The possibility of using coniferous extracts in the formulations of tinctures

Current trend of import substitution, as well as the desire of modern society to use natural products gives the possibility of obtaining on the basis of alternative raw materials new unique products for various purpos-es. These components allow adding into the diet ingre-dients beneficial to the processes and physiological functions in the human body, improving health and re-ducing the risk of developing diseases. Drinks, having a big circle of consumers, are the simplest technological basis for of new ingredients adding to them, the process of receiving does not demand big expenses, and the minimum processing allows keeping useful substances in a product. The research objective was the develop-ment of compounding of bitters with coniferous extract. The research problems were to study chemical compo-sition of extract of cedar; to develop bitters compound-ing with coniferous extract; to define indicators of quality of the received drink. The objectives were to research chemical composition of the extract of the cedar; to de-velop bitters recipe with pine extract; to determine the indicators of the quality of resulting beverage. The ob-ject of the study was coniferous extracts of wood greens of conifers of Siberia and bitters. The study of chemical composition of coniferous extracts showed that the con-tent of extractives in cedar extract was 24.1 g/l, sub-stances of phenolic character of 12.84 g/l, fatty acids 0.7 g/l, minerals - 0.0055 % by the weight of the extract, vitamins B1 5.40 mg/kg, B2 42.00 mg/kg, C - 230 mg/kg. High content of coniferous extract potassium (42.34 % of the mass of ashes), magnesium (20.4 % of the mass of ashes), calcium (42 % of the mass of ashes). The dosage of coniferous extract in the ratio 1:50, providing the best organoleptic indicators of drink has been picked up. It was established that physical and chemical indica-tors of bitters with coniferous extract correspond to State Standard 7190-2013. Developed recipes and technologies of alcoholic beverages will allow the plants to produce natural products with new qualitative charac-teristics.