The integrated technology of functional products of grapes

Abstract

The study aimed to obtain grape jam and compote according to modern requirements, based on the method of osmotic dehydration and the use of deionized grape concentrate as a sugar substitute. Nutritional and functional properties are important for the estimation of the grape cultivar. From this point of view, Alphonse Lavallée has been chosen, which is dark-skinned and is used mainly as a table cultivar; it is obtained in France by the cross-breeding of Hamburg muscat and the Georgian cultivar Colchian kharistvala. The deionized concentrate of grape with SS content 70 B is used as an osmotic agent; the duration of the process is 5 hours: the initial temperature is 40 oC, duration 1 h, at the next stage - 30 oC; the mass ratio of the osmotic agent and grapes is 1:1. The results of osmotic dehydration of grape are: weight reduction WR= 26.0%, solid gain 4.1%; water loss WL=30.1%, the amount of soluble solid substance that went into osmotic solution is 1.8%. To produce a jam, the deionized concentrate of grapes has been added to dehydrated fruit, mass ratio 60:40. In the case of compote, the syrup is added to the dehydrated fruit, which is obtained by diluting the osmotic agent with water, a concentration is 5.0... 7.0%, mass ratio 60:40. As a result, the product contains more fruit, less free sugar, the energy value is reduced, anthocyanins are preserved better.