Improvement proccesing tehnology of obtaining the current and raspberry natural juices and nectar

Abstract

While performing detailed research upon the technological proccessing of 
obtaining the currant and raspberry clear natural juices and nectar upon the best fit raspberry varieties: Cayuga, Newbourgh, Autumn Bliss, Sopska Allena, Latham G,etc; black currant varieties: Black Reward, Kerry, Lissil, Invigo, Cruseder, Tsena, Big Black, Abanos, Cotswald Cross,etc. and red currant varieties: Early Red, Knight, London Market, Lopper Summer, etc. 
 The utilization of enzyme preparations, may several other activities, reduction of the oxidative enzyme quantities; the increase of utility substances quantities anthocyanins, colour, sugar substances, organic acid, vitamine, mineral substances, etc., reducing the viscosity of clear natural juices and increasing the productivity into <raw juice= ( ). When recommended some different temperatures for the termic treated of fruits (currant and raspberry), it should be possible to inactivity the oxidativ enzymes and soaking texture of fruit pulp. 
 The utilization of some different ratios of cupping for each varieties of (fruits, mash of fruits/ sugar syrup: 40/60 and 50/50), sugar quantity and ascorbic acid for obtaining the nectar.