Classification of juice products. Component Requirements

Cherry grows in almost all areas with a temperate climate. The composition of the sweet cherry includes a lot of iron, which means that the berries are an ideal remedy for anemia. Most often, fresh cherries are used, for example, they are added to jelly, mousses, etc. The fruits are used as a filling for various pastries. Due to the fact that the berries have a gelling property, they are widely used for making jams and preserves. A huge number of drinks are prepared from cherries, both alcoholic and non-alcoholic. For example, cherry wine, liqueur or compote is very popular.

Plum

Plum is a wonderful source of various vitamin and mineral elements. Its pulp contains ascorbic acid, it contains many vitamins A, P, as well as B1 and B2. In addition, the fruits saturate our body with phosphorus and potassium. In addition to the substances already listed, the composition of the plum includes iron and magnesium, they contain a certain amount of calcium, boron, copper, manganese, zinc, chromium and nickel. Such fruits supply glucose, fructose, sucrose to our body. The fruits of the plums are dried, thanks to which they get a wonderful delicacy related to dried fruits - the famous and popular prunes.

vegetable marrow

Zucchini is a universal food product. Its main purpose is a side dish for meat and fish dishes, a component of various vegetable stews. To this end, it is simply stewed with onions, carrots and other vegetables to taste. Zucchini can be fried in vegetable oil, but in this way they will lose many of their beneficial properties, although it is very tasty. Zucchini can be pickled and salted like cucumbers, then they will not differ much in taste from the latter. Since Soviet times, one of the most beloved zucchini dishes has been zucchini caviar.

Pumpkin

Pumpkin is a very healthy food product that can rightly be called a natural multivitamin. All substances that make up the bright pulp do not lose their benefits even during the heat treatment process. In addition, there are seeds in the pumpkin - another pantry of health. The pumpkin pulp, its seeds and oil contain various vitamins, micro and macro elements and acids.

Juice products

Juice products, which have been produced by Sady Pridonya for more than 18 years, are a wide and very diverse range of products from fruits, vegetables, garden and wild berries - 100% direct and reconstituted juices, nectars, drinks, fruit drinks, cocktails produced under the trademarks "Gardens of Pridonya", "Golden Rus'", "My" and "Juicy World". Thanks to modern technologies in the production of juices, almost all the useful substances that are contained in a ripe fruit are preserved. Juices are nutritious, tasty, easy to consume and that is why they are included in the recommendations of the World Health Organization (WHO) to increase the amount of fruits and vegetables in the human diet.

The Technical Regulations for juice products from fruits and vegetables (hereinafter referred to as the Regulations for juices), as well as the regulations for milk and fat and oil products, are full of production and technological definitions, requirements for processes related to the production, storage, transportation, and sale of juice products.

First of all, manufacturers and sellers of juice products should apply its requirements. At the same time, the legislator did not disregard both large-scale production and local ones, for example, the production of freshly squeezed juice, which is typical for public catering. It is equally important to know the provisions of the Regulation on juices and for consumers. After all, in the end it is aimed at protecting their interests.

The scope of application of the Regulation on juices is defined in the first article. It should be noted here that it applies to products made not only from fruits and vegetables, but also from berries.

At the same time, the Juice Regulation contains a clause stating that it does not apply to products made at home and not intended for sale. Thus, the legislator quite reasonably does not impose any requirements on citizens who make various kinds of home preparations, leaving this issue outside the scope of legal regulation. However, following the logic of this document, if home products are intended for sale, then the established requirements and restrictions will apply to them.

Legislative terminology

What is juice

So, from the point of view of the law, juice is a liquid food product that is unfermented, but capable of fermentation. Juice must be obtained from the edible parts of sound, ripe, fresh or kept fresh (or dried) fruits or vegetables by physical manipulation. In this product, in accordance with the characteristics of its production, the nutritional value, physico-chemical and organoleptic properties characteristic of fruits or vegetables must be preserved.

Juice may be clarified. In addition, concentrated natural flavoring fruit or vegetable substances can be added to it. It is allowed to add fruit or vegetable pulp, puree, citrus fruit cells, which are produced from fruits (vegetables) of the same name by physical impact on them. Mixed juice is made from two or more different juices or juices and fruit (vegetable) purees.

Juice preservation is allowed only using physical methods, with the exception of ionizing radiation treatment.

If not juice, then drink

In addition to juice, the regulation defines a fruit and vegetable juice-containing drink. It is a food product that is produced by mixing juice (or juices) and fruit (vegetable) puree with drinking water. In such a product, the minimum volume fraction of juice (fruit or vegetable puree) is at least 10 percent.

If the drink is made from lemon or lime juice, then the volume fraction should not be less than 5 percent. Here, the same methods of preservation are acceptable as for juices.

Separately, it should be said about the collective definition of what is meant by juice products from fruits or vegetables. These are juices, fruit or vegetable nectars, juice drinks, fruit drinks, fruit or vegetable purees, concentrated natural flavoring fruit or vegetable substances, citrus cells, fruit and vegetable pulp.

At the same time, juice products for baby food are highlighted, which include the above types of products that meet the physiological needs of the body of children of the corresponding age groups. The fact is that many of the fundamental requirements, restrictions and prohibitions of the Regulation on juices are addressed specifically to this category of juice products.

