Open AccessDevelopment of probiotic drink production technology with the addition of citrus juice
Author(s) -
Irina Smotraeva,
Anna Gargalyk,
П Е Баланов,
Olga Ivanchenko,
Т. А. Кузнецова
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/677/3/032044
Subject(s) - food science , lactic acid , raw material , orange juice , probiotic , wine tasting , orange (colour) , lemon juice , business , lactobacillus , fermentation , microbiology and biotechnology , bacteria , chemistry , biology , wine , genetics , sugar , organic chemistry
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.