METHOD FOR PREPARING A CONCENTRATE FOR PREPARING JUICE FROM GROUDS

Abstract

The use of gourds for food production is limited, as gourds: watermelon, melon and pumpkin are seasonal products. For this reason, the scientific relevance of the study lies in the development of an effective concentrate preparation technology for the rational and widespread use of gourds. The theme of the work is the method of preparing a concentrate for making juice from gourds. The research work was carried out from 2021 to 2022.The essence of scientific research lies in the efficient processing of gourds. The scientific and practical significance of the study lies in the fact that a technology has been developed for preparing a concentrate for the preparation of natural  juice with high nutritional value from gourds of watermelons, melons and pumpkins, the optimal modes and parameters for preparing concentrates have been determined, and their quality (organoleptic, physicochemical and microbiological) has been studied.) indicators and vitamin composition. In all samples of the concentrate, according to organoleptic parameters, the consistency is homogeneous, viscous mass, color is uniform, and in the process of evaporation all concentrates slightlydarkened. The dry matter content was 36.7-40.73%, the acidity was up to 7.0-10.00Т. The microbiological indicators of juice concentrates corresponded to the safety indicators required for the requirements of sanitary rules and norms 2.3.2.1078-01. And analyzed the content of vitamins and minerals in concentrates. The results of the study showed that concentrates prepared from gourds can be used to obtain reconstituted juice. The practical significance of the study lies in the fact that ready-made concentrates have high quality indicators and are intended to expand the range of juices.