Production of kvass using substances of sugar from vegetable raw materies grown in the conditions of Yaroslav region

A successful solution to the problem of healthy nutrition depends on the development and implementation of the latest technology of food and drinks using natural plant materials and sugar substitutes. Currently, many countries are actively replacing sugar in the formulations of various foods and drinks, due to the need to optimize human nutrition, as well as the ability to address the rational nutrition of people with certain diseases. At the present stage of development of the global soft drinks industry, the main disadvantages that cause health problems when used are identified, they include high sugar content and the effect of artificially introduced carbon dioxide in carbonated soft drinks on the gastric mucosa. In the work, a kvass-based fermentation formulation was developed using dry stevia leaves as a substitute for sugar. Replacing part of sucrose with glycoside compounds (stevioside, steviolbioside, rebaudioside A and E, dulcoside) does not adversely affect the activity of a pure yeast culture, and kvass produced according to the developed recipe and technological scheme meets the requirements of the current regulatory documentation on organoleptic, physico-chemical, microbiological and toxicological indicators. The use of the developed recipe and technological scheme by food industry enterprises will increase consumer attention of categories of people who prefer traditional drinks and reduced sugar content in their recipes. The use of local plant raw materials and dry stevia leaves as a substitute for part of sugar in the production of kvass expands the range of this product in the domestic and world soft drinks industry.