New recipes for phytodrinks based on honey and ginger

Nowadays, the market for non-alcoholic and alcoholic products is oversaturated with imported products, in addition, for the most part, drinks do not carry useful properties, due to the high sugar content - for soft drinks, and for alcoholic drinks - there are no domestic drinks with a functional status containing target components. Based on the foregoing, the task of expanding the range of natural domestic alcoholic and non-alcoholic beverages with functional properties and the content of biologically active substances is relevant. This article presents the results of the development of new formulations of herbal drinks based on honey and ginger. The proposed products are oriented for everyday consumption, the products will have a healing effect and replenish the daily intake of vitamins, minerals and antioxidants. The development and evaluation of 40 variants of recipes with different additions of selected ingredients was carried out. Of the 40 options, 5 recipes were selected as the most attractive in terms of taste and quality characteristics, 4 of which were prepared by blending and fermentation, and 1 recipe was prepared only by blending. The results of the physicochemical characteristics of the selected recipes are given, the drinks correspond to the standard indicators of non-alcoholic drinks.