Kyrylchenko M. Development of technologies for fruit sauces from juices of black and red currants

The Object: the technology of fruit sauces using the black and red currant juice; the technology of the black and red currant juice, which are received in the way of the fermentolysis with multienzymic composition the fermental preparations; rheological characteristics of sauces. The Aim: the development of the scientific technology of producing fruit sauces with using the black and red currant juices. The Methods: standard physico-chemical, rheological, microbiological, organoleptic, qualimetrical, the methods of planning the experiment and the mathematical modeling. The Suggestions: the opportunity of saturation the fruit sauces by the natural micronutrient, which are contained in the black and red currant juices and the technology of producing the sauces with their using for increasing the assortment within the group. The Sphere of using: the restaurant enterprises, the canners, the educational institutions.