title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð²Ð½Ð¾Ð¹ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ¸ ÑÐ³Ð¾Ð´Ð½Ð¾Ð³Ð¾ ÑÑÑÑÑ Ð½Ð° ÐºÐ¾Ð½ÑÐ°Ð¼Ð¸Ð½Ð°ÑÐ¸Ñ Ð¼Ð¸ÐºÑÐ¾Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼Ð°Ð¼Ð¸ Ð¿Ð¾ÑÑÐ¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: The effect of enzymatic processing of berry raw materials on contamination by spoilage microorganisms
Creators: name: ÐÐ¾Ð»ÑÐºÐ¾Ð², ÐÐ»ÐµÐºÑÐ°Ð½Ð´Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: ÑÐµÑÐ¼ÐµÐ½ÑÐ½ÑÐµ Ð¿ÑÐµÐ¿Ð°ÑÐ°ÑÑ
Ð¿ÐµÐºÑÐ¸Ð½
Ð¿ÐµÐºÑÐ¸Ð½Ð¼ÐµÑÐ¸Ð»ÑÑÑÐµÑÐ°Ð·Ð°
ÑÐ¸Ð·Ð¸ÐºÐ¾-Ñ Ð¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
enzyme preparations
pectin
pectin methylesterase
physico-chemical parameters

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð²Ð»Ð¸ÑÐ½Ð¸Ñ ÑÐµÑÐ¼ÐµÐ½ÑÐ° Ð¿ÐµÐºÑÐ¸Ð½Ð¼ÐµÑÐ¸Ð»ÑÑÑÐµÑÐ°Ð·Ñ Ð½Ð° ÐºÐ¾Ð½ÑÐ°Ð¼Ð¸Ð½Ð°ÑÐ¸Ñ Ð¼Ð¾ÑÑÐ¾Ð² Ð¸Ð· Ð¿Ð»Ð¾Ð´Ð¾Ð² Ð¾Ð±Ð»ÐµÐ¿Ð¸ÑÐ¸ ÐºÑÑÑÐ¸Ð½Ð¾Ð²Ð¸Ð´Ð½Ð¾Ð¹. ÐÐ°Ð´Ð°ÑÐ¸, ÑÐµÑÐ°ÐµÐ¼ÑÐµ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. ÐÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°ÑÑ Ð¾ÑÐµÑÐµÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¸ Ð·Ð°ÑÑÐ±ÐµÐ¶Ð½ÑÑ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ Ð¿Ð¾ ÑÐµÐ¼Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ; 2. ÐÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð¸ÑÑ ÐºÐ¾Ð½ÑÑÐ¾Ð»ÑÐ½ÑÐ¹ Ð¼Ð¾ÑÑ Ð¸ Ð¼Ð¾ÑÑ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÑÐµÑÐ¼ÐµÐ½ÑÐ° Ð¿ÐµÐºÑÐ¸Ð½Ð¼ÐµÑÐ¸Ð»ÑÑÑÐµÑÐ°Ð·Ñ; 3. ÐÐ·ÑÑÐ¸ÑÑ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð¼Ð¾ÑÑÐ¾Ð²; 4. ÐÑÐ¾Ð²ÐµÑÑÐ¸ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ð¹ Ð°Ð½Ð°Ð»Ð¸Ð· Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð´ÑÐºÑÐ°. ÐÐ±ÑÐµÐºÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ â Ð½Ð°Ð¿Ð¸ÑÐºÐ¸ Ð¸Ð· Ð¾Ð±Ð»ÐµÐ¿Ð¸ÑÐ¸ ÐºÑÑÑÐ¸Ð½Ð¾Ð²Ð¸Ð´Ð½Ð¾Ð¹ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹ Ð¼Ð°ÑÐºÐ¸ ÐÐÐ Â«Ð¤Ð Ð­Ð¨ÐÐÐ Ð ÐÂ» Ð¸ ÑÐµÑÐ¼ÐµÐ½Ñ Ð¿ÐµÐºÑÐ¸Ð½Ð¼ÐµÑÐ¸Ð»ÑÑÑÐµÑÐ°Ð·Ð° (Â«Ð Ð°Ð¿Ð¸Ð´Ð°Ð·Ð° PEPÂ»). ÐÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ: ÐÐºÐ°Ð´ÐµÐ¼Ð¸Ñ Google, PubMed, Elsevier. Ð ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð½Ð¾, ÑÑÐ¾ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸Ðµ ÑÐµÑÐ¼ÐµÐ½ÑÐ° Ð¿ÐµÐºÑÐ¸Ð½Ð¼ÐµÑÐ¸Ð»ÑÑÑÐµÑÐ°Ð·Ñ Ð¿ÑÐ¸Ð²Ð¾Ð´Ð¸Ñ Ðº Ð¸Ð·Ð¼ÐµÐ½ÐµÐ½Ð¸Ñ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¿ÑÐ¾Ð´ÑÐºÑÐ°; Ð°ÐºÑÐ¸Ð²Ð½Ð¾Ð¼Ñ ÑÐ°Ð·Ð²Ð¸ÑÐ¸Ñ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²Ð¾Ð¹ Ð¼Ð¸ÐºÑÐ¾ÑÐ»Ð¾ÑÑ; Ð±Ð¾Ð»ÐµÐµ Ð²ÑÑÐ¾ÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼ ÑÐ¸ÑÑÑÐµÐ¼Ð¾Ð¹ ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÐ¸ Ð²ÑÐ»ÐµÐ´ÑÑÐ²Ð¸Ðµ Ð±Ð¾Ð»ÐµÐµ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾Ð³Ð¾ Ð¿ÐµÑÐµÑÐ¾Ð´Ð° ÑÐ°ÑÑÐ²Ð¾ÑÐ¸Ð¼ÑÑ Ð²ÐµÑÐµÑÑÐ² Ð¸Ð· ÑÑÑÑÑ Ð² ÑÐ°ÑÑÐ²Ð¾Ñ; ÑÐ½Ð¸Ð¶ÐµÐ½Ð¸Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾Ð¹ ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÐ¸, ÑÐ°Ðº ÐºÐ°Ðº Ð² ÑÐ°ÑÑÐ²Ð¾Ñ Ð¿ÐµÑÐµÑÐ¾Ð´Ð¸Ñ Ð±Ð¾Ð»ÑÑÐµÐµ ÑÐ¸ÑÐ»Ð¾ Ð¾ÑÐ³Ð°Ð½Ð¸ÑÐµÑÐºÐ¸Ñ ÐºÐ¸ÑÐ»Ð¾Ñ. ÐÐ´Ð½Ð°ÐºÐ¾ Ð¿ÑÐ¸ Ð²ÑÐµÑ Ð²ÑÑÐµÐ¿ÐµÑÐµÑÐ¸ÑÐ»ÐµÐ½Ð½ÑÑ Ð¸Ð·Ð¼ÐµÐ½ÐµÐ½Ð¸ÑÑ Ð·Ð½Ð°ÑÐ¸Ð¼ÑÐµ ÑÐ°Ð·Ð»Ð¸ÑÐ¸Ñ Ð¿Ð¾ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ñ ÑÑÑÐ¸Ñ Ð²ÐµÑÐµÑÑÐ² Ð² Ð¼Ð¾ÑÑÐµ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ Ð¿ÐµÐºÑÐ¸Ð½Ð¼ÐµÑÐ¸Ð»ÑÑÑÐµÑÐ°Ð·Ñ Ð¸ Ð±ÐµÐ· ÐµÐµ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸Ñ Ð½Ðµ Ð½Ð°Ð±Ð»ÑÐ´Ð°ÑÑÑÑ. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼: Microsoft Excel, Microsoft Word.
description: This work is devoted to the effect of the enzyme pectinmethylesterase on the contamination of sea buckthorn berry juice. Tasks to be solved during the research: 1. Analyze the domestic and foreign literature on the research topic; 2. Prepare a control berry juice and berry juice using the enzyme pectin methylesterase; 3. To study the physico-chemical and organoleptic properties of berry juice; 4. Conduct a microbiological analysis of the resulting product. The objects of the study are drinks from sea buckthorn buckthorn trademark OOO "FRESHBERRY" and the enzyme pectinmethylesterase ("Rapidase PEP"). The following databases were used when writing the literary review: Google Academy, PubMed, Elsevier. The results of the study showed that the addition of the enzyme pectin methyl esterase leads to a deterioration in the organoleptic properties of the product and non-compliance of the berry juice with the requirements of regulatory documentation; the development of yeast microflora; higher titratable acidity as a result of a better transition of soluble substances from raw materials to solution; a decrease in active acidity, since the solution passes a greater number of organic acids. However, with all the above changes, there are no significant differences in the content of solids in the berry juice with and without the addition of pectin methylesterase. Statistical processing of experimental data was carried out using the software package: Microsoft Excel, Microsoft Word.