Development of technology for the production of non-alcoholic beverage with natural vinegar as a natural conservant

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dc.contributor.authorAndronic, P.
dc.contributor.authorBem, M.
dc.date.accessioned2022-11-03T10:42:05Z
dc.date.available2022-11-03T10:42:05Z
dc.date.issued2022
dc.descriptionAndronic 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.uk_UA
dc.description.abstractWhite 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.uk_UA
dc.identifier.urihttps://card-file.ontu.edu.ua/handle/123456789/23755
dc.subjectnon-alcoholic beveragesuk_UA
dc.subjectnatural white wine vinegaruk_UA
dc.subjectfruituk_UA
dc.subjectberriesuk_UA
dc.titleDevelopment of technology for the production of non-alcoholic beverage with natural vinegar as a natural conservantuk_UA
dc.typeArticleuk_UA
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