USE OF UNCONVENTIONAL MATERIALS PLANT IN TECHNOLOGY FERMENTED BEVERAGES
DOI:
https://doi.org/10.15673/2073-8684.28/2014.29603Keywords:
fermented drinks, bioactive substances, malt wort, walnutAbstract
In recent years, increasing attention is paid to the production of beverages containing biologically active substances. Assortment of drinks is constantly expanding due to the development of new technologies. Special attention of experts to raw materials of a natural origin, that contain bioactive substances, is observed. Unique complexes of natural plant materials provide both therapeutic and preventive action, and the possibility of use as food additives, as they have different taste and aromatic, tannic, antioxidant, antimicrobial and other properties.
Along with many urgent problems one of the major problems of the food industry is the manufacture of fermented drinks with the addition of bioactive substances that are targeted for use in the production of local raw materials of vegetable origin. The article describes the existing manufacturing techniques of fermented drinks, chemical composition of plant material, namely walnut and their impact on the processes and the quality of finished fermented drinks based on malt wort.
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