Analysis of the extraction methods effectiveness for obtaining plant-based beverages with optimal properties

The growth of the market of beverages - alternatives to natural milk is 13.6-15.5 % annually. The preference for plant-based beverages is due to the growing demand for specialized and functional food products, as well as the ethical views of consumers. New technologies have being developed to inactivate microorganisms and enzymes, reduce particle size and reduce the viscosity of the emulsion to increase the physical stability of the drink. The most promising method of processing plant raw materials to obtain a stable colloidal beverage system is ultrasonic cavitation. The aim of the study is to analyze the effectiveness of grain extraction methods for obtaining plant-based beverages with optimal properties. In the proposed technological scheme for obtaining a plant-based beverage, raw hemp seeds and wheat grains are soaked for 24 hours, followed by wet crushing and multi-stage extraction of dry substances, using high-temperature or ultrasonic treatment. The research results prove that pulsed ultrasonic treatment of dispersed hemp seeds can reduce the viscosity values to 1.75-1.91 mPa•s, while simultaneously increasing the concentration of protein (up to 2.55 %), lipids (up to 4.66 %) in the food system of a plant-based beverage. During ultrasonic processing of crushed wheat grains, an increase in the viscosity of the plant-based beverage to 5.5 mPa•s was observed, which indicates the activation of the hydrophilic properties of insoluble protein fractions, while an improvement in the extraction of dry substances, protein and lipids into the beverage system was also established. It is proved that the most effective use of ultrasonic processing of raw materials, which provides optimal parameters of viscosity and emulsion stability of the dispersed system, causes a high content of nutritional components in the composition of plant-based beverages. In the production of beverages based on wheat grain, it is necessary to take into account the significant content of insoluble high-molecular fractions, which interacting with water, provide stability and viscosity of the system due to hydrocolloid processes.