Natural acidifier produced from apples in the early ripening phase

Abstract

It is proposed the apple acidifier obtaining technology, a non-alcoholic natural product that manifest superior nutritional advantages for chemical food additives: acidifiers, sweeteners, widely used in canned. Process apple acidifier obtaining, according to the invention, includes primary apple processing, crushing, heating up to temperature of 50°C and treatment with pectolytic + amylotic enzymes for 1 hour, pressing, deburring, clarifying and filtering, heat treatment at 60 °C for 20 min., packing and sealing, in case of concentrated acidifier production it must be evaporated at the 55Brix, then packaging and sealing, followed by pasteurization and cooling. The acidifying agent possesses good organoleptic characteristics and balanced nutritional value, conditioned by the optimal ratio of organic acids / carbohydrates / polyphenolic substances.