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19Заключение.
В результате проведенных исследований можно сделать следующее заключение:
- Брожение образца без добавок протекает очень бурно, что усложняет определение конца брожения.
- В дистиллятах образцов с добавлением сахара содержание метилового спирта и фурфурола меньше, чем в контрольных образцах.
- Дистилляты образцов с добавлением сахара по органолептическим показателям уступают остальным образцам.
- При добавлении дистиллята к массе перед брожением и увеличением крепости, удлиняется процесс брожения, оно протекает более спокойно, сброженная масса более стабильна, а полученные дистилляты отличаются низким содержанием метанола и фурфурола и наилучшими органолептическими свойствами.
Список литературы
1. Grainger Keith and Tattersall Hazel. Wine production: vine to bottle Oxford; Ames, Iowa: Blackwell Pub., 2005. Food industry briefing series . 130 p.
2. Johnson H. Vintage: The Story of Wine. Simon and Schuster, 1989. 395 p.
3. Guide to EU Wine Regulations. UK Food Standards Agency, 2005. 29 p.
4. Phillips R. A Short History of Wine, Harper Collins, 2000. 241 p.
5. Aghajanian G. Vapor barrier / part 1 / Eronina, 2011. 384 p.
TECHNOLOGICAL EVALUATION OF APRICOT AND PEACH
Khachikyan K.A.
Khachikyan Karen Andranikovich - Post-Graduate Student, DEPARTMENT OF TECHNOLOGY OF PLANT MATERIAL PROCESSING, FACULTY OF FOOD TECHNOLOGY, NATIONAL AGRARIAN UNIVERSITY OF ARMENIA, YEREVAN, REPUBLIC OF ARMENIA
Abstract: in order to receive strong alcohol drinks from the stone fruits it is necessary to remove the pit and gain the mashed mass of raw material. During production canned food from the stone fruit the raw material is subjected to selection, sorting, washing, steaming, pit removing and mashing. The received fruit mash is used in the production of pulpy fruit juices, jams, marmalades etc.
In production of strong alcohol drinks it is not necessary to peel the fruit and to mash the mass after pit removing, but to receive a high quality production the steaming technological process should be excluded. While steaming the proto-pectin contained in fruits is hydrolyzed up to solving pectin, thus making the process of pit removing and further mashing much easier, reducing the wastes.
It is obvious, that in order to produce strong alcohol drinks from stone fruit it is crucial to use such fruit varieties, which are marked with a high content of sugars, in the stage of technological maturation have a weak pulp, which will enable to remove the stones without steaming technological process.
Keywords: peach, apricot, alcohol, methanol, distillation, fermentation.
The "Abrikon" of Ararat Co Ltd processes fruits from almost every village in Ararat and Armavir regions for production of strong alcohol drinks from apricot and peach. The necessary technological characteristics of the wide-spread in RA apricot varieties, such as "Yerevani", "Sateni deghin" and of peach -"Narinji Yerevani" for production of strong alcohol beverages have been determined by us within the period of 2014-2017.
To receive a useful mass for fermentation in "Abrikon" of Ararat Co Ltd the Kny-M pit removing machine, foreseen for stone fruits with the rotation gear rate - 700 r/min. is used.
The diameter of drum holes in the pit removing machine for the steam-processed raw material is 1,2; 1,5 and 3,0mm. As a result of multiple conducted experiments aimed at reducing the wastes in raw material special drums were made of stainless steel sieves with the hole diameter- 5,0mm for apricot and 7,0mm for peach [1, 2].
In order to receive mass, suitable for fermentation and reduce wastes along with the pit removing machine characteristics, the level of raw material maturation is also of great importance. With this aim, as a result of implementation of selection and sorting processes the fruits with strong pulp were kept in boxes on the raw material plot for a certain period, the average strength of the pulp was determined by means of penetrometre and, on achieving the required limit was delivered for further processing [1, 3].
Through the numerous experiments results the best favorable state was considered - 0,43 and for peach 0,67 kg/mm2 pulp strength [3].
During the raw material processing period the air temperature was higher than 300C in the daytime and at night it was as much as 200C and to achieve the required maturation level the necessary duration didn't exceed 15 hours.
For accuracy of the experimental data the mean fruit mass, the components, ratio and the pulp strength have been determined by taking the average sample, from which an average experimental sample /50 samples/ has been compiled and determined by the whole fruits. To determine the rest of indexes the samples were taken after pit removing from no less than 2 tons mass, given to fermentation tank. Taking into account the circumstance, that in July and August the duration of apricot and peach mass fermentation is 3-4 days, the experiments have been carried out during the pick of harvest time with the 4 day regularity.