Product Requirements

But for products intended for baby food, Article 7 of the Regulation on juices establishes additional requirements. In particular, it is prohibited to use genetically modified organisms and components containing them. Flavorings and coloring extracts should not be added to products for young children.

The mass fraction of ethyl alcohol in juice products for children should not exceed 0.2 percent, the products themselves must be homogenized and packaged in packages of no more than 0.35 liters.

Component Requirements

In addition to general safety requirements, the legislator also focuses on certain aspects of the components of this safety (, Regulation on juices).

In particular, these are the requirements for components and food additives. So, in the manufacture of juice products, it is permissible to use honey, but not more than 5 percent by weight of the finished product, and honey should not replace the soluble solids of the juice.

The amount of sugar in juice products intended for children is also limited. But adding sugar to fruit juices is not allowed at all.

Labeling rules

Particular emphasis is placed on the requirements for labeling, which is applied to consumer packaging. Thus, Article 11 of the Regulations on juices scrupulously formulates various kinds of requirements that packaging must meet. In fact, they are primarily intended for technologists, but knowledge of these provisions will not be superfluous for consumer consumers.

Note the following requirements for labeling consumer packaging:
- names of juice products should include the names of fruits (vegetables) used for its production, or words derived from these names. Moreover, the names of fruits and vegetables in Russian must be indicated in strict accordance with Appendix 2 to the Regulations for juices. For example, “fruit juice”, “vegetable juice”, “diffusion juice from berries”, “fruit nectar”, “berry juice”, etc.;
- the names of juices to which sugar (or syrup) is added must be supplemented with the words “with added sugar”;
- on the packaging of products for baby food, its name must contain the words "for baby food", as well as the age category of children and storage conditions after opening the package;
- for fruit or vegetable nectars, fruit drinks, juice-containing drinks, information on the minimum volume fraction of juice or puree should be indicated;
- the inscription "with pulp" can be done only if the share of the corresponding pulp in the finished product exceeds 8 percent;
- images of fruits and vegetables that were not used in the manufacture cannot be applied to the packaging.

Requirements for production processes

The requirements for the production of juice products are formulated in Chapter 3 of the Juice Regulation. At the same time, both basic and various kinds of special requirements are defined.

The regulation on juices provides that raw materials must comply with the safety requirements established by the relevant technical regulations, and they must have shipping documents. At the same time, for raw materials, information is required on the use of pesticides in growing plants, fumigation of production facilities and containers for its storage in order to protect against pests and diseases of agricultural plants.

Attention was also paid to the quality of water used in the manufacture of juices (Article 15 of the Juice Regulations). In particular, it was established that water must meet the requirements for drinking water, which are approved by the relevant technical regulations. If steam is used, then in direct contact with raw materials and products, it should not contaminate them and contain dangerous or harmful substances.

During heat treatment of raw materials and products in sealed containers or using appropriate equipment, conditions must be provided to prevent contamination of raw materials and products with water used for cooling.

Production facilities must be protected from the penetration of rodents and insects and have the necessary space to perform technological operations. They must also be protected from accumulation of dirt, contact with toxic materials, shedding of particles into manufactured products, condensation, mold on the surfaces of production facilities. It is especially emphasized that the storage of any substances and materials not used for production, including detergents and disinfectants, is not allowed in the production premises. These requirements are set out in Article 16 of the Juice Regulation.

Storage and transportation

Requirements for the storage, transportation and sale of juice products are formulated in Article 19 of the Juice Regulation. Among them, we note some fundamental provisions.

Thus, the expiration date, storage and transportation conditions are set by the manufacturer of juice products. Juice products are placed in vehicles or containers in such a way as to minimize the risk of contamination, and the transport must be equipped to maintain the required temperature.

The seller must store it and sell it in compliance with the conditions established by the manufacturer.

Conformity assessment of manufactured products

All manufactured and sold products must comply with established requirements and standards. Chapter 4 of the Regulation on Juices is devoted to these issues. Thus, article 21 of the Regulations on juices establishes that if the product is not subject to state registration, it must undergo mandatory certification or the manufacturer must independently declare its compliance with the established requirements.

In addition, voluntary confirmation of the compliance of the juice products themselves, as well as the processes of production, storage, transportation and sale with the requirements of national standards, codes of practice, standards of organizations, voluntary certification systems and contract terms, is allowed.

However, voluntary confirmation of the conformity of products and production processes does not replace the mandatory confirmation of conformity with the requirements established by the Juice Regulation. So, the applicant himself chooses the form and scheme of confirmation. In this case, the applicant may be an organization or an entrepreneur who are manufacturers of products or their sellers.

In Article 20 of the Juice Regulation, the legislator established the following possible forms for assessing the compliance of juice products with the requirements of the regulation:
- Confirmation of the conformity of this product with the requirements that were established directly by the Regulations for juices;
- state registration of certain types of such products;
- state control (supervision) over compliance with established requirements for products, production processes, storage, transportation and sale.

Types of juices

According to Article 4 of the Juice Regulations, there are five types of juice: direct extraction, freshly squeezed, reconstituted, concentrated, diffusion.

Moreover, in contrast to various types of juices, fruit and vegetable nectars, as well as fruit and vegetable juice-containing drinks, are highlighted.

