Obtaining blends from fruit and vegetable juices to create drinks of increased biological value

All over the world, in recent years, the interest of the population in foodstuffs of increased biological value, which contribute to the preservation of health and the prevention of diseases caused by inadequate and unbalanced nutrition, has increased. The proposed article is devoted to research on the technology of obtaining fermented fruit and vegetable drinks. In the process of fermentation, the juice is enriched with metabolic products of microorganisms, including organic acids, essential amino acids, vitamins, and its antioxidant and functional properties are increased.