Study of technological parameters for fermented beverages creation out of plant materials.
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2016, Vol 1, Issue 78
Abstract
Subject. Of particular relevance is the creation of a new generation of food, due to the insufficient supply of population with vital nutrients - vitamins, minerals, amino acids, dietary fiber, and so on. Perspective direction of creating health food is to establish non-alcoholic beverages, namely fermented beverages. Their active improving influence is due not only to the use of natural raw materials, but also to the use in the technological process of microbial cultures that are useful to humans. For the provision of functional direction and expanding the range, various natural herbal supplements are added to the brew - products of processing of fruit and berry raw material that contains significant concentrations of vitamins, minerals, bioflavonoids in an easily accessible and digestible form. But the important issue is diversification of fermented beverages using fruits and vegetables and other plant (not rye based) materials. The results of research in the field of creating fermented beverage out of plant material –Jerusalem artichoke and pumpkin are presented. As a dietary supplement pericarp of walnut after ripening is suggested to use. Methods.During the studies standardized methods were used. In raw materials, semi-finished products, beverages the key physical, chemical and organoleptic properties were defined. Results. Based on analysis of information sources and physic-chemical studies there was proved the chosen plant material to create fermented beverages. There was confirmed the component compatibility of pumpkin, artichoke and nut additives. The changes of soluble dry substances and active acidity during in the process of fermenting mash of different herbal formulations drinks have been researched. The parameters of the technological process were studied: grinding plant material size 4 ... 5 mm, length of extraction of dry soluble substances was 14,400 seconds, the fermentation –72 hours. Experimentally proved the rational content of nut additive in vegetable wort –5-6,5 %. The rational nutritional composition was set. There were defined organoleptic and physicchemical properties of experimental drinks. In vegetable drinks with pericarp the content of ascorbic acid increased in 1,17-1,40 times, of phenolic substances –in 1,28-1,45 times. Conclusions. Developed fermented beverages can be recommended for use in their daily diet as a refreshing drink and to enrich the human body with biologically active substances.
Authors and Affiliations
Inna Tiurikova, Nataliya Oliynyk
Keywords
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