Creating technology of drinks with the use of walnuts

Abstract

The article substantiates the role of nutrition in human life. We consider the expediency of a rarely used plant material in technology of drinks – Jerusalem artichoke, cherry plum and walnut. The article substantiates the choice and physical and chemical studies of raw materials have been made. Component compatibility of Jerusalem artichoke, cherry plum, strawberry and walnut extracts has been confirmed. On the basis of the physical and chemical and organoleptic parameters rational content of nut additive in the composition of the drink has been specified: on the sugar basis - 3%, on alcohol - 1.8%. Compounding ratio of food components has been found: puree of Jerusalem artichoke, cherry plum and / or strawberry syrup and walnut extract on the sugar or alcohol basis. The choice of herbal compositions is justified by the fact that the high acidity of cherry plum and well expressed strawberry flavor will allow to achieve a pleasant taste and aroma of the finished product by diluting weakly acidic puree of artichoke. Physical and chemical and organoleptic properties of the experimental drinks have been studied. It is proved that the use extracts of walnut of milky ripeness in technology of the fruit and vegetable drinks can increase their biological value by substances-antioxidants such as ascorbic acid and phenolic pectin’s. Organoleptic study confirmed the high consumer properties of the finished product. Drinks made according to the worked out technology can be recommended for the daily diet of people who lead a healthy lifestyle. Further studies are promising in the sphere of expanding the range of beverages for recreational purposes with the use of walnut