Development of technology for the production of non-alcoholic beverage with natural vinegar as a natural conservant
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Дата
2022
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Анотація
White wine vinegar is characterized by various uses in household and
cooking, but also has significant health benefits due to its acetic acid content, including
blood sugar control, appetite control, weight management, reduced cholesterol and
antimicrobial properties etc. Despite all the usefulness of vinegar, it is seldom used in
the food industry. Although there is a current trend in the food and beverage market to
diversify vinegar categories, to obtain new products with increased prophylactic
properties that will be able to prevent diseases and better sensory characteristics
compared to conventional products and beverages. The aim of this study is to develop
a new soft drink technology based on local fruits/ berries, aromat herbs and natural
white wine vinegar.
The process includes the use of natural ingredients in the following ratio of
components, in % mass: fruits or berries: 20%, sugar: 20%, natural white wine vinegar
6% acidity: 10%, aromatic herbs: 1% or spices: 0.2 %. The method of obtaining the
drink includes the following steps: washing fruits / berries and herbs, adding and grind
it with sugar, maturation for 5 hours at T = +2 ... 4± 1 °C, adding vinegar warmed up
to T = +50±1 °C, homogenization, maturation for 3 days at T = +2...4±1 °C, filtration,
dilution like commercial juices to 10-12° Brix and packaging.
As a result, a unique drink is obtained that maintains all the organoleptic
properties of natural ingredients, as well as all the beneficial nutritional qualities, free
of artificial additives (dyes, preservatives, sweeteners). This gives us the possibility to
expand the range of natural drinks and to expand the consumers circle. This research
is extremely useful not only by expanding the range of soft drinks produced, but also
by using local agricultural resources.
Опис
Andronic P. Development of technology for the production of non-alcoholic beverage with natural vinegar as a natural conservant / P. Andronic, M. Bem ; advisor A. Boistean // Black Sea Science 2022 : proc. of the Intern. Competition of Student Scientific Works / Odesa National University of Technology ; eds. B. Yegorov, M. Mardar [et al.]. – Odessa : ONUT, 2022. – P. 6–15 : tabl., fig. – Ref.: 14 tit.
Ключові слова
non-alcoholic beverages, natural white wine vinegar, fruit, berries