of these juices, fruits and berries are taken, rich in substances insoluble in water. Juices with pulp can be either with or without sugar. Juices with pulp are preserved in the same way as natural ones. During storage, juices with pulp can separate into two layers (juice and pulp), so they must be thoroughly shaken before use. It is better to preserve juices with pulp in small jars so that their contents can be used in one go. For the preparation of fruit and vegetable nectars, puree from highly acidic fruits and berries is used, as this improves the taste and stability of the juice during storage.

2) depending on the number of types of raw materials used:

one-component;

blended (mixing juices - blending).

These juices are obtained by adding up to 35% juice from other types of fruits and berries to the main juice (sometimes mixing of raw materials is carried out before pressing juice from it).

The purpose of blending is to improve the organoleptic properties, nutritional and biological value of juices. As well as enriching them with biologically active substances, and above all with vitamins. They are produced naturally and with sugar, as well as with pulp and sugar. An example of blended juices is apple-cherry, apple-grape, apple-cranberry, apple-lingonberry, apricot-plum, plum-grape, cherry-cherry, cherry-blackcurrant, pear-apple, apple-ob-buckthorn, apple-rosehip and others. The last two types of juice are produced with a guaranteed content of ascorbic acid.

They blend not only juices of different types - for example, apple and mountain ash - but also juices of different varieties of the same type.

It is better to blend juices before pasteurization, and dilute with water and sweeten before drinking.

3) Depending on the raw materials used:

direct juice - a liquid product obtained by mechanical action directly from fresh or chilled fruits or vegetables.

Juices of direct extraction are intended for direct consumption, as well as for further industrial processing. The shelf life of directly squeezed juices depends on the type of canning of the product. Like all juices, directly squeezed juices are preserved exclusively by physical methods, which include cooling or short-term heating (the so-called pasteurization or sterilization). Chemical preservation of juices, for example by adding preservatives, is prohibited.

Direct pressed juices supplied chilled have a limited shelf life, which usually does not exceed 1 month. Pasteurized or sterilized straight-pressed juices can have a shelf life of 6 months to 2 years. new technology storage and delivery of directly squeezed juices is their deep freezing to the state of ice agglomerates. In this case, delivery is carried out at low temperatures, and defrosting is carried out according to a special temperature program (which, accordingly, affects the cost of the goods).

freshly squeezed juice - directly squeezed juice produced from fresh or preserved fresh fruits and (or) vegetables in the presence of consumers and not subjected to canning;

In addition to the fact that they have a refreshing and restorative effect on the body, they have the properties of biogenic stimulants, which ultimately leads to increased efficiency. Such a diverse effect of juices is explained by the fact that they almost do not require energy costs for absorption in the gastrointestinal tract and are immediately included in the metabolism, activate biochemical processes, which, in turn, has a beneficial effect on the recovery process in the body.

reconstituted juice - juice made from concentrated juice or directly squeezed juice and drinking water.

Reconstituted tomato juice can also be produced by reconstituting tomato paste and/or tomato puree.

4) Depending on the preservation method:

sterilized (carried out at a temperature of 100 0C and above).

pasteurized (carried out at a temperature not exceeding 100 0C, while only vegetative forms of microbes die, so such products are not subject to long-term storage).

5) Juices restored with the addition of flavoring ingredients, juices of lactic acid fermentation, drinks, including lactic acid fermentation, nectars can be fortified. .

2. Chemical composition and nutritional value of tomato juice

The nutritional value of tomatoes is determined by the chemical composition, which depends on the conditions and areas of cultivation, the degree of maturity, and the economic and botanical variety.

Tab. 1 - Quantitative content of substances and chemical composition of tomato juice

g per 100 ml of juice

including saturated fatty acids

Carbohydrates
cellulose
mg per 100 ml of juice
Minerals:








vitamins
B1 (thiamine)
B2 (riboflavin)
PP (niacin)
Provitamin A
Natural Vitamin C (ascorbic acid)

Note - Source: 1) ; 2) own development.

