PLANT BASE FOR THE BEVERAGE

The use of local plant raw materials, which have great value due to specific combinations of biologically and physiologically active components, has a wide perspective in the production of food products with high consumer properties. The structure of human nutrition includes vitamins, macro- and microelements, fibers, pectins, etc. fruits, which are the main source, should prevail. Fruit – berry beverages are characterized by a high amount of various micronutrients. Therefore, the production of fruit – berry beverage has not lost its relevance. In addition, the combination of microflora and bioactive substances of plant origin significantly expands the range of products. Apples, oranges, and ginger were selected for processing the beverage production technology. The composition of raw materials is rich in vitamin C, B 9 , B 1 , B 6 , A, and minerals such as calcium, potassium, iron, magnesium, zinc, phosphorus and copper. The ratio of selected raw materials is 50:35:15 for apple, orange, and ginger, respectively. According to organoleptic indicators, the beverage is transparent, without sediments and foreign additives. When a beverage is poured into a glass, foam is created by the release of carbon dioxide bubbles. Physico-chemical parameters of the obtained beverage are as follows: dry matter content – 15,28%; titratable acidity -3,1 ± 0,5 0 Т; carbohydrate content – 12%; fat content – 0,11%; amount of alcohol – 3,12%; ash content, 2%;calcium – 21,74%; phosphorus – 22,96; iron – 7,33; zinc – 7,7; copper – 4,19; magnesium – 11,78; sodium – 24,3. The shelf life of the beverage was 60 days. Pathogenic flora, including salmonella and yeast and mold microorganisms, were not detected.