SMORODINADAN SHARBAT OLISHDA SHARBAT CHIQIMINI OSHIRISH VA SHARBATNING ORGANOLEPTIK XUSUSIYATLARINI YAXSHILASH
Ключевые слова:
Smorodina, qora (R. nigrum L), qizil smorodina (R. rubrum), tillarang smorodina (R. aureum), saxaroza, glyukoza, fruktoza.Аннотация
Qora smorodina o‘zining rangi va organoleptik xususiyatlari tufayli Evropa oziq-ovqat biznesi uchun muhim meva bo‘lib, uni sharbat sanoati, murabbo, likyor, yogurt va boshqa turli xil pazandalik maqsadlarida ishlatish uchun mos qiladi. Qora smorodina urug'i moylari kosmetika sohasida va turli xil parhez qo‘shimchalarining tarkibiy qismlari sifatida keng qo‘llaniladi. Ushbu tadqiqotda smorodinadan sharbat olishda sharbat chiqimini oshirish va sharbatning organoleptik xususiyatlarini yaxshilash bo‘yicha ishlar tahlili olib borilgan. Ushbu tadqiqot uchun O‘zbekistonda o‘sadigan smorodina turlari tanlandi.
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