Krasnoyarsk, Russian Federation
Krasnoyarsk, Russian Federation
Krasnoyarsk, Russian Federation
from 01.01.1993 to 01.01.2021
Krasnoyarsk, Russian Federation
Krasnoyarsk, Russian Federation
In recent years, there has been a significant trend towards healthy eating, which encourages consumers to choose natural and healthy products. One such drink is kombucha (Medusomyces gisevii), known for its probiotic properties and beneficial health effects. The uniqueness of kombucha lies in the possibility of its fermentation with the addition of various plant components, such as herbs, berries, fruits and vegetables. This allows you to create rinks with a variety of taste characteristics. The use of wild and cultivated berries of the Siberian region contributes to the enrichment of kombucha-based beverages with vitamins, antioxidants and organic acids, which has a positive effect on the human immune system. This study is devoted to the development of functional beverage formulations based on the culture fluid of the symbiotic fungus Medusomyces gisevii (kombucha) and natural juices from cranberries, lingonberries and Siberian cherries that grow in the extreme climatic conditions of Siberia. Within the framework of this study, the optimal concentrations of berry juices were determined (cranberries, cranberries and cherries), as well as experimentally established the optimal number of days of fermentation of the drink to achieve a harmonious taste. A tasting evaluation of the developed samples of functional beverages was carried out, and the influence of the used vegetable raw materials on the formation of a balanced taste profile of the drink was studied. Changes in the physico-chemical parameters of prepared beverages relative to the initial kombucha culture liquid, which served as a control, were studied. Changes in the titrated acidity, dry matter content, and ascorbic acid content were found. The development of functional beverages using local vegetable raw materials makes it possible to produce products with increased biologically valuable characteristics that allow us to position our products as a Siberian brand, making them more competitive.
SCOBY, kombucha, culture liquid, tea infusion, kombucha tea, probiotics, acetic acid bacteria, yeast fungi
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