Summary
Sloe berries is wild, and the composition and nutritional value of including the herbs. Fresh juice soothes inflammation of the stomach sloes and is extremely effective against jaundice and syrup is effective in treating rheumatism. In homeopathy is used for treating heart and headaches at insufijencije neural basis. In folk medicine used juice, syrup and wine sloes as purgative and diuretic.
For research within this study used the fruit from wild sloes of Stara Planina, which is a protected ecological area or nature park.
The aim of this study was to analyze the chemical composition of fruits sloes, to produce special brandy with the addition of these forest products and to examine the qualitative karaktertiske new product. In particular, they discussed economic aspects of production in order to assess the export potenciojala special brandy with sloes.
Keywords: Blackthorn, quality spirits, healing, export potential
Introduction
Blackthorn (Prunus spinosa L.) is widespread across Europe and 68 of north latitude, Iran, Asia Minor, Tunisia, in the Balkans and others.
Sloe is a shrub height of 1 to 3 feet. It can grow as small tree to 5 m height (1). Succeeding on the edges of forests, wastelands and pastures, hills, near roads, especially on dry, stony soil and sunny. Able to manage the courts up to 1000 (2), or up to 1300 m (1) and 1500 m above sea level (3). It withstands low temperatures down to -30 o C.
In our country, is widely rasoprostranjena species in oak forest belt. Succeeds and the Stara Planina, which is a strict nature reserve. It is rich in wild fruit species, which represent the genetic potential of particular importance for the conservation of biological diversity, and selection and breeding of cultivated fruit trees (5.6).
Blackthorn flowers before leafing in March and late April. The fruits ripen in late August, and keep it on the branches and by the spring. If fruits are harvested after two to three promrzavanja, lose acerbity and bitterness taste.
The fruits are bluish-red (1) or dark blue with a plentiful pepeljkom the surface. Mezokarp is yellow-green, very firm consistency and grown out of the pits, the bitter almond smell and taste sour-sour with a touch of bitterness.
Because of the composition and nutritional value, and the sloe belongs herbs . Fresh juice soothes inflammation of the stomach sloes and is extremely effective against jaundice and syrup is effective in the treatment of rheumatism (12).
In homeopathy is used for treating heart and headaches at insufijencije neural basis. In folk medicine used juice, syrup and wine sloes as purgative and diuretic (13).
In Western countries the fruits of sloes are used for the production of whiskey (16).
The aim of this study was to analyze the chemical composition of fruits sloes, to produce special brandy with the addition of these forest products and to examine the qualitative karaktertiske new product. In particular, they discussed economic aspects of production in order to assess the export potenciojala special brandy with sloes.
Materials and methods
Working methods include compositional analysis sloes with eco-area of Stara Planina, organoleptic evaluation and qualitative characteristics of spatial produced fresh fruit brandy with sloes. The fruits are defending sloes in full maturity, at an altitude of 900 m, in October 2006. year. In the frozen state were brought to the laboratory. The average sample was separated from the mass of 3 kg of fruits.
Grape brandy is produced by the standard technological procedure and was used as the basis for proivodnju special brandy. Added to her a certain amount of fresh fruits sloes, who remained within the bottled product.
Total dry matter was determined by drying at 105 o C, total sugar content by gravimetric Meisllu, total acidity by titration with NaOH, ash by incineration at 600 o C, ash insoluble in HCl, vitamin C by the method of Tillmans in, modified by Vuilleumeir-in, pectic substances as cellulose kalcijumpektat and gravimetric method (8).
Organoleptic score special brandy is made by Buks-Bauman system, for color and clarity are awarded one point, the smell and the taste of ten points. Ten tasters participated in sensory evaluation and the results are shown as average value.
Analysis of the special quality of fresh fruit brandy with sloes included the following parameters: ethanol, total extract, methanol, higher alcohols, ukuonu acid (as acetic), volatile esters, volatile aldehydes, furfurol and total SO 2. Ethanol was determined after distillation pycnometer at 20 o C, the total direct extract by evaporation and drying at 105 ° C, methanol, higher alcohols, and brandy in distillate furfurol spectrophotometrically, volatile aldehydes, total acidity and volatile esters volumetric methods (20).
Results and Discussion
Table 1 shows the results of compositional analysis of fresh fruits sloes, and in Table 2 results of organoleptic evaluation of special brandy with fresh fruits and sloes in Table 3 qualitative characteristics of special brandy produced.
