Technology for obtaining fresh goji fruits liqueur with almond milk

Romina Alina Vlaic, Sevastita Muste, Crina Carmen Mureșan, Vlad Muresan, Georgiana Petrut, Andruta Muresan

Volume 23, Issue 1;
Pages: 40-45; 2017
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Many studies have shown the importance of goji fruit and almonds to human health. Due to the high content in carotenoids, phenolic compounds, vitamins, minerals and polysaccharides these fruits play an important role in strengthening the immune system, prevention of cardiovascular diseases, such as cancer and slowing the aging process. Through studies and researches carried out in the context of this work, we aimed at obtaining a liquor assortment of goji fruit with the addition of almond milk. Goji fruit liqueur and almond milk are natural products produced without heat treatment and low in sugar. After obtaining, we conducted laboratory tests physicochemical, aiming at determining antioxidant capacity, alcoholic strength, total dry extract, content of flavonoids, sugar, total acidity, pH, polyphenols. Following the evaluation of the results it was found that goji fruit liqueur fall within the limits of STAS on obtaining and marketing of liqueurs, liqueurs being classified as desert.
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