And juice drinks, and, secondly, reflects the entire essential composition of the juice. Mandatory requirements for non-harmfulness and labeling of fruit juices and similar products, establishing quality requirements for these products.

Among fruit raw materials processed by Ukrainian canning factories, apples occupy 80-90% More than 500 thousand tons of apples are processed in Ukraine for juices and drinks.

Common juice drinks: apple, grape, plum, birch, tomato, orange.

1. The concept of juice

Juice- can only be called 100% natural product obtained from fruits or vegetables by direct pressing or reproduced from concentrate. In addition, the presence of any preservatives, dyes, artificial flavors or flavors identical to natural is not allowed in natural juice. Only natural substances obtained from fruits or berries are allowed to be used as flavorings in natural juices.

2. Official classification of juices

Juices are divided into 5 types depending on the methods of fruit processing:

Direct juice- juice produced directly from fresh or kept fresh fruits and (or) vegetables by mechanical processing;
Freshly squeezed juice- direct-pressed juice produced from fresh or kept fresh fruits and (or) vegetables in the presence of consumers and has not been preserved;
reconstituted juice- juice made from concentrated juice or direct juice and drinking water. Reconstituted tomato juice can also be produced by reconstituting tomato paste and/or tomato puree;
concentrated juice- juice produced by the physical removal of a portion of the water contained in straight-pressed juice in order to increase the content of soluble solids by at least two times in relation to the original straight-pressed juice. In the production of concentrated juice, the process of extracting dry substances from crushed fruits and (or) vegetables of the same batch, from which the juice was previously separated, by means of drinking water can be applied, provided that the product of this extraction is added to the original juice before the stage of concentration within one current technological process. Concentrated natural substances that create aroma, produced from the juice of the same name or from fruits or vegetables of the same name, can be added to the concentrated juice;
Diffusion Juice- juice produced by extracting extractive substances from fresh fruits and (or) vegetables, or dried fruits and (or) vegetables of the same species with the help of drinking water, the juice of which cannot be obtained by mechanical processing. Diffusion juice can be concentrated and then reconstituted. The content of soluble solids in the diffusion juice must not be lower than the level established for reconstituted juices.

3. Classification of juice products

Juice products It's not just juice. Juice products include nectars, fruit drinks and juice drinks. All these products differ in composition and taste.

4. Raw material

4.1. vegetable juices

Vegetable juices are as useful as fruit juices, and some even more. First of all, they have less sugar and are easier to digest. In addition, they are rich in minerals.

5. Juicing process

Filling containers with apple juice at a small modern winery

The process of making juices consists of preparing berries and fruits, squeezing the juice and preserving it, if it is intended for harvesting.

After removing the petioles and sepals, the berries and fruits are washed in cold water, thrown back on a sieve and allowed to drain. Then they are crushed. The berries are crushed or left whole.

The juice is separated mechanically or by heating the berries and fruits with steam.

The mechanical method consists in squeezing the juice manually or with the help of presses, etc.

To clarify the squeezed juice, it is filtered, but filtration does not give complete juice clarification.

After squeezing the juice to the pulp, add 10% warm boiled water and squeeze again. This juice is used for making fruit drinks, jelly and so on.

Clear, fragrant juice can be obtained by heating berries and fruits with steam.

For long-term storage, the juice is heated for several minutes without boiling, and then poured into a well-heated container, sterilized for 20-30 minutes at a temperature of 85 ° C and hermetically sealed.

5.1. clarified juice

To obtain a clear fruit juice, it is illuminated in order to remove dispersed particles and improve the presentation. Illuminated fruit juice is also a better thirst quencher. Depending on the specific technological conditions, as a rule, such methods of illuminating fruit juices are used: physical, biochemical and physico-chemical. The physical ones include straining, settling, separation, biochemical - treatment with enzymes, physico-chemical - treatment with bentonite, organic and, less commonly, synthetic flocculants (such as polyethylene oxide and polyacrylamide), instant heating, etc.

6. Indicators of natural juice

Important indicators of the naturalness of juices are the ability of the juice to fermentation, the content of the amino acid proline, mannose, polygalacturonan (the amount of pectin substances), formol number, L-malic acid, D-malic acid, polyphenolic substances and a number of others.

In natural juices, the content of proline, as a rule, is higher than in raw materials. This is due to the fact that during heat treatment part of the proline of the proteins passes into the free form.

If there is less proline in juices than in raw materials by 2-10 times, then this indicates that the juice lacks a sufficient amount of the fruit part or juice blended with other juices.

An obvious method of falsification is the use of substances that artificially add density to juices, i.e. adjust the viscosity. It has been established that the content of mannose in natural juices does not exceed 1%, which indicates the absence of mananine polysaccharides (locust bean gum, guar gum, etc.).

Determination of the ability of fruit and vegetable juices to ferment - determine the presence in the juice of certain or undefined components of artificial origin (they interfere with the fermentation of the product) The areometric method for determining the ability of fruit and tomato juices before fermentation is based on determining the relative density of the juice before fermentation, during fermentation or after fermentation. During the fermentation of juices, the carbohydrates contained in them form alcohol. The value of the relative density of the juice that is fermenting is always less than the relative density of the juice that is not fermented. Knowing the relative density of the juice before fermentation and measuring the relative density of the juice, which is vibrodiving, the table determines the mass fraction of alcohol formed and the mass fraction of sugar, vibrodiving, and, according to the data obtained, using a certain comparative table, draw the appropriate conclusions. In some cases, the refractometric method is used, which is based on determining the mass fraction of sugar in the juice before fermentation, during fermentation or after fermentation.

