ციტრუსოვანთა ნატურალური წვენის გავლენა, კენკროვანთა ნატურალური წვენის ორგანოლეპტიკურ მაჩვენებლებზე

Discussion in the paper Natural juice technology effect of citrus natural pressure on organoleptic indices of natural berry juice historical overview of natural juice production, its importance in the human diet, we have discussed the general technology of production of natural juices, we have characterized the raw materials of oranges and strawberries, their distribution area in Georgia, their chemical composition and useful properties.
In the paper we have discussed each technological process according to the technological scheme of production of natural juices. We focused on products made from oranges and strawberries and using them to make natural juices with a new taste, color and aroma, we selected the optimal amount of a mixture of natural orange juice and strawberry natural juice,in 100 g of natural juice, which would be distinguished by good organoleptic indicators and which would combine the useful properties of both raw materials. We have used the sterilization method for canning. We have used color illustrations, tables and technological schemes in the paper. In the experimental part of the paper we have discussed in detail the course of the experiment, each technological result is given in the relevant tables.