Scientific Journal of KubSAU

Fruit shell - a waste of food and technical products. Only in rare cases they are used adequately to their rich chemical composition. Number of pectin substances in the structural components of the cell walls of fruit shells rather high. We investigated the quantity and quality of fruit shells contained soy pectin. The result of these studies was the proposed method for producing pectin extract from this kind of raw material. It describes how to work on the creation of a method for producing pectin extract from the leaf of soybeans. It's possible to extract pectin from the raw material, not previously used and pectin extract standard quality by applying advanced parameters of the process of conducting the hydrolysis-extraction. Valves soybeans washed with cold drinking water, dried and then pulverized. Then the purification is carried out by impurities. After that hydrolysis-extraction is carried out with a solution of succinic acid with heating. Separation of the liquid phase is carried out after completion of the hydrolease-extraction. We have developed and implemented as described above, the method solves the problem of soybean seed production waste

The article describes the development of the material formulations of soft drinks based on fruit and vegetable juices and pectin extracts from of various raw materials. We have shown a possibility of designing healthy food with a creative approach to the task. The proposed products are very useful because they contain succinic acid - a natural participant in cellular respiration. Regular consumption of these drinks will help to combat fatigue and stress, and also makes it possible to cope with the socially significant illnesses - high blood pressure, diabetes. This contributes to pectin that displays the body of toxins, normalizes blood pressure. The main technological stages of the process of obtaining drinks developed by us - obtaining pectin extract; obtaining juice from fruits, berries and vegetables; preparing sugar syrup solutions and acids; mixing the components; tasting the resulting mixture; adjustment of taste and composition. We have developed beverages suitable to all categories of consumers