Innovative lacto-fermented beverages based on vegetable raw materials

The purpose of the research was the technology of devel- opment of lacto-fermented beverages based on vegetable and fruit and berry raw materials. For the creation of lacto- fermented beverages 6 samples, from which 3 were on the basis of carrot raw materials and 3 - beet raw materials were offered. Cooked samples had sweet-sour taste, harmonious flavor with prevalence of vegetable notes in taste, and in fla- vor of fruit and berry drinks, the color corresponded to raw materials which they contained. Developed compoundings can compete on the market as independent products because organoleptic indicators of these products are at high level. On the basis of prepared combined ferment optimum conditions of fermentation were picked up: the temperature 30 ºС, the content of solids - 10 %, рН - 6.33-8.13, initial titrable acidity- from 5 to 45 ºТ, fermentation duration - 5-5.5 hours. During fermentation and after its expiration physical and chemical and organoleptic analyses of the samples were made...