The development of formulations of non-alcoholic beverages using the products of processing of wooden greens of the coniferae

Six developed recipes of soft drinks with the addition of coniferous cedar extract were presented in the study. Organoleptic parameters of obtained drinks were determined, on the basis of which the dosage of coniferous cedar extract introduced into various formulations ranged from 1 to 4 kg per 100 dal of the drink. Safety indicators of developed drinks with coniferous cedar extract were worked out. It was proved that the developed non-alcoholic carbonated drinks with the addition of coniferous cedar extract had met the regulatory indicators of product safety. The main diagram of their production, including the preparation of blended syrup, sugar syrup, coniferous cedar extract, citric acid, flavors, dyes, extracts (depending on the formulation), color was suggested. Citric acid was used in 50 % concentration; the color was in the form of aqueous solution in the ratio of 1:5. The components were added to the blend in a cold state with stirring in the sequence: sugar syrup, coniferous cedar extract, citric acid, flavor, dye, extract (depending on the formulation) and color. The blended syrup was filtered, cooled to the temperature of 8-10 °C, sent for bottling and mixed with prepared carbonated water. The chosen method of preparation of blended syrup contributes to receiving more flavored drinks.