Розробка технології виробництва соків із гарбуза, хурми та шипшини

The object of this study is the process of producing juice from pumpkin, persimmon, and rose hips. The task was to obtain a high yield of juice, while maintaining antioxidant properties and long-term storage. During the experiment, it was found that heat treatment significantly increases the yield of juice and its quality indicators. Thus, with heat treatment, the yield of pumpkin juice increased to 55.4 %, while without heat treatment it was 41.6 %. Similar results were obtained for persimmon, with the juice yield increased from 64.1 % to 74.1 %. Juice from rose hips was not extracted at all without heat treatment, but with treatment, the yield was 42 %. The content of bioactive substances such as β-carotene, vitamin C, and total sugar was also recorded, which confirms the effectiveness of heat treatment for increasing the nutritional value of juices. A process flow chart for producing juices with pulp from pumpkin and rose hips, clarified juice from persimmons, and blended juice from pumpkin, persimmon, and rose hips in a ratio of 50:30:20 has been constructed. The results of the study show that scalding fruits and berries in rapidly boiling water with periodic stirring for 3–5 minutes gives a high juice yield and maximally preserves the nutritional properties of the final product. An additional finding of this study relates to the use of pumpkin waste to obtain natural dyes, which opens up new opportunities for the use of environmentally friendly substances in the food industry. The results of this work can be used in the production of natural juices, as well as in the development of environmentally friendly natural dyes for food products. These technologies can be implemented at small and large processing plants focused on making environmentally friendly and nutritious products