2024-01-02 10:22 PM
Ciekawe.. podgrzanie miazgi przed maceracją zwiększa nie tylko uzysk, ale też powoduje że wyciśnięty w ten sposób sok ma więcej polifenoli!
Ktoś próbował?
Microwave heating of apple mash to improve juice yield and quality
https://www.sciencedirect.com/science/ar...3803002172
"apple mashes were heated to bulk temperatures of 40°C, 50°C, 60°C and 70°C in a 2450 MHz microwave oven at 1500 W. Juice yield increased when mash was heated before pressing. Cider produced from the heated mashes had comparable pH, titratable acidity, and sensory characteristics to cider produced from room temperature mashes; however, total phenolic and flavonoid content of the juice increased with increasing mash temperature. Soluble solids and turbidity also increased as treatment temperature increased"
Ktoś próbował?
Microwave heating of apple mash to improve juice yield and quality
https://www.sciencedirect.com/science/ar...3803002172
"apple mashes were heated to bulk temperatures of 40°C, 50°C, 60°C and 70°C in a 2450 MHz microwave oven at 1500 W. Juice yield increased when mash was heated before pressing. Cider produced from the heated mashes had comparable pH, titratable acidity, and sensory characteristics to cider produced from room temperature mashes; however, total phenolic and flavonoid content of the juice increased with increasing mash temperature. Soluble solids and turbidity also increased as treatment temperature increased"