DEVELOPMENT OF TECHNOLOQY OF LACTO-FERMENTED BEVERAQES USINQ MALTOSE SYRUP AND HONEY
Abstract
The research results in the field of making therapeutic lacto-fermented beverages using nonstandard raw materials and canning residuals (pomace) have been demonstrated. It has been proposed to add maltose syrup or honey as a biologically active additive. The chemical composition of nonstandard raw materials and canning residuals and component compatibility of the raw materials selected for the investigation have been studied. The rational composition has been chosen. The applicability of pure cultures of lactic acid bacteria of Lactobacillus plantarum type AH 11/16 for making fermented extracts has been proven. Organoleptic, physical and chemical characteristics of experimental beverage samples have been investigated. The use of maltose syrup and honey allows to diversify the range of beverage tastes and expand the product range by offering customers the new product of high nutritional and biological value produced on the basis of domestic organic raw materials.
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