Creation of new premium class natural fermented low alcohol drinks is one the perspective directions of food industry | Создание новых натуральных сброженных слабоалкогольных напитков премиум-класса – одно из перспективных направлений пищевой промышленности
2011
Akulich, A.V. | Morgunova, E.M. | Shelegova, N.A., Mogilev State Univ. of Foodstuffs (Belarus)
The market of low-alcohol drinks is developed all over the world and its growth composes 20-30 % annually. In the Republic of Belarus low-alcohol drinks take a little segment in the total number of alcoholic drinks. This direction is almost undeveloped and appears very profitable for producers. Researchers of the Mogilev State University of Foodstuff carry out the experiment connected with development of low-alcoholic drinks from natural fruit and berry raw materials with medicinal plants content. The results of the market research with the aim of identifying the attitude of potential consumers towards low-alcohol drinks of a new generation are presented. The description of the technology of fermented low-alcohol drinks on the basis of guilder rose or herbs juice is stated. The chemical composition and biological value of guilder rose berries of different varieties are studied. Physical and chemical composition of arrow-wood (Viburnum) fruits is presented. The optimal parameters of herbs extraction and extracts fermentation are received. The quality indicators of drinks are identified; the data on optimal modes of their stabilization are obtained.
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