The results of the experimental works are shown in Tables 1.
Table 1. The results of the experimental works
"Yerevani" "Sateni Deghin"
№ Indexes 2014 Y. 2015 Y. 2017 Y. ave 2017 Y.
03. 07. 11. 03. 07. 11. 05. 09. 13. ra- 15. 19.
07 07 07 07 07 07 07 07 07 ge 07 07
Average fruit mass, gr-
1. 58,0 69,0 0, IN 7 61,0 0, 7 71,0 70,0 69,0 68,0 68,0 43,0 45,0
2. Pulp Strength, Kg/ mm2 00 rn o" 0,36 0,36 0,37 0,31 0,31 0,39 0,32 0,33 0,35 0,42 0,39
s
3. Î * O 55 4,97 5,20 5,04 5,18 5,11 5,20 5,23 5,19 5,23 5,15 7,10 7,14
4. Total dry matter % 16,33 17,54 17,62 16,48 17,70 18,14 17,01 17,92 17,88 17,4 19,64 21,87
Indexes "Yerevani" "Sateni Deghin"
№ 2014 Y. 2015 Y. 2017 Y. ave 2017 Y.
03. 07. 11. 03. 07. 11. 05. 09. 13. ra- 15. 19.
07 07 07 07 07 07 07 07 07 ge 07 07
■a ^t- t- 00 IN o Ci 00 ^t- 8
5. <-0 <-0 t'- t'- <-0 00 es
6 3 & 2 -fr 8 ^t- a\ o, 7 o-i 3 o^ es ^t- es ^ a\ 8 o-i ^t- o ^t-
JS £ oo oo t'- t- O^ 00 t- 00 t-
H Ii «
lg 3 ^t- t- o es 00 ^ o m
7. b d su en to to Ci o o^ o o-i Ci o o o o t'- es
8 £ 8 <-0 6 <-0 6 7 a\ 6 <-0 IN t- 8 <-0 8 <-0 7 es o^ o a\
s <C o o Ci Ci o o Ci o o Ci o Ci
Table 2. Technological Indexes of Peach Variety "Narnji Yerevani"
Narnji Yerevani"
№ Indexes 2014 Y. 2015 Y. 2016 Y. ave-
14.08 17.08 21.08 18.08 22.08 26.08 15.08 19.08 23.08 rage
1 Average fruit mass, gr. 111,0 123,0 118,0 167,0 143,0 141,0 107,0 116,0 118,0 127,0
2 Pulp Strength, Kg/ mm2 0,61 0,57 0,52 0,58 0,47 0,47 0,67 0,49 0,46 0,48
3 Stone mass, % 7,88 7,52 7,54 7,63 7,68 7,54 7,49 7,58 7,61 7,60
4 Total dry matter % 15,41 15,62 16,71 16,30 16,43 17,32 17,08 17,18 17,39 16,6
5 Soluble dry matter, % 14,37 14,53 15,59 15,21 15,37 16,34 16,12 16,13 16,20 15,54
6 Titrable acidity, gr/l 5,51 4,60 4,32 5,04 4,11 4,16 5,17 4,08 3,89 4,54
7 Sugars, g/l 87,8 90,2 90,7 90,1 90,9 92,3 92,1 92,1 92,4 90,9
8 Ash, % 0,47 0,50 0,49 0,52 0,54 0,49 0,49 0,53 0,53 0,50
The average mass of fruit and stones have been determined by weighing the pulp strength with 1mm needle thickness penetrometer, the average dry matter- by means of drying arbitrage and the soluble dry matter-by refractometer.
Determination of Titrable acidity, common sugars and ash were determined according to GOST № 25555.0-82:
By the results of the carried out scientific-experimental work we may come at the following conclusion:
- According to apricot "Yerevani", "Sateni deghin" and of peach -"Narinji Yerevani" varieties technological characteristics the fruits are totally usable for production of strong alcohol beverages.
- Without heat processing it is impossible to implement the apricot stone removing with the pit removing machine having 5 mm drum hole diameter, in case of the maximal pulp strength of 0,43 kg/mm2 and for that of the peach with up to 0,67 kg/mm2 strength, a pit removing machine with 7mm drum hole diameter should be used.
References
1. Gerenkov E.S., Gorenkova A.N., Usacheva G.G. Canning Technology Agropromizdat, 1987. 351 p.
2. Shopinger U. Fruit and Berry Juices, Light and heavy Industry / Lyegkaya I Pischevaya Promishlennost, 1982. 472 p.
3. Snegireva I.A. et. al. Modern methods of Food Quality Research, 1976. 222 p.