If juices are fermented on the second or third day, this indicates that these juices may contain preservatives or that derivative concentrates were of artificial origin for the production of reconstituted juices.

7. The state of the regulatory framework in the production of fruit and berry juices in Ukraine

For 2009 in Ukraine, in the national system of standardization in the field of production of fruit and berry products, technical committees for standardization have been created and are operating: TC 23 "Products of orchards, vineyards and wine products", TC 24 "Products from vegetables and fruits and equipment for their processing" , TK 154 "Juices and juice-containing products". These committees develop national standards for fruit and berry juices, fresh fruits, vegetables, berries and their processed products, containing product quality requirements, and standards for methods for monitoring product quality indicators, rules for accepting fruit and berry products, packaging, labeling, etc. d..

In total, in 2009, TC 24 and TC 154 planned to develop about 30 national standards for juices and juice-containing products, including those for baby and diet food, nutrition for pregnant women, and quality control methods.

The list of current regulatory documents regulating the production of juice products in Ukraine:
GOST 2074-92	Processed fruits and vegetables. Terms and Definitions
DSTU 4283.1:2007	Canned food. Juices and juice products. Part 1. Terms and definitions
DSTU 4283.2:2007	Canned food. Juices and juice products. Part 2. Nomenclature and requirements
RST Ukrainian SSR 1726-83	Natural birch sap. THAT
RST Ukrainian SSR 1963-85	Canned food. Rosehip drink. THAT
GOST 2138-93	Canned food. Juices and diet drinks. THAT
DSTU 4008-2001	Canned food. Fruit, vegetable and vegetable-fruit juices for baby food. THAT
DSTU 4066-2002	Alcoholic fruit juices. THAT
DSTU 4701:2006	Fermented fruit juices. THAT
GSTU 15.3-16304966-002-2002	Semi-finished fruit and berry juices, preserved with chemical preservatives. THAT
GSTU 46.023-2002	Canned food. Blended fruit and berry juices, natural and reconstituted. THAT
GSTU 46.025-2002	Canned food. Fruit drinks. THAT
GSTU 46.087:2004	Grape juice concentrated unclarified. THAT
SOU 15.3-37-223:2005	Canned food. Blended birch sap. THAT
GOST 656-79	Natural fruit and berry juices. THAT
GOST 657-79	Fruit and berry juices with sugar. OTU
GOST 937-91	Canned food. Juice Tomato. THAT
GOST 16366-78	Fruit and berry juices with pulp. THAT
GOST 18192-72	Concentrated fruit and berry juices. THAT
GOST 18193-72	Juices from citrus fruits. THAT
GOST 25892-83	Natural grape juice. THAT
GOST 29135-91	Fruit juices. OTU

From 01.08.2007 on the territory of Ukraine, a residual edition of the main national standard for juice production began - a document that consists of two parts:

" DSTU 4283.1:2007. canned food. Juices and juice products. Terms and meaning to understand "

" DSTU 4283.2:2007. canned food. Juices and juice products. Nomenclature ta vimogi ".

The document is divided by TC 154 and TC 24 for compliance with the Code (Code of Alimentarius and Directives EC 2001/112/US of 20.12.2001), which regulates international and European juices for fruit juices.

7.1. Irregularity

Under the hour of carrying out rechecking the maintenance of the standards, norms and rules in case of variation, savings and sales of juices and juice products at enterprises and wholesale depots, the food is blamed for one hundred and one-hour dividing two parts of the standard (DSTU 4283.1: 2 007, DSTU 4283.2:2007) and (GOST 657- 79, DSTU 2074-92):

according to DSTU 4283.1:2007 (section 1) it is assigned that terms, established by the standard, recommended for victoria, but not " obov "language for zastosuvannya", how to find DSTU 2074-92;
DSTU 4283.2:2007 (section 1) reads that support the standard є recommendations, in practice, the introduction of these standards did not make the job easier, but instead made it even more difficult.

In accordance with the provisions of DSTU 4283.1:2007, the order of DSTU 2074-92 was applied to some of the terms: for numbers 23 - canned fruit juice, 25 - canned fruit juice with m "yacott. That's why it's so obvious that on the territory of Ukraine the term and the meaning of the concept "Sik z tsukr" has been coined.

Pogіrshuє tsyu situation sokozh і one-hour dіya dіya dіya dekіlkoh stаdіnіv stоutovno juice prodіvіv z sdavannym tsukru - DSTU 4283.1:2007 and GOST 657-79. In the first daily term, the meaning of the concept is "Sik z tsukr", and juice products, to the warehouse of which include tsukor at a quantity greater than 15 g / dm "(" Cocktail", "Morse", "Drinking Juice"), and not "Sik z Zukrom", as GOST 657-79 was transferred.

