PROSPECTS TO EXPAND THE PRODUCTS RANGE FROM SEA BUCKTHORN FRUIT

The purpose of research is to develop proposals for expanding the range in the processing of sea buckthorn berries. Tasks: obtain juice, juice concentrate, determine their physical and chemical characterristics; develop a formulation for Sea buckthorn mashed with sugar. The paper presents the physical and chemical parameters of juice from wild fruits of sea buckthorn. The object of research was the fruits of wild-growing sea buckthorn, collected during the period of technological maturity in the territory of the Tomsk Region. Sea buckthorn fruits corresponded to GOST 33823-2016. Methods according to GOST 32102-2013 were used to determine the physicochemical parameters of sea buckthorn juice, concentrate. “Canned food. Juice products. Juices”. The yield of seeds and pulp from sea buckthorn berry pomace was determined. It has been established that bones (seeds) make up the majority of sea buckthorn berry pomace, they account for 66.58 %. The oil yield was determined by direct pressing on a press, which was 6 %. To obtain a concentrate, juice from sea buckthorn fruits was subjected to vacuum distillation under the following conditions: temperature – 50 °C, vacuum – 12 kPa. The yield of sea buckthorn juice concentrate was 35–25 % depending on the degree of concentration. Physical and chemical parameters of sea buckthorn juice concentrate have been established. As a result of obtaining a concentrate from sea buckthorn juice by vacuum evaporation, a distillate was obtained, the yield of which was 35 %. According to organoleptic characteristics, it is a colorless liquid with a rich aroma of sea buckthorn berries. Physical and chemical parameters of sea buckthorn juice distillate were determined. On the basis of sea buckthorn juice, 4 variants of the recipe for mashed sea buckthorn with sugar have been developed.