Open AccessDevelopment of a method for producing a healthy drink based on fermented beet juice
Author(s) -
Natalia Stetsenko,
Iryna Goyko
Publication year - 2021
Publication title -
technology audit and production reserves
Language(s) - English
Resource type - Journals
eISSN - 2706-5448
pISSN - 2664-9969
DOI - 10.15587/2706-5448.2021.242180
Subject(s) - raw material , food science , fermentation , sugar beet , chemistry , sugar , dry matter , yield (engineering) , microbiology and biotechnology , biology , agronomy , organic chemistry , materials science , metallurgy
The object of research is a method of producing a fermented drink from natural raw materials, the consumption of which will provide the human body with probiotics, prebiotics, vitamins and antioxidants. The work used general scientific research methods, in particular, analysis and synthesis, as well as physicochemical methods for determining the composition and properties of raw materials and the finished product. Beetroot and its juice are insufficiently used in the food and processing industries, therefore this particular type of raw material has great reserves and prospects for creating health products. The work is aimed at improving the method of obtaining fermented beet juice enriched with ginger extract. For the production of the drink, the root crops of the Cylindra variety were chosen, which had a high content of dry substances and sugars, and were also characterized by a better storage capacity with minimal losses of biologically active substances. It has been established that when obtaining juice, it is advisable to process crushed pectolytic beets with the enzyme preparation Fructocyme MA-X-Press (manufacturer Russia). This makes it possible to increase the juice yield by 14.9 %, the amount of dry matter by 2.1 % and the sugar content by 1.7 %. To ferment the juice used bacterial preparations of lacto- and bifidobacteria in the amount of 5 % by weight of raw materials. The fermentation was carried out at a temperature of 37 °C for 24 hours. It was found that when using the preparation of B. longum bifidobacteria, which have good stability in an acidic medium, a higher fermentation rate is achieved. To enrich the drink with substances with antioxidant properties, ginger root extract was used. The health-improving effect of the fermented drink is due to the use of exclusively natural plant materials and the use of probiotic cultures of microorganisms in the technological process, which improve the functioning of the gastrointestinal tract and are factors that stimulate the immune system.