Standard DSTU 4283.2:2007 (Section 6) allows for blending juices in bulk containers to designate the name of the product behind the main warehouse, so that the mass fraction of the sum of the warehouses in the product should not exceed 50% of the main warehouse. Other warehouses are designated in the warehouse inventory for the product, but it is allowed not to display their warehouse. When naming a product, it should be placed in a font that is larger for the decal than for the font of the warehouse in the product. Such an ambiguity to introduce peach juice into oman, sprouts of spozhivach, buying "Peach Sik", is supposed to take peach juice itself, and not 51% of peach puree in the warehouse of the product and 49% of apple puree. In this case, you can’t get information about the storage capacity of the product, and the warehouse itself is put in order only for the storage of warehouses without designating their storage capacity. Such inaccuracies in the ND help to avoid unfair competition among the types of products, complicate the "actively carried out re-verifications" and call out to be foolish, which logically did not understand the standard.

Manufacturers of juice products at the hour of її marking allow their own victorious writing " 100% natural product"I appeal that guilt is not superb to the dignified legislation. And it is impossible not to wait with them, the shards in the regulatory and legislative bases have not standardized the concept of "natural product", so write on branded juice and grub products in front of you"100 % NATURAL PRODUCT" , "NATURAL PRODUCT WITHOUT PRESERVATIONS", "NATURAL PRODUCT WITHOUT PRESERVATIONS", according to DSTU 4518:2006 vikonavchoi authorities. , barvnikiv, flavorings (quiet, yakі can be recognized in Ukraine, and skіlki їх інєі і ахіх ахе - vzagalі nevidomo), but to confirm the naturalness of nothing and not to be smeared, because ov "sharp and not the evaluation criteria were assigned.

8. Examination of the selection of juices and juice products for the regions of Ukraine, 2006-2007:

The most juices are produced in Mykolaiv, Odessa and Dnipropetrovsk regions.

Region	2007 rіk, tons	2006 rіk, tons	Prist 2007/2006, %
Ukraine	1067276	735828	45
Autonomous Republic of Crimea	9342	6342	47
Vinnitsa	82960	56291	47
Volyn	1854	1596	16
Dnepropetrovsk	114809	83211	38
Donetsk	3006	1683	79
Zhytomyr	19247	15176	27
Transcarpathian	42069	31906	32
Zaporozhye	22	532	0
Ivano-Frankivsk	827	510	62
Kyiv	1445	815	77
Kirovogradskaya	0	1	0
Luhansk	115	75	53
Lviv	13635	7312	86
Nikolaevskaya	489758	289566	69
Odessa	220079	202856	9
Poltava	56	54	4
Rivne	5222	4327	21
Ternopil	7673	6703	15
Kharkiv	4870	2084	134
Kherson	8137	4877	67
Khmelnytsky	16879	7842	115
Cherkasy	3342	2006	67
Chernivtsi	15147	4797	216
Chernihiv	6779	5260	29
Kyiv	3	6	0

9. Nikolaev region

Variety of the main types of products of industrial processing of fruits in the Mykolaiv region, tons

Fruit and vegetable juices, nectarines	138221	179605	240648	289566	489781	354,35
including
orange juice natural	23595	20323	26866	25710	46302	196,24
juices (orange cream) natural	73384	60380	69987	77361	146370	199,46
grapefruit juice natural	2716	2682	3408	3861	X *	-
sik s іnshih citrus fruits natural	1185	1168	3329	2159	X *	-
sik pineapple natural	9776	4728	6530	2201	X *	-
natural tomato sik	18372	26801	26733	32905	40734	221,72
grape sik natural, including wort	4621	3830	6773	236	X *	-
natural apple sik	13916	10693	13372	17267	45851	329,48
sik with other fruits vegetables, not bathing	22798	10479	9842	18732	26357	115,61
natural blended juices	40807	98829	143651	186495	297109	728,08
of them
blended fruit juices	39985	97325	135491	183574	292588	731,74
Juices child	17215	48298	61308	74408	5947	34,55

*confirmed by the Law of Ukraine "On state statistics" information is confidential.

Have 2007 r. in the Mykolaiv region, the number of blended fruit juices increased significantly, and in the same region in 2003. by 628.1%, or 252588 tons, and since 2004 by 200.6%, or 195263 tons. the amount of baby juices changed (from 61.2 to 4.9 kg per person).

10. Efeti juice is healthy "I

Juices are often favored for their power for health. For example, apesilsin juice avenges rich in vitamin C, folic acid, calcium, vin and a lot of biological antioxidants, and also improves lipid metabolism in people, ailments for hypercholesterolemia. Cranes do help in the prevention and prevention of infectious diseases of the sich mikhura, for the blocking of the bacteria to the yogo wall.

Many fruit juices are higher in sugar (fructose) than most sugary drinks. For example, a typical grape juice contains 50% more sugars than Coca Cola. Regular soft drinks (such as Coca Cola) cause oxidative stress when consumed and may even lead to insulin insensitivity, while juices do not cause such effects. On the contrary, juices and fruit juices are able to increase the antioxidant capacity of the blood serum and even stop oxidative stress and inflammation caused by a high intake of fats and sugars in food.

Fruit juice consumption in Europe, Australia, New Zealand and the United States has increased in recent years, most likely due to the public perception of juice as a natural source of nutrients, vitamins, minerals and other beneficial substances, as well as an increase in public interest in a healthy lifestyle.

