Production of cold black tea with natural sugar replacement - Stevia

Currently, many countries are actively replacing sugar in recipes for different products. This is due to the need to optimize human nutrition and create a rational nutrition for people with certain diseases. Drinks are the most convenient for eating. People prefer soft drinks every day. The most common non-alcoholic beverage is cold black tea. Therefore, the purpose of the research was to study the possibility of using sugar substitute - stevia and traditional local plant materials in the recipe for the production of cold black tea. The results of the assessment of organoleptic, physical and chemical indicators, the content of macro and microelements in cold black tea, produced according to different recipes are given. A promising direction in the creation of new types of soft drinks is the use of domestic, traditional local plant materials containing a wide range of substances of various pharmacological orientations. Due to the wide range of polyphenolic substances in the composition, they increase the body tone, the adaptive capabilities of the nervous system, the body's resistance to adverse environmental factors, and have antioxidant properties. For this purpose, and in order to adjust the organoleptic characteristics, additional components of the prescription set (dry herb peppermint, melissa, currant leaves of red, black and raspberries) were used. The use of traditional local plant materials and sugar substitute stevia in the production of cold black tea expands the range of this product in the global soft drink industry. The blend of a new drink has a full bouquet of taste and aroma characteristics, the organoleptic and physico-chemical indicators comply with the requirements of GOST 28188-2014. Drinking a single portion of the drink in 237 ml. will meet the daily recommended intake rate of mineral substances from 0.2...to 3.9 % for an adult.