The new method of liquor production with the addition of stevia

Abstract

The article is devoted to the development of a new method of production of lemon liquor, which consists of adding stevia to the traditional formulation. Nowadays the production of food products from natural raw materials, namely stevia is actual. When creating a new type of product, the method of computer modeling of prescription compositions was applied. In the basis of such a recipe the traditional sugar was replaced on the sugar substitute. The most promising is simulation based on the principle of linear programming methods. The aim of the work was to optimize the formulations of liquor with a new type of raw material using the method of mathematical modeling. Using mathematical modeling, a recipe of lemon liqueur with addition of stevia in an optimal amount of 5 grams was developed. At addition of this amount of additional raw material taste, smell and color, was balanced, correct consistency was kept. This helps to improve the quality of lemon liquor, as well as update its assortment. Adding stevia to liquor increases its protein content by 0.10%, inorganic substances by 0.20%, sodium by 2%, potassium by 4%, calcium by 1.94%, magnesium by 1%, phosphorus 4% zinc 0.37%, copper by 0.030%, vitamin C by 8.66%, vitamin E by 23%, sugar content in the new liquor decreased by 7.1%. It has been established that the addition of stevia to lemon liquor positively affects the chemical composition of the product, which means that in the final result we obtain a qualitative functional product that has not only a new product but also a product that will have a therapeutic and preventive effect. Liqueur with addition of stevia has a less sweet taste, but it does not adversely affect the taste of liquor. According to other organoleptic parameters and physico-chemical indicators, the liquor meets the standards. Such lemon liqueur with non-traditional raw materials can easily compete in the domestic and foreign markets.