Fruit juice consumption is associated with a reduced risk of many types of cancer, may also reduce the risk of stroke, and delay the development of Alzheimer's disease.

However, equating juice consumption with health benefits has been questioned, mainly because juice lacks fiber and therefore juice production involves a long processing step. Glucose-fructose syrup, an ingredient in many juices, can lead to type 2 diabetes. Some studies show that excessive juice consumption can lead to weight gain, but other studies refute this. In a controlled series of clinical studies, it was shown that regular wine consumption did not lead to weight gain, while light drinks did. Fruit juice in moderation helps children and adults meet their daily intake of fruits, nutrients and vitamins.

fresh machine

The American Academy of Pediatrics states that babies under 6 months of age should not consume fruit juice. For children 1 to 6 years of age, daily juice intake should be limited to 4-6 ounces (1/2 - 3/4 cup). Excessive juice consumption can lead to nutritional deficiencies, diarrhea, abdominal bloating and pain, gas, and tooth decay.

In juices, when heated, hydroxymethylfurfural (a toxic substance) is formed, and its presence and quantity is an indicator of the safety of the product.

11. Shelf life

12. Fresh

Fresh juices are freshly squeezed juices.

13. Culture of consumption and consumer characteristics

Fresh juice quickly loses its beneficial properties.

14. Notes

Sutkovich T.Yu., Plakhotin V.Ya. Influence of hypobaric conditions and method of extracting juice on changes in its viscosity - www.nbuv.gov.ua/portal/natural/Khnit/2009_3/71.pdf / Food science and technology. Scientific and production journal - www.nbuv.gov.ua/portal/natural/Khnit/. - No. 3 (8), 2009. ISSN: 2073-8684
Filipova L.Yu., Rakulenko N.A., Krokhalova A.A., Oparenyuk T.G., Nevesela O.M.
Franke AA, Cooney RV, Henning SM, Custer LJ. Bioavailability and antioxidant effects of orange juice components in humans. J Agric Food Chem. 29 June 2005;53(13):5170-8.
Kurowska EM, Spence JD, Jordan J, Wetmore S, Freeman DJ, Pich LA, Serratore P. HDL-cholesterol-raising effect of orange juice in subjects with hypercholesterolemia. Am J Clinic Nutr. 2000 Nov;72(5):1095-100.
Drug Watch: Cranberry juice reduces bacteriuria and pyuria - www.jr2.ox.ac.uk/bandolier/band6/b6-3.html
JUST WHAT IS THE SUGAR CONTENT OF FRUIT JUICE - www.hookedonjuice.com/
Ghanim H, Sia CL, Upadhyay M, Korzeniewski K, Viswanathan P, Abuaysheh S, Mohanty P, Dandona P. Orange juice neutralizes the proinflammatory effect of a high-fat, high-carbohydrate meal and prevents endotoxin increase and Toll-like receptor expression . Am J Clinic Nutr. 2010 Apr;91(4):940-9. Epub 2010 Mar 3.
West Europe Fruit Juice Market Research, Trends, Analysis TOC - www.the-infoshop.com/study/zi24456_weurope_fruit_juice_toc.html
Brock KE, Berry G, Mock PA, MacLennan R, Truswell AS, Brinton LA. Nutrients in diet and plasma and risk of in situ cervical cancer. J Natl Cancer Inst. 15 June 1988;80(8):580-5.
Uzcudun AE, Retolaza IR, Fernndez PB, Snchez Hernndez JJ, Grande AG, Garca AG, Olivar LM, De Diego Sastre I, Barn MG, Bouzas JG. Nutrition and pharyngeal cancer: results from a case-control study in Spain. head neck. 2002 Sep;24(9):830-40.
Radosavljević V, Janković S, Marinković J, Dokić M. Non-occupational risk factors for bladder cancer: a case-control study. Tumori. 2004 Mar-Apr;90(2):175-80.
Kwan ML, Block G, Selvin S, Month S, Buffler PA. Food consumption by children and the risk of childhood acute leukemia. Am J Epidemiol. December 1, 2004;160(11):1098-107.
Chan JM, Wang F, Holly EA. Vegetable and fruit intake and pancreatic cancer in a population-based case-control study in the San Francisco bay area. Cancer Epidemiol Biomarkers Prev. 2005 Sep;14(9):2093-7.
Maserejian NN, Giovannucci E, Rosner B, Zavras A, Joshipura K. Prospective study of fruits and vegetables and risk of oral premalignant lesions in men. Am J Epidemiol. 15 September 2006;164(6):556-66. Epub 17 July 2006.
Wu H, Dai Q, Shrubsole MJ, Ness RM, Schlundt D, Smalley WE, Chen H, Li M, Shyr Y, Zheng W. Fruit and vegetable intakes are associated with lower risk of colorectal adenomas. J Nutr. 2009 Feb;139(2):340-4. Epub Dec 17, 2008.
Lewis JE, Soler-Vil H, Clark PE, Kresty LA, Allen GO, Hu JJ. Intake of plant foods and associated nutrients in prostate cancer risk. Nutr Cancer. 2009;61(2):216-24.
Feldman EB. Fruits and vegetables and the risk of stroke. Nutr Rev. 2001 Jan;59(1 Pt 1):24-7.
Dai Q, Borenstein AR, Wu Y, Jackson JC, Larson EB. Fruit and vegetable juices and Alzheimer's disease: the Kame Project. Am J Med. 2006 Sep;119(9):751-9.
"Juice alert" - www.smh.com.au/news/national/the-pitfalls-of-fruit-juice/2008/01/12/1199988650388.html. smh.com.au. 2008-01-12 . http://www.smh.com.au/news/national/the-pitfalls-of-fruit-juice/2008/01/12/1199988650388.html - www.smh.com.au/news/national/the- pitfalls-of-fruit-juice/2008/01/12/1199988650388.html. Cited on 2010-09-02 .
O "Neil CE, Nicklas TA, Kleinman R. Relationship between 100% juice consumption and nutrient intake and weight of adolescents. Am J Health Promot. 2010 Mar-Apr;24(4):231-7.
Hollis JH, Houchins JA, Blumberg JB, Mattes RD. Effects of concord grape juice on appetite, diet, body weight, lipid profile, and antioxidant status of adults. J Am Call Nutr. 2009 Oct;28(5):574-82.
"A Scientific Literature Review: Fruit juice consumption not related to overweight in children" - www.fruitjuicefacts.org/pr_release15.html. fruitjuicefacts.org. 2008-05-22 - consumers.unian.net / ukr /

