Kemerovo, Kemerovo, Russian Federation
Kemerovo, Kemerovo, Russian Federation
The production of beverages, including kvass, of functional action is an important direction in the food industry. The use of sucrose in the form of sugar syrup as the main source of fermentable carbohydrates in the manufacture of kvass reduces the biological value of this drink. The purpose of the work is to study the prospects of using sugar beet juice in the manufacture of kvass. It is shown that the process of fermentation of kvass wort on sugar beet juice in comparison with the use of sugar syrup proceeds more intensively (decrease in dry matter by 17% more), which is also confirmed by stimulating the growth and reproduction of yeast (an increase in the total number of cells by 1.4 times, budding individuals in 2 times) due to the usefulness of the nutrient medium. Given these facts, as well as a positive tasting assessment, we can conclude that it is possible to replace sugar syrup with sugar beet juice in the production of kvass of increased biological value.
sugar beet juice, kvass, fermentation, yeast, quality indicators
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