APPLICATION OF UNCONVENTIONAL RAW MATERIALS IN PRODUCTION OF KVASS

Abstract

In accordance with the Order of the Government of the Russian Federation No. 1364-r dated June 29, 2016 «Strategy for improving the quality of food products in the Russian Federation until 2030» in the field of healthy nutrition, it is necessary to create conditions for the production of new generation food products with specified quality characteristics, including specialized, functional and fortified food products. At the same time, it is necessary to enrich, first of all, food products of systematic use - bakery, flour confectionery, as well as soft drinks. The healing properties of mint have been known for over 1000 years. For medicinal purposes, its leaves are used, which contain essential oil in an amount of up to 0.33%. The essential oil contains a large amount of organic substances (citral is a substance with a very delicate lemon scent; as well as citronellal, geraniol, myrcein, menalol), and the content of each compound can vary over a fairly wide range, even for plants of the same species, which depends on the place of growing plants and climatic characteristics, the timing of harvesting and the stage of vegetation, the duration and storage conditions of raw materials. In this regard, the development of a fermentation kvass technology using a flavor-aromatic composition based on mint in order to form persistent refreshing and thirst-quenching properties, originality, harmony and piquancy of taste is urgent.