JUSTIFICATION OF THE USE OF CRANBERRY JUICE IN KVASS TECHNOLOGY

Abstract

In order to expand the assortment, improve the competitiveness of enterprises, increase the nutritional value of beverages, it is advisable to use natural raw materials, which are a source of functional food ingredients. Kvass is a traditional drink in the Russian Federation. In this regard, the enrichment of kvass, as a product of mass consumption, is an urgent task. The article presents the results of studies on the possibility of enriching kvass based on kvass wort concentrate (KKS) with the use of cranberry juice. Cranberry juice was introduced into the blend of the main wort before the fermentation of kvass instead of part of the KKS. A higher fermentation rate of experimental samples was established with the replacement of KCS with juice at a dosage of 15% and 20%. The finished drink was characterized by a specific harmonious taste and aroma.