DEVELOPMENT OF TECHNOLOGY OF BUNDED JUICE ON THE BASIS OF FERTILIZED BIRCH JUICE

Abstract

The purpose of the article is to develop the technology of blended juices based on fermented birch sap. Objectives of the article. The aim of the work was to develop biotechnology of production of fermented birch sap on the basis of preliminary selection of the most effective strains of microorganisms for fermentation, study of therapeutic and prophylactic properties of developed fermented birch sap by establishing the impact of a new product on metabolic processes and metabolic syndrome. determination of biological activity of the developed product against opportunistic pathogens. Research methodology. Different variants of blending ingredient ratios were developed and studied according to a set of organoleptic and physicochemical parameters. The degree of preservation of L-ascorbic acid after heat treatment was determined on model solutions. For this purpose, solutions of lactic acid in concentrations of 0.05 %, 0.1 %, 0.3 %, 0.5 % were prepared in distilled water, and ascorbic acid in concentrations of 0.005 % and 0.010 % was added to them. Organic acids were determined by high performance liquid chromatography in the reverse phase variant by photometric detection on a Waters instrument (USA). Quantitative determination of organic acids was performed according to standard solutions. Results. Freshly harvested birch juice is biologically unstable In the process of collection, it is contaminated with spontaneous microbiota and its shelf life before processing, although dependent on storage temperature, but is usually limited to 2 days. Therefore, it is important to prolong its shelf life by developing biotechnological methods to preserve the therapeutic and prophylactic properties of the original juice. Conclusions.So, modeling the loss of L-ascorbic acid during heat treatment allows us to draw an important conclusion for the technology, namely synthetic ascorbic acid should be added to blended juices based on fermented birch, that is after the fermentation process to establish an acidic environment. In terms of biochemical and microbiological composition, the most valuable can be considered fermented beverages – products of cultivation of mono or associated cultures of microorganisms. This is due to the ability of microorganisms to produce biologically active substances necessary for the normal functioning of the human body. The main difference and advantage of such beverages over conventional blending products is that bioactive substances are not introduced artificially, but are formed naturally during fermentation. If the source product is limited relative to a number of BAS or has a need to improve organoleptic characteristics, it is advisable to blend it with carriers of the desired properties.