The development of the recipe of kvass fermentation using beet juice concentrate

The purpose of the study was to develop a recipe for natural fermentation of kvass of increased biological and nutritional value with original organoleptic characteristics based on beet juice concentrate. The objectives of the research were to study the effect of the method of pretreatment of beets in the form of blanching on the quality indicators ofthe juice; to study the characteristics of fermentation of kvass wort when using different types of yeast as a part of combined starter; to investigate the effect of different doses of beet juice concentrate on the fermentation process of kvass wort and the quality of finished drinks. The objects of the study were juices and concentrates of raw and blanched beet varieties of Bordeaux; fermentation kvass with the introduction of beet juice concentrate in various doses: 5, 10, 15 % of the total volume of the drink. A comparative evaluation of the quality of juices from raw and blanched beets was carried out by physical and chemical parameters...