Water. It is a constant environment in which all biochemical processes in the body take place. Only in a liquid medium are the processes of digestion and assimilation of food in the gastrointestinal tract. Water is actively involved in the exchange reactions. It also performs an important mechanical function, facilitating the sliding of rubbing surfaces. Water is the main component of most food products and has a strong influence on many quality indicators. The properties of products also depend on the form of bonding of water with other substances. There are two types: free (has the same properties as pure water) and bound (combines quite strongly with other components of food products and exhibits properties that are different from those of free water). Almost all water in food products is in a bound state, but is retained by tissues with varying strength. .

Free water is contained mainly in the cell sap, is easily subjected to evaporation, and its amount reaches 85%. Bound water, which accounts for about 10-15% of its total amount, is more or less firmly retained by cellular colloids and is much more difficult to remove. .

The daily requirement of an adult is 2.5-3 liters, or 40g. per 1 kg. The weight of his body. Human water consumption must be balanced with its consumption. A lack of water in the body leads to an increase in blood viscosity, and an excess leads to increased leaching of salts from the body, the breakdown of proteins, and an increase in the load on the heart and kidneys. .

Water is part of all food products. Its highest content is typical for fruits and vegetables - 72-95%.

Fats. They are the most important component of human and animal food along with carbohydrates and proteins. They are part of all living cells of plant and animal origin, so they must be constantly supplied with food.

Functions: are a source of energy; heat-shielding; protective; are carriers of fat-soluble vitamins A, D, E, K.

With an insufficient amount of fat in food, and even more so in its absence, the body's resistance to infections and the effects of cold decreases, as well as metabolic processes are disrupted, protein synthesis decreases, human growth slows down, and life expectancy shortens.

The daily human need is: 80-100g. per day (including polyunsaturated fatty acids 5-10g.).

Saturated fatty acids are acids with only single bonds between carbon atoms. These include, for example, stearic (C17H35COOH) and palmitic (C15H31COOH) acids.

Squirrels. They are natural high-molecular nitrogen-containing organic compounds, very complex molecules of which are built from β-amino acid residues connected by peptide bonds. The specific properties and nutritional value of various proteins are determined by their structure and amino acid composition.

Functions: construction (!) - participation in the construction of tissues and the synthesis of body substances, energy.

The daily human need is 100-120g.

Carbohydrates. They make up to 80% of the dry matter of plants and about 2% of the dry matter of animals.

Functions: the main source of energy and construction material plant tissue.

Daily requirement: 400-500g. per day, including in starch - 350-400 g., sugars - 50-100, other carbohydrates - 25 g., but with severe physical activity it can increase by 2-3 times.

Sugars (monosaccharides and polysaccharides of the first order) are easily absorbed by the human body. For example, sucrose, as the main sugar in food, is quickly broken down in the digestive tract into glucose and fructose and absorbed into the blood, and then used in tissues as an energy source and for other purposes. With 100% assimilation of 1g. carbohydrate provides an average of 4.1 kcal of energy. The sugar content in tomatoes is 3.5%.

In food, along with digestible, there are also ballast (indigestible) carbohydrates, as well as substances close to them (fiber, pectins, hemicellulose), which do not provide energy, but perform important physiological functions (increase intestinal motility, and so on).

Cellulose. An integral part of plant food, which is not digested in the body, but plays a huge role in its life. Cleanses gastrointestinal tract and enhances its activity, which as a result has a beneficial effect on almost all digestive disorders.

The need for these substances is 2-5g. per day.

Minerals. Mineral (ash) elements include those compounds that remain in the form of ash when products of plant and animal origin are burned at a temperature of 600-8000C. Mineral elements in food products are in the form of inorganic compounds - salts, such as NaCl, potassium and calcium salts of phosphoric acid, or are part of organic compounds in the form of elements that are converted into oxides during combustion, such as phosphorus lecithin, magnesium in the composition of chlorophyll, iron and sulfur in some proteins, and so on.

Functions: participation in the physiological processes of living organisms - building tissues, water metabolism, maintaining acid-base balance in the body, are part of the complex of substances that make up the living protoplasm of cells, as well as some of the endocrine glands.

Mineral elements are conditionally divided into three groups: macroelements, microelements and ultramicroelements. For a person, the daily need for elements is set separately for each of them. .

