METHOD FOR PRODUCING BIOLOGICALLY ACTIVE ADDITIVES FROM SQUIPPING RED GRAPES VARIETIES

摘要

FIELD: wine industry.SUBSTANCE: invention relates to the wine industry and can be used for the production of a food additive from grape pomace of red grape varieties. This method for producing a biologically active food additive includes drying grape husk and seeds, obtained after pressing juice from red grapes, at a temperature of 30–35 °C with the use of IR radiation, grinding to a particle size of 0.8–1.2 mm, sieving to remove fine and coarse particles, adding to the resulting powder 4–5 % of starch to the mass of the pomace and 2–3 % of sodium alginate. Further, the resulting mass is made into pellets or granules.EFFECT: invention makes it possible to obtain a finished product with an increased content of bioflavonoids, resveratrol, vitamins, dietary fiber and microelements.3 cl, 7 ex, 2 tbl