STIMULATION OF FRUIT AND BERRY RAW PRODUCTS EXTRACTION PROCESS

Currently, when consumers demand natural products, one of the objectives of manufacturers is to maximize the extraction of biologically active substances from vegetable raw materials with preservation of their ready-made food. The ordinary Rosa cinnamomea L. contain vitamins C, P, B 2 , K, provitamins A, E, organic acids, sugars, pectin, tannins and flavonoids, thus widely used in the manufacture of beverages, including func- tional purpose. In the article the analysis of dependence of an output of the extraction substances and vitamin C by pretreatment of fruit mass ultrasound was made by multi-operated instrument “Muza”, the oscillation fre- quency is 22 kHz, the power is 70 WT. The influence of ultrasound exposure conditions on the retention of vit- amin C in the extracts. Recommendations on obtaining semi-extracts for different forms of food products, in- cluding functional purpose