Innovative methods application in the beverages brewing technology

The purpose of research is to study a new method of brewing drinks in plastic bags with displaced air. Changes in the organoleptic and physico-chemical parameters of a drink brewed in a new way were studied for 1; 2; 3; 4; five; 6; 7 and 8 min and their comparative analysis with control was carried out. As a control, a cranberry drink was chosen, brewed in accordance with the recommendations of the collection of recipes for dishes and culinary products, in which fresh-frozen cranberries were replaced with fresh-frozen pitted cherries. The studies were carried out by standard methods in the laboratory Center for Comprehensive Research and Expert Evaluation of Food Products Altaibiolakt, Barnaul, the Altai Region. According to the results, it was found that the yield of a drink brewed in a bag at the same brewing time as in the traditional way increases by 17 %. At the same time, better preservation of taste, smell and color is observed. The content of extractives increases at a lower cooking temperature. To reduce the calorie content, the possibility of replacing white sugar with the sweetener stevioside E 960 was studied with the simultaneous introduction of dried ground ginger into the drink. Based on the sensory analysis, a profilogram was constructed and the optimal dosages of ginger in the amount of 0.5 g and stevioside in the amount of 0.075 g per serving of the drink (250 ml) were established. Based on the results of the study, a new brewing technology and a recipe for a cherry drink with improved organoleptic and physico-chemical parameters have been developed. The data obtained can be used in the technology of brewing drinks from any raw material.