Development of probiotic drink production technology with the addition of citrus juice

The study examines the possibility of expanding the international market for low-alcohol products by modernizing the traditional probiotic drink made from grain raw materials, which is popular in Eastern Europe - kvass. In particular, it is proposed to solve this problem by developing a fundamentall...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2021-03, Vol.677 (3), p.32044
Main Authors: Smotraeva, I V, Gargalyk, A S, Balanov, P E, Ivanchenko, O B, Kuznetsova, T A
Format: Article
Language:English
Subjects:
Alcoholic beverages
Bacteria
Fruit juices
Lactic acid
Lactic acid bacteria
Modernization
Norms
Oranges
Probiotics
Raw materials
Spices
Yeasts
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Summary:The study examines the possibility of expanding the international market for low-alcohol products by modernizing the traditional probiotic drink made from grain raw materials, which is popular in Eastern Europe - kvass. In particular, it is proposed to solve this problem by developing a fundamentally new version of kvass based on orange juice, honey and spices. During the work, 5 samples were made using various strains of yeast and lactic acid bacteria. During the physical and chemical analyses and tasting evaluation of the samples obtained, it was revealed that all samples comply with the norms established in interstate standards. It is noteworthy that the samples made using the bacteria Lactobacillus acidophillus, which are usually used in the production of lactic acid products, and not in plant-based drinks, received the highest consumer rating.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/677/3/032044