Sources

Official classification of juices

Russian legislation divides juices into five types depending on the methods of production and processing of fruits:

Direct juice- juice produced directly from fresh or kept fresh fruits and (or) vegetables by mechanical processing;
Freshly squeezed juice- direct-pressed juice produced from fresh or kept fresh fruits and (or) vegetables in the presence of consumers and not subjected to canning;
reconstituted juice- juice made from concentrated juice or direct juice and drinking water. Reconstituted tomato juice can also be produced by reconstituting tomato paste and/or tomato puree;
concentrated juice- juice produced by physical removal of part of the water contained in straight-pressed juice in order to increase the content of soluble solids by at least two times in relation to the original straight-pressed juice. In the production of concentrated juice, the process of extracting dry substances from crushed fruits and (or) vegetables of the same batch, from which the juice was previously separated, by means of drinking water can be used, provided that the product of this extraction is added to the original juice before the concentration step inside one flow technological process. Concentrated natural flavoring substances produced from the juice of the same name or from fruits or vegetables of the same name can be added to the concentrated juice;
Diffusion Juice- juice produced by extracting extractive substances from fresh fruits and (or) vegetables or dried fruits and (or) vegetables of the same species with drinking water, the juice from which cannot be obtained by mechanical processing. Diffusion juice can be concentrated and then reconstituted. The content of soluble solids in the diffusion juice must not be lower than the level established for reconstituted juices.

Classification of juices and other juice products

Juice consumption in the world is growing every year

Juice products It's not just juice. Juice products include nectars, fruit drinks and juice drinks. All these products differ in composition and taste.

Juice made directly from fruits or vegetables- it is directly squeezed juice or freshly squeezed juice. But the latter must be prepared in the presence of the buyer.
reconstituted juice is a juice made from concentrated juice and drinking water. Juices may not contain preservatives, dyes, flavors and sweeteners.
Nectar- a liquid food product prepared from concentrated juice (mashed potatoes), drinking water with or without the addition of natural flavoring substances of the same name. At the same time, the proportion of concentrated juice (puree) should be, depending on the type of fruit or vegetable, at least 20-50% of the total volume. In addition to water, nectar may contain sugar, natural acidifiers (for example, citric acid), antioxidants (ascorbic acid), fruit and vegetable pulp, and citrus fruit cells. Preservatives, flavors and sweeteners cannot be added to the nectar. As a rule, nectars are made from those fruits or vegetables whose concentrated juice cannot be used for juicing due to too sweet or sour taste (for example, cherries, currants, pomegranates) or because of a thick consistency (for example, bananas, peaches).
juice drink- a liquid food product made by mixing juice (juices) and/or puree, concentrated juice (puree) and drinking water, provided that the proportion of juice (puree) is at least 10% (if the juice-containing drink is made from lemon or lime juice, then the proportion of concentrated juice should be at least 5%). The range of juice drinks includes the largest number of drinks made from traditional and exotic fruits: blackberries, raspberries, cactus, limes, etc.
Morse- liquid food product - a traditional Russian national drink. Industrial fruit drink is usually made from a mixture of berry juice (berry puree), drinking water, sugar (or honey), provided that the minimum proportion of concentrated juice is at least 15% of the total volume. Instead of water in fruit drinks, it is permissible to use an aqueous extract of pomace of those berries that were used to produce juice or puree. According to the manufacturing method, industrial fruit drinks practically do not differ from home-made fruit drinks made in the traditional way.

Multon has been part of the Coca-Cola system since 2005. Two of its factories are located in St. Petersburg and Shchelkovo near Moscow. It is the plant near Moscow that is one of the largest plants in Eastern Europe. In total, both enterprises produce about 790 million liters per year. In addition to Dobry and Rich juices and nectars, Multon factories produce Pulpy juice drinks and Moya Semya nectars. Juice production lines have also been installed at Coca-Cola Hellenic plants in the Moscow Region, Orel, Rostov-on-Don and Novosibirsk.

