ИСПОЛЬЗОВАНИЕ КОНСОРЦИУМА МИКРООРГАНИЗМОВ ГРАНУЛ ВОДНОГО КЕФИРА ДЛЯ ПОЛУЧЕНИЯ НАПИТКА

Abstract

In food industry, fermentation is defined as the process of converting organic substances into acids, ethanol or carbon dioxide. These substances are capable of suppressing the growth of pathogenic microorganisms in the products. The main substrates used in the production of fermented foods are milk, meat, fish, cereals, fruits, vegetables and beverages. Currently, fermented foods and beverages are considered as a part of daily diet. Our current research results showed that the fermentation temperature, sugar concentration and carrot juice concentration affected the dry matter content and sensory properties of the finished drink. The maximum amount of dry substances was noted in the beverage samples obtained at a temperature of 25°C with a content of 10% sucrose, fermentation time of which was 24 hours. After 48 and 72 hours of fermentation, the dry matter content decreases by 0.5 and 1%, respectively. The most optimal samples in terms of taste and dry matter content were samples of a drink containing 10% sugar and 10% carrot juice, fermented at a temperature of 25°C for 48 hours, while the shelf life of the drink, taking into account the survival of microorganisms, was 5 days.