Milk-plant stevia extract in alcohol drinks technologies
2008
Melnikova, E.I. | Niftaliev, S.I. | Fisenko, M.O., Voronezh State Technological Academy (Russian Federation)
A method for receipt of taste forming sweetener by extraction of physiological valuable components of stevia in genuine milk solution phase was developed and patented. A new alcohol drink receipt related to aperitif was optimized on the base of milk-plant stevia extract and its chemical content, physico-chemical characteristics, antioxidation activity and storage were studied. A formula describing adequately the extraction process was developed and presented. A resource saving technology of an alcohol drink was developed. The technology had the follow advantages: a total replacement of citric acid, saccharose (43%) and water (up to 30%) at simultaneous beverage enrichment by physiological valuable nutrients. Aperitif is characterized by new organoleptic properties, lower value and higher antioxidation activity, it improve functional possibilities of immunity system and increases bioenergetic organism potential
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