The Village editors visited the Multon factory in Shchyolkovo. It has 17 production lines, its own research center, a microbiological laboratory and a logistics complex with a capacity of about 40,000 pallet places. The warehouse has its own railway line. We learned how Dobry and Rich juices are made at this enterprise.

Multon Co.

Production of juices and nectars "Dobry", Rich, "Moya semya" and juice drinks Pulpy

LOCATION: Shchelkovo city, Moscow region

THE NUMBER OF EMPLOYEES: 770

SQUARE: 11,000 sq. m

DATE OF ESTABLISHMENT: 1995

What are juice products

According to Multon analysts, Russia consumes 79 portions of juice products per capita per year. The company considers the volume per serving
0, 237 liters - this was the first, smallest bottle of Coca-Cola. According to this indicator, Russia is approximately in the middle: the inhabitants of Albania, for example, drink on average one serving per year, and the inhabitants of the Netherlands - 180-200. If we talk about tastes, then Russians most often buy apple, multifruit and orange juices.

Juice products are juices, nectars, juice drinks and fruit drinks. Juice can contain nothing but juice itself. That is why on a pack of juice, if it is one-component, there is no composition. Juices can be reconstituted (what is produced in factories), freshly squeezed (squeezed just in front of you or by your order) and direct extraction (those that have been stored for some time).

The difference between nectar is that it usually contains from 25 to 50% of the juice part. The required minimum for each fruit is set in the technical regulations: for an apple and an orange - 50%, for a peach - 40%. The juice-containing drink is characterized by a low juice content - 10%. And 15% berry juice is added to fruit drinks.

Production

Dobry and Rich are produced using the same technology. Depending on the recipe, raw materials for juices may vary - each taste has its own combination of fruit varieties. There are also differences in packaging: Dobry is bottled in Tetra Pak, while Rich is bottled in Combibloc.

Both Dobry and Rich are made from concentrated juices and purees. They are purchased from hundreds of suppliers around the world. For example, orange in Brazil, pineapple in Thailand, and tomato in Spain. There are also Russian companies among the suppliers: Multon buys concentrated apple juice in the Tambov region. For its production, fruits are sorted, separated from branches and leaves and washed. Then they are sent under the press, which squeezes the juice out of them. Then a large tank - a cistern - of freshly squeezed juice must be turned into a concentrated one. You can do this by evaporating some of the water out of it. This happens in a vacuum container: the juice is heated to a temperature of 60-65 degrees until the desired part of the water is separated. It is important not to let the juice boil so that it retains the vitamins. Then the concentrated juice is packed in aseptic bags (foil sealed bags), put into barrels and, as a rule, delivered by sea to Russia.

Why do companies use concentrated juice? Firstly, it is profitable (no need to pay for the delivery of water), and secondly, its shelf life is much longer (freshly squeezed juice deteriorates quickly, preservatives cannot be added to it, and concentrated juice can be stored for up to two years without additives).

Then the barrels arrive at the plant and go to the warehouse of raw materials and materials. Most concentrated juices need a slight minus temperature for preservation, the only exception is puree, citrus fruits and berries. They are placed in a freezing chamber with a temperature of about minus 5-18 degrees.

Before launching the concentrated juice into production, the barrels are placed in the defrosting zone, where they are heated to the desired temperature. After that, the loader driver picks up the barrel and puts it on the conveyor, which will take it to the first stage - to the blending shop.

In the blending shop, the barrel is met by an operator who checks the integrity of the package and opens the package with scissors. Then the barrel moves along the conveyor to the barrel dumper, which turns it over the container and empties it. The employee removes the bag and squeezes it out with a device similar to the one used on old washing machines. All raw materials are pumped out with the help of a pump and fed through pipes into huge blending tanks with a capacity of 1 to 10 tons. In them, with the help of mixers installed inside, it is mixed with the required amount of water. It is mined in four artesian wells with a depth of 60 to 170 meters, and before getting into the juice, it goes through five stages of purification.

To rid the juice of air, prevent oxidation of the product and exclude the reproduction of microorganisms, it is pasteurized and deaerated. It happens like this: first, the juice is heated to 55-60 degrees, passing it through the first section of the tubular heat exchanger. After the juice enters the deaeration, during which all air bubbles are completely removed from the juice. Then thick juices (for example, orange and peach) are homogenized, that is, they are passed through narrow holes to make the consistency homogeneous and avoid lumps. Clarified juices, bypassing this process, immediately go to the second stage of pasteurization. In this case, the juice in the stream is heated to 85-90 degrees for 30 seconds, and then quickly cooled. As a result of such heat treatment, according to employees, the useful substances and properties of the product are preserved.

Next, the so-called aseptic pumping awaits the juice: with the help of a pump, the juice is sent through sterile and sealed pipes to the second floor in the bottling shop. Here everything is also fully automated and sterile. Before the juice enters the bag, the packaging material undergoes temperature treatment and, following the peroxide bath, enters the sterile chamber. Until the moment the package is filled with juice and glued, it does not come into contact with outside air - everything happens inside the equipment. Then the finished box is labeled and the lid is glued.

At each stage of production, factory employees take test samples, which are examined in the laboratory. New tastes are created in the research center.

Then the finished packages are put into corrugated boxes, from which a set of products is formed, ready for transportation.