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 55Brix, 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.