The mineral substances of fruits and vegetables include macro- (K, Ca, Na, P, Fe) and microelements (Co, B, Cu, Zn, I, etc.).

Fe (iron).

It takes part in oxidation and reduction reactions, catalyzes the processes of tissue respiration, and is part of hemoglobin. The lack of an element in food leads to anemia, since it is necessary for the biosynthesis of compounds that provide hematopoiesis.

The daily human requirement is 15 mg. .

Participates in the regulation of water-salt metabolism and osmotic pressure in tissues and cells. Chlorine salts provide the formation of hydrochloric acid by the gastric mucosa. The main need for chlorine is met by NaCl, which is added to food in the form of salt.

The daily human need is 5-7 g.

Ca (calcium).

Included in the composition of bone tissue and teeth - 99%. The rest is part of the blood in the form of ions, in a state associated with proteins and other compounds. Ca salts play an essential role in the work of the heart. Calcium deficiency causes skeletal deformity, bone fragility and muscle atrophy.

All calcium compounds, with the exception of CaCl2, are hardly soluble in water, and therefore are poorly absorbed by the human body. The absorption of calcium in food products by the human body depends to a large extent on the presence of phosphates, fats, and magnesium compounds in food. An important role in the absorption of calcium is played by vitamin D, which promotes the transition of calcium and phosphorus salts from the intestines into the blood and deposition in the bones in the form of calcium phosphate.

The daily requirement is 0.8-1 g.

Mg (magnesium).

Most magnesium is found in bone tissue. It is involved in enzymatic processes in the body, is necessary for the normal functioning of the nervous and muscular systems. Promotes the absorption of calcium.

The daily requirement is 400 mg. .

It is part of almost all proteins of the human body. The exchange of sulfur in the body is its transformation into the following amino acids: cystine and methionine. Sulfur is also involved in the formation of vitamin B1 (thiamine), insulin and some other compounds.

Daily requirement - 1 g.

P (phosphorus).

In combination with calcium, it participates in the formation of bone tissue. Participates in the synthesis of complex proteins, phosphatides, and is also necessary for the formation of complex organic compounds - adenosine triphosphate, creatine phosphate, etc., which are accumulators of energy released during biochemical transformations (oxidation) of fat, sugar and other nutrients.

Daily requirement - 1-1.5 g.

Na (sodium).

plays important role in the processes of intracellular and intertissue exchanges. The osmotic pressure of blood plasma is almost 90% dependent on the content of NaCl in it (it plays an important role in regulating the body's water metabolism). The main source for the body is table salt.

The daily requirement is 4-6 g, which corresponds to 10-15 g of NaCl. .

K (potassium).

Participates in enzymatic reactions, the formation of buffer systems that prevent a shift in the pH of the medium. Potassium salts play an essential role in the work of the heart. Potassium reduces the water-holding capacity of proteins and promotes the excretion of water and sodium from the body. Therefore, potassium can be considered as some physiological sodium antagonist.

Daily requirement - 3-5 g.

Vitamins. They are a group of relatively low molecular weight organic compounds of various chemical structures, united on the basis of their strict need for animal nutrition and human body. Compared to the main nutrients - proteins, fats and carbohydrates, vitamins are required in negligible amounts and perform certain catalytic functions in the body. The main supplier of vitamins for humans and animals are plants, where they are synthesized. Prolonged lack of one or another vitamin in food causes "avitaminosis", as a result of which the following diseases are possible: scurvy, polyneuritis (beriberi), pellagra, rickets. An excess of vitamins - "hypervitaminosis", also causes serious consequences.

Vitamins are divided into two groups: water-soluble (C, PP, B1, B2, B6, B12, B15, H, P) and fat-soluble (A, D, E, K).

All vitamins, with the exception of B12, are obtained by chemical synthesis.

Vitamin B1 (C12H18ON4SC12).

In products it is in the form of hydrochloric acid or hydrobromic thiamine. It plays an important role in the regulation of protein, fat, water, and especially carbohydrate metabolism; it is part of the pyruvate decarboxylase enzyme, which breaks down pyruvic and some other acids. Strengthens the immune system.