Table 1 The chemical composition of the fruits of sloes (Prunus spinosa L.) from the Stara Planina (%)
| Tested component |
Concentration |
| Total dry matter |
32.21 |
| Total acidity |
2.46 |
| Ash |
1.02 |
| Ash insoluble in HCl |
0.0028 |
| Total sugars |
15.30 |
| Direktnoredukujući sugars |
7.89 |
| Saccharose |
7.03 |
| Total pectic substances |
0.73 |
| Cellulose |
1.15 |
| Vitamin C, mg% |
14.00 |
Total dry matter is 32.21% sloes, which is approximately twice the content in relation to the grapes (18.5%) and plums (17.7%). Total sugar content is 15.3% sloes, which is the appropriate concentration for raw materials, which is intended fermntacijom processing. The total acidity of the sloes 2.46%, significantly higher value compared to grapes (1.1%) and plums (1.35%). The content of pectin substances in the Blackthorn is 0.73%, which is about two times higher value compared to the amount of ingredijenta in grapes (o, 4%), indicative of plum (0.6%) according to the witch (9).
Table 2 Organoleptic score special brandy with sloe (Prunus spinosa L.)
| Criterion |
Maximumpoints |
Mark |
| Color |
1 |
1 |
| Clearness |
1 |
0.5 |
| Smell |
8 |
8 |
| Taste |
10 |
10 |
| In total |
20 |
19.5 |
Color special fruit brandy with sloes is reddish-brownish. Tasters for clarity on whether, on average, five points, is established as a mild opalescence, which is expected considering that the fruits are plum upakovanoj sloes, which provides additional aesthetic efekat.Miris and taste were evaluated with the maximum number of points, the smell is distinct, specific and prijatanm, and the taste is harmonious and very lovable. The average score was very good (19.5 points), which puts this drink in a category, which included the gold medal.
Table 3 The qualitative features special brandy with sloe (Prunus spinosa L.)
| Characteristic |
Concentration |
Referencevalue |
| Ethanol,% v / v |
40.46 |
Minimum40 |
| Total extract, g / l |
49.65 |
Maximum50 |
| Methanol, g / laa |
1.13 |
1-4 |
| Higher alcohols, mg / laa |
1140 |
Minimum800 |
| Total acids (as acetic), mg / laa |
2520 |
Maksimum2500 |
| Volatile esters (ethyl acetate as a), mg / laa |
696 |
Minimum300 |
| Volatile aldehydes (as acetaldehyde), mg / laa |
43.50 |
Minimum40 |
| Furfurol, mg / laa |
0.49 |
Maximum40 |
| The total SO 2, mg / l |
0.51 |
Maximum35 |
According to Art. 33rd Regulations on quality and other requirements for liquor special of fruit, grapes and wild berries are produced from grapes or fruit distillates aromatized raw materials of plant origin such as various edible fruits, medicinal plants, shine, and their essential oils, extracts and macerates. The concentration of ethanol in brandy speciujalnim not be ispoid 40% v / v. The content of total extract in special brandies must not exceed 50 g / l. Other ingredients must be proportional to the ingredients used distillate or spirits. The same article of the Rules obavezezuje for manufacturers to produce special specification proizvodžačku make brandy.
Conclusion
Based on tests with fruits sloes consultation and Stara Planina literature data can be derived the following conclusions:
- Total dry matter content is high in fresh fruits (32.21%).
- Since the origin of the Stara Planina, which is a nature park and ecological region, blackthorn is potentially the product of organic food with the use of all prescribed conditions for this type of food under international and national legislation.
- The expansion of sloes in natural conditions in Stara Planina is possible to provide sufficient quantities of quality raw materials for processing into high-value nutritional, therapeutic and cosmetic products.
Literature
1. Lj cervix. Wild edible herbs, Prosvjeta, Zagreb, 1980, 196
2. Mratinić Evica, Kojic M., Wild species of fruit trees of Serbia, Faculty of Agriculture, Belgrade, 1998, 207
3. http://www.baumkunde.de
4. Mijajlović Nada Savic Mirjana Katic B., Representation of blueberries, cranberries and raspberries in the Stara Planina-phytocoenoses possible export potential, Agricultural Economics, Belgrade, 2006, Vol. LIII, no. / N on TB, 533-41.
5. Katic B Savic Mirjana, Mijajlović Nada, Regulation of preserving and improving the biological and genetic diversity, Agricultural Economics, Belgrade, 2006, Vol. LIII, no. / N on TB, 616-27, 2006.
6. Savic Mirjana, Quality control of fruit and vegetables and soft drinks, move, Belgrade, 1995, 41
7. Vračar Lj., Handbook for quality control of fresh and processed fruits, vegetables and mushrooms, and refreshing non-alcoholic beverages, University of Novi Sad, 2001, 214
8. www. englishplants.co.uk
9. PDR for Herbal Medicines, 2000.
10. http://www.sloemotion.com
11. Regulations on quality and other requirements for alcoholic beverages („Official Gazette of Montenegro“, br.24/2004).
12. Regulation on methods of sampling and performing chemical and physical analysis of alcohol („Off. SFRY“, no. 70/87).
Authors: Mirjana Savic, D. Cvijanović, Brajanoski Dušanka
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