Using derivative products from processing wild berries to enrich pressed sugar

This paper reports a study addressing the issue of enriching pressed sugar in order to improve its biological value. As additives sugar, use derivative products processing wild berries Hippophaerhamnoides L., Viburnumopulus, Sambucusnigra, Sorbusaucuparia is suggested. The technology includes their preliminary freezing, partial dehydration by osmotic dehydration, and subsequent drying. resulting solution proposed be used moisten before pressing An important practical aspect this technological advancement possibility move away from seasonality at factories. Since it advisable process end beet season. To implement technology, one can some available equipment. chromatographic method was applied analyze amino acid spectrum berries; 17 acids were identified composition, including essential ones. highest concentration (55.47 mg/100 g) found product Sambucusnigra processing. least amount passes into Viburnumopulus (3.63 g). experiment showed that adding 10 % derivatives processed has positive effect on organoleptic indicators finished product. rating for all (appearance, taste smell, purity solution) given enriched with It contained only 16 16.14 g. Of acids, demonstrated serine (7.43 addition after revealed slight characteristic smell additive. In Sorbusaucuparia, pleasant bitterness felt, indicating transition sorbic fruit