Vitamin B2 (С17Н20N4О6).

It is synthesized only by plants and some microorganisms; it belongs to yellow coloring substances - flavins. It is necessary for normal metabolism (fats) in the body and functioning nervous system; catalyzes the transfer of hydrogen by enzymes.

The daily requirement is 2-3 mg. .

Vitamin RR.

It is part of the dehydrogenase enzyme and is involved in metabolism.

By the nature of the action, it is called antipellargic, since its absence in the human body causes pellagra (“rough skin”) - damage to the skin, digestive organs and central nervous system.

The daily requirement is 15-25 mg. .

Vitamin A.

It is formed in the liver of fish, animals and humans from provitamins - carotenoids that enter the body with plant products. It exists in the form of two chemical forms: A1 - C20H30O and A2 - C20H28O (contains one more double bond in the molecule). However, the physiological activity of vitamin A1 is greater. This vitamin prevents the penetration of infection into the body (anti-infectious). The lack or absence of this vitamin also causes growth retardation, weight loss, so it is called the growth vitamin.

For example, daily allowance Vitamin A for an adult is provided by 108-220 grams of fresh tomatoes.

Vitamin C (ascorbic acid).

It is a catalyst for redox processes occurring in living organisms.

Tomato fruits are an excellent source of vitamin C (30-35 mg).

The daily requirement is 100 mg. .

For example, the daily requirement of vitamin C for an adult is provided by 125-150 grams of fresh tomatoes.

The taste and aroma of the finished product largely depends on the quality of the raw materials. The main thing is that fruits and vegetables are ripe, untouched by diseases and pests. The shape and size of the fruit does not matter. From overripe juice goes badly, and the quality is unimportant. In immature fewer vitamins and other useful substances, and the taste and aroma of the drink will be far from ideal.

The smell of vegetables and fruits depends on the presence of essential oils in them, which include: terpenes, alcohols, aldehydes, ketones, phenols, ethers, etc. The content of essential oils in fruits and vegetables is insignificant and ranges from 0.001-0.01%. The maximum amount of essential oils accumulates in fruits and vegetables by the time they are fully ripe, especially in seasons with a large number of sunny days.

Coloring substances are presented in the form of flavones, anthocyanins, chlorophyll and carotenoids, which determine the color of fruits and vegetables and resistance to damage by microorganisms.

Carotenoids include: carotene, which causes the orange color of carrots and is also found in tomatoes; lycopene, which gives red color to tomatoes; xanthophyll, together with carotene and lycopene, is found in tomatoes. The daily requirement for carotenoids is 3-5 mg, and their content in fruits and vegetables is 0.05-10 mg%.

The nutritional value of tomato juice, like any other food product, is associated with good quality, digestibility and energy value.

Good quality is determined by the absence of substances harmful to humans - toxic salts, heavy metals and other harmful substances. The content (impossibility of content) of certain substances is provided for by standards and GOSTs.

Digestibility depends on the chemical composition, consistency, taste, smell, appearance and on the individual characteristics of a person. The digestibility of tomato juice, in my opinion, is quite good. Since the fiber content is quite small and does not have a big effect on digestibility in general. And the chemical composition includes water, proteins, fats (a small amount), carbohydrates, vitamins and minerals that enrich the human body.

Tomato juice significantly improves metabolic processes in our body, helps to more easily tolerate diseases of the cardiovascular system, and suppresses the processes of decay in the intestines.

When treating with tomato juice, sugar and starch should be excluded from the diet, otherwise there will be no effect. Juice should be drunk no later than 30 minutes. before meals. Minimum dose: 0.5 cup 3 times a day.

Energy value (calorie content) is determined in kilocalories (kcal) or kilojoules (kJ) (1 cal = 4.19 J).

