The research results of the physical-chemical composition of the juice from the fruit of the Ussuri pear (PyrusUssuriensis)cultivated in the Irkutsk region are presented. The apparatus-technological scheme of processing fruits into juice is developed. The technological processing parameters are experimentally determined. The positive influence of dihydroquercetinand enzyme preparations on the juicequality indices and output is shown.
fruits, juice, Ussuri pear (Pyrus Ussuriensis), enzymes, dihydroquercetin
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