Antocians are unstable chemical compounds collapsing under the influence of light, temperature, air oxygen. For the preservation of the quantity of antocian and stabilization of coloring researches on studying the influence of pectolytic enzyme prepa- rations Uf, "Super-clar", "Fructocim" on such indica- tors as an exit, the content of soluble solids, gen- eral maintenance of antocian for cranberry juice of direct extraction depending on temperature varia- tion from 30 to 50 °C, enzyme module -from 5 to 15 %, holding time from 2 to 6 hours were conduct- ed. From the obtained data processed by means of schedules of the surface of the response it was possible to draw the conclusion that pectolytic en- zyme preparations changed the level of studied indicators. With the increase of time enzyme prepa- rations increased the exit of cranberry juice of directextraction by 20 %. The increase of the concentra- tion, fermentation from the preparations Uf, "Super- clar", "Fructocim" increased solids in the cranberry juice of direct spin by 12 %. The increase of the concentration and time brings to antocian 50 %. The temperature increased the maintenance of antocian by 20 %. The highest maintenance of antocian was reached when processing berries alburnum of cranberry by enzyme preparation Uf in the conditions of the temperature of 45 °C, of the module 10 % during 2 hours.
cranberry juice, enzyme prepara- tions, juice yield, enzyme antocians, color stabiliza- tion, soluble solids
1. Shobinger U. Fruktovye i ovoschnye soki: nauchnye osnovy i tehnologii. - SPb.: Professiya, 2004. - 640 s.
2. Alekseenko E.V., Bystrova E.A., Dikareva Yu.M. Issledovanie vliyaniya predvaritel'noy obrabotki yagod brusniki s primeneniem kompozicii fermentnyh preparatov na himicheskiy sostav soka // Vestn. VGUIT. - 2017. - № 1. - S. 282-289.
3. Alekseenko E.V., Bystrova E.A. Monitoring effektivnosti primeneniya fermentnyh preparatov dlya obrabotki yagod brusniki pri poluchenii soka // Vestn. VGUIT. - 2017. - № 1. - S. 282-289.
4. Dikareva Yu.M. Sovershenstvovanie tehnologii soka iz yagod oblepihi dlya povysheniya pischevoy cennosti i primeneniya v konditerskoy promyshlennosti: avtoref. dis. ... kand. tehn. nauk. - M., 2012. - S. 5.
5. Kozhuhova M.A. Poluchenie ovoschnyh sokov i bezalkogol'nyh napitkov s ispol'zovaniem biotehnologicheskih metodov // Izv. vuzov. Pischevaya tehnologiya. - 2007. - № 4. - S. 28-31.
6. Pisarev D.I., Novikov O.O., Selyutin O.A. i dr. Biologicheskaya aktivnost' polifenolov rastitel'nogo proishozhdeniya. Perspektiva ispol'zovaniya antocianov v me-dicinskoy praktike // Nauchnye vedomosti BelGU. - 2012. - № 10 (129). - S. 17-24.
7. Anisimovienė N., Jankauskienė J., Jodinskienė M. et al. Phenolics, antioxidative activity and characterization of anthocyanins in berries of blackcurrant interspecific hybrids // Act. Biochim. Pol. - 2013. - Vol. 60. - P. 767-772.
8. Nikkhah E., Khayamy M., Heidari R. et al. Effect of sugar treatment on stability of anthocyanin pigments in berries // J. Biol. Sci. - 2007. - Vol. 7. - P. 1412-1417.
9. GOST R 51433-99. Soki fruktovye i ovosch-nye. Metod opredeleniya soderzhaniya ras-tvorimyh suhih veschestv refraktometrom. - M.: Standartinform, 2010. - 8 s.
10. Pisarev D.I., Novikov O.O., Pisareva N.A. i dr. Izuchenie sostava antocianov irgi ol'holistoy - Amelanchier alnifolia nutt s ispol'zovaniem matrichno-aktivirovannoy lazernoy desorbcionnoy ionizacii (maldi) // Nauchnye vedomosti. - 2011. - № 22. - S. 167-172.