The calorie content of products depends on the amount of digestible carbohydrates, fats and proteins contained in them, which have a large supply of potential energy. Theoretical calorie content - the amount of energy that would be obtained with 100% absorption of useful substances by a person. To determine the real caloric content, the theoretical calorie content of the product is multiplied by the corresponding digestibility factor. The calorie content of tomatoes is low (160-200 kcal / kg). So, the fruits of tomatoes contain from 5 to 8% of dry substances, including 3-7% of sugars, up to 1% of malic and citric acids and proteins. All these substances are necessary to normalize the metabolism in the human body and maintain its ability to work. The energy value of 100 g of tomato juice is 24.0 kcal.

The biological value depends on the content and digestibility of the substances necessary for building tissues, the synthesis of substances of the human body and the implementation of metabolic processes. These properties are associated primarily with the sufficient content of proteins, vitamins, ash macro- and microelements and polyunsaturated fatty acids in the products that are complete in amino acid composition. .

compare by value different types juices is quite difficult, since each of them has its own peculiarity, or contains one or another element in its composition that is not inherent in other juices.

Cabbage juice: useful for hemorrhoids, respiratory diseases, especially bronchitis, liver diseases, burns and diathesis. There is more vitamin C in cabbage than in lemons.

Pumpkin juice: used for metabolic disorders, obesity, diabetes, kidney and bladder stones. Especially recommended for men suffering from inflammation of the prostate gland.

Carrot juice is a multivitamin, but there is especially a lot of carotene in it, which in the human body turns into vitamin A. It improves immunity, improves eyesight, and has a beneficial effect in diseases thyroid gland, with stones in the liver and kidneys.

Potato juice: according to the mineral composition, potato juice belongs to the most valuable medicinal concentrate. Its biological properties are a strong activator of anti-inflammatory processes. Potato juice helps with heartburn and stomach bleeding.

3. Technological line for the production of tomato juice

3.1 Feature proinduction, raw materials and semi-finished products

Tomato juice is obtained from mature tomatoes in the form of a homogeneous mass containing pulp, and it is preserved natural with the addition of 0.6 ... 1.0% of table salt. Tomato juices have low acidity and pH 5.5...6.5, which creates favorable conditions for the development of microorganisms, including spore-forming ones. For this reason, juices are sterilized at a temperature of 120 ° C for 20 ... .30 minutes. To soften the sterilization regimes, juices are acidified to pH 3.7 ... 4.0 with organic food acids or mixed with juices from more acidic fruits and vegetables. Tomato juice is produced natural or concentrated.

Canned tomato juice should have a pleasant natural taste and smell, have a beautiful red or orange-red color. The content of solids in the juice must be at least 4.5% by refractometer. To prevent the destruction of vitamins in tomato juice, the content of heavy metal salts should not exceed 5 mg of copper and 100 mg of tin in 1 liter of juice (lead content is not allowed).

In appearance, tomato juice should be homogeneous with the presence of suspended finely ground particles of pulp. The taste of juice depends on the ratio of sugars and acids. The total amount of sugars (glucose and fructose) is 2.1. ..3.7%. The juice contains 1.4.. .4.4 mg/100 g of lycopene and 0.06. ..0.32 mg/100 g of carotene. The optimal consistency is provided when the juice contains 6.. .7% pulp. The content of vitamin C in the juice is 10.2...23.0 mg/100 g, and during storage, the loss of vitamin can reach 50%. The composition of minerals includes potassium, calcium, sodium, magnesium, iron, etc. 36 components were identified in the aromatic substances of tomatoes: acetaldehyde, ethanol, propanol, etc., including unsaturated compounds, the altered content of which negatively affects the taste of juice. .

Features of production and consumption of finished products.

For the production of tomato juice, quite healthy, intensely colored tomatoes (preferably hand-picked) are used. Sorted tomatoes are crushed, the seeds are separated and washed, dried and used as seed.

Crushed tomatoes are rubbed through sieves to remove coarse inclusions: stalks, green parts of the fruit and possible impurities. The mashed mass is heated to inactivate oxidative and pectolytic enzymes, as well as to kill microorganisms and facilitate wiping. The required heating temperature of 75 + 5 °C must be reached as quickly as possible in order to stop the activity of pectolytic enzymes. .

If the juice is heated slowly, the tomato mass is at a temperature of 50 ... .60 ° C for some time, which leads to the destruction of soluble pectin. Juice from slowly heated tomatoes has a low viscosity and is prone to separation. Rapid inactivation of pectolytic enzymes is achieved by injecting steam into the tomato mass. In this case, the juice viscosity can remain at the level of 95% of the original one, but the juice can be diluted with condensate.

Tomato juice is packaged in glass or tin cans, as well as in paper bags. After extraction, glass jars with juice are hermetically sealed and sent for sterilization or pasteurization.

Concentrated tomato juice contains 40% soluble solids, 21.5% sugar, 3.85% organic acids, carotene 2.23 mg/100 g, vitamin C 96.8 mg/100 g. consumed as a drink. .

Stages of the technological process.

Canning tomato juice can be divided into the following stages:

Cleaning, washing and sorting of raw materials;

Crushing (grinding) tomatoes;

Heating and extraction of tomato mass;

Centrifugation and rubbing of tomato products;

Packing, sterilization (pasteurization) of juice. .

Characteristics of equipment complexes.

The line begins with a complex of equipment for cleaning, washing and sorting of raw materials, which includes fan washers, conveyors and hydro trays.

The line includes a complex of equipment for crushing (grinding) tomatoes, consisting of crushers, tanks and pumps.

The leading equipment is a set of equipment, including vacuum heaters with vacuum tanks and screw presses with collectors.

The next set of equipment is represented by centrifuges or rubbing machines.

The final set of line equipment consists of filling and capping machines, sterilizers and pasteurizers. .

The device and principle of operation of the line.

The tomato juice canning line consists of two consecutive fan washers, a roller inspection conveyor, a hydro tray, a crusher, a crushed mass collector, a pump, two double vacuum heaters, a press, an extracted juice collector, a double vacuum extracted juice heater, a heated juice collector, liquid filler, seaming machine, equipment for sterilization of finished products.

If the line has been stopped and the juice in the collector has cooled down, it is again pumped into the vacuum heater. The juice circulates in the system until its temperature reaches 85 °C. .

3.2 Factors that form the preservation of product quality

Quality is a set of product properties that determine its suitability to satisfy certain needs in accordance with the purpose. These properties characterize the objective feature of the product, which can manifest itself during its creation, operation or consumption, and is indicated by the quality indicator.

Product quality indicators are a quantitative characteristic of one or more product properties that make up its quality, considered in relation to certain conditions of its creation and operation or consumption.

Quality indicators can be direct (the content of carbohydrates, proteins, fats or vitamins) and indirect (ash content of flour, density of milk, alcohol).

The integral indicator of quality is determined by the ratio of the total beneficial effect obtained from the consumption or operation of products to the total costs of its creation, consumption or operation.

A generalized indicator is a complex indicator that refers to such a set of its properties, according to which it was decided to evaluate its quality. It allows you to express the quality of several indicators in one number.

The base indicator characterizes the quality of products taken for comparative assessments as a sample or standard.

The relative quality indicator is determined by the ratio of the value of the product quality indicator to the value of the corresponding base indicator. .

Indicators of food quality are also indicators of purpose, shelf life (reliability in consumption), aesthetic, transportable, environmental, safety in consumption.

The quality of fruit and berry and vegetable juices is evaluated by organoleptic (taste, smell, color, transparency), physico-chemical (dry matter content, total acidity) and bacteriological indicators, these indicators are indications of the destination. This also includes packing, packaging, labeling.

The taste, aroma and color of the juices must correspond to the natural fruits from which they are obtained. Natural juices and clarified juices with sugar should be transparent, without sediment; unclarified - evenly and finely rubbed, freely flowing, of uniform consistency, opaque; juices with pulp - in the form of a homogeneous opaque mass with evenly distributed finely ground pulp.

One of the main physical and chemical indicators of juices is the dry matter content. Standards usually specify a lower acceptable limit for solids content, which ranges from 8 to 18%. In juices with pulp, in addition, the mass fraction of pulp as a percentage of the total mass of the drink is normalized, and in natural (clarified and non-clarified) juices, juices with sugar and blended, the maximum allowable sediment content is set, which, depending on the type of juice and its commercial grade can range from 0.1 to 0.9%.

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