PROSPECTS FOR THE ENRICHMENT OF FERMENTATION BEVERAGES

Abstract

One of the main strategies for the development of the food industry of the Russian Federation in the field of healthy nutrition is the production of new safe and high-quality functional and specialized products with the declared characteristics. The developed products should contribute to the preservation and strengthening of public health, prevent alimentary-dependent diseases, have properties that affect the functions of the human body. The purpose of this work was to analyze and summarize the information of domestic researchers on the directions of increasing the nutritional and biological value of kvass. One of the most convenient forms of designing a new type of functional nutrition, along with bakery products, are beverages. Currently, there is a trend towards the use of various types of beverages, in general, and kvass, in particular, as a source of nutrients for the human body. In order to expand the range of functional products, reduce costs and increase competitiveness, it is advisable to introduce progressive methods of processing traditional raw materials and the use of resource-saving technologies that improve product quality and shorten the production cycle. Methods of comparative analysis, synthesis, systematization and generalization of information data are applied. At the same time, it is promising to improve the assortment policy of the production of beverages, as well as other food products, through the use of raw materials of various nature, which is the source of FPI. It is noted that research is being actively conducted in this direction in different regions of the Russian Federation.