Technology development of a dry beverage concentrate based on pectin with the addition of ginseng and lemongrass

The technology of obtaining a dry concentrate of a functional beverage based on pectin from sea grass Phyllospadix iwatensis with the addition of ginseng tincture and lemongrass tincture is presented. The quantitative content of the total ginsenosides (in terms of ginsenoside Rg1) was determined by the spectrophotometric method at a wavelength of 526 nm. The quantitative determination of schizandrines was performed by HPLC with spectrophotometric detection at 254 nm. To improve the organoleptic characteristics, citric acid and stevioside were added to the beverage. The content of pectin, ginsenosides and eleutherosides in a single dose of the drink (10 g) is 100% of the adequate daily intake